PAMPERED CHEF ROASTED PEPPER FOCACCIA
Make and share this Pampered Chef Roasted Pepper Focaccia recipe from Food.com.
Provided by Smilyn
Categories Breads
Time 58m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Unroll pizza crust lengthwise over bottom of stoneware bar pan (or use 13" x 9" pan).
- Using fingertips, press indentations 1/2 inch apart into surface of dough.
- In small bowl, combine salad dressing and garlic; brush over dough.
- Sprinkle with half of mozzarella cheese. Top with peppers and olives.
- Sprinkle with remaining mozzarella cheese, Parmesan cheese and seasoning.
- Bake 25 - 28 minutes or until deep golden brown.
- Remove from oven; let cool 10 minutes.
- Cut into squares and serve warm or at room temperature.
Nutrition Facts : Calories 92.1, Fat 7.1, SaturatedFat 2.8, Cholesterol 13.8, Sodium 670, Carbohydrate 2.9, Fiber 0.6, Sugar 0.8, Protein 4.7
PEPPER FOCACCIA RECIPE
In this piece of art, while the artist is referring to the gastronomical loneliness of Turkish people who travel all over the world and taste everything they can find but still think that Turkish cuisine is the best, she also wanted to reflect the problems of Turkish people from all point of views who come together in the idea of "I wish there were a Turkish tea now" after eating a pizza in Napoli face abroad. Just a joke of course. It's just normal focaccia with some flower shapes on top. I will not be humble though, it's really cute. Moreover, it is a huge step for me, who cannot even draw a stickman. Who knows, maybe the canvas I've used so far was wrong :) There are those who say that focaccia is ancestor of pizza and the name mother of Turkish pastry poğaça. On the other hand, there are those who answer this as of course not. I can not say anything about being the ancestor of pizza, but it seems more likely to me that the poğaça comes from the word bohça (which means bundle), rather than focaccia. Especially considering that there are people that still calls the poğaça as pohça. There is only one trick I will share about the recipe; stick to the waiting times. You can extend these times if the dough doesn't rise enough due to the room temperature. As a result, the dough should be well risen before putting it in the oven. Otherwise, it will suddenly rise in the oven and the small scale art work you perform will be wasted. I can't say anything special about the embellishment, for it depends entirely on personal dexterity, talent, creativity and patience. It is not something that can be done by describing. Enjoy the recipe... Ingredients: 3 cups of flour, 1 cup of lukewarm water, 2 teaspoons of instant yeast, 1 tablespoon of sugar, 1 teaspoon salt, 4 tablespoons of olive oil, 1/2 red pepper, 1/2 yellow pepper, Parsley, dill, Extra olive oil. Preparation: Take water, olive oil, yeast and sugar into a mixing bowl and mix, Add 2 cups of flour slowly and start kneading, Add salt and knead, Add the remaining 1 cup of flour gradually (do not pour it at once) and knead until you get a lightly elastic dough that doesn't stick to the hand, Make a ball, cover and set aside for 45 minutes, Knead the dough once more, cover it for 30 minutes, Knead the dough again, take on the counter and roll into a rectangular shape with a roller, Take the dough on a baking tray covered with greaseproof paper, Set aside for 20 mins., Chop the peppers finely and arrange them on the dough in a flower shape, Put poppy seeds in the middle, Make branches with the branches of parsley, leaves with the parsley leaves, place the dill next to them, Spread olive oil on the shapes and press them (peppers and branches) to make them stick to the dough, Set aside 20 mins. more, Bake in a preheated oven at 190 degrees until golden brown. Bon Appetit...
Provided by Turkish Style Cooking
Categories Pastry Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Take water, olive oil, yeast and sugar into a mixing bowl and mix,
- Add 2 cups of flour slowly and start kneading,
- Add salt and knead,
- Add the remaining 1 cup of flour gradually (do not pour it at once) and knead until you get a lightly elastic dough that doesn't stick to the hand,
- Make a ball, cover and set aside for 45 minutes,
- Knead the dough once more, cover it for 30 minutes,
- Knead the dough again, take on the counter and roll into a rectangular shape with a roller,
- Take the dough on a baking tray covered with greaseproof paper,
- Set aside for 20 mins.,
- Chop the peppers finely and arrange them on the dough in a flower shape,
- Put poppy seeds in the middle,
- Make branches with the branches of parsley, leaves with the parsley leaves, place the dill next to them,
- Spread olive oil on the shapes and press them (peppers and branches) to make them stick to the dough,
- Set aside 20 mins. more,
- Bake in a preheated oven at 190 degrees until golden brown.
Nutrition Facts : Calories 300 cal
PEPPERED FOCACCIA
Bell peppers, herbs and mozzarella cheese punch up the flavor in this easy-to-make flatbread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h42m
Yield 2
Number Of Ingredients 13
Steps:
- Mix 1 1/2 cups of flour, the sugar, 1/2 teaspoon salt and the yeast in large bowl. Heat water and 2 tablespoons of the oil until very warm (120°F to 130°F); stir into flour mixture. Beat with electric mixer on low speed about 30 seconds, scraping bowl occasionally, until batter is springy and pulls away from side of bowl. Stir in enough remaining flour to make a soft dough. Cover and let rise in warm pace about 1 hour or until double. (If using quick yeast, omit 1-hour rising; cover and let rest on floured surface 10 minutes.)
- Grease 2 cookie sheets. Stir down dough; divide in half. Place each half on cookie sheet; press into 12-inch circle. Brush each circle with about 1 tablespoon of the remaining oil. Top each with half of the bell peppers, cheese, basil, oregano, garlic powder and 1/2 teaspoon salt. Let stand 10 to 12 minutes.
- Heat oven to 425°F. Bake 12 to 15 minutes or until crust is golden brown. Cut into wedges. Serve hot.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
BLACK PEPPER FOCACCIA RECIPE
Steps:
- Gather the ingredients.
- Add warm water and honey to the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.
- Sprinkle the yeast over the mixture and let it sit until the mixture has bloomed and looks foamy , 5 to 10 minutes.
- Sift the 2 cups all-purpose flour and 1 cup of whole wheat flour together into a large bowl. Stir in 1 teaspoon salt and 1/2 teaspoons cracked black pepper.
- Add 1/4 cup olive oil to the stand mixer. Mix on medium-low speed until combined. Gradually add the sifted flours to the stand mixer a bit at a time, making sure the mixture is well combined before adding more.
- Once all the flour is added, continue mixing the dough until it becomes smooth and elastic, about 5 minutes. Add more flour 1 tablespoon at a time if the dough is too sticky and isn't pulling away from the sides of the bowl.
- Remove dough from the bowl, and use your hands to shape it into a ball.
- Grease a large bowl with olive oil. Add the dough ball, tossing it in the bowl to coat. Cover with a clean, damp towel, and transfer to a warm place. Let it rise for 60 minutes or until the dough doubles in size.
- Position a rack in the center of the oven and heat to 400 F. To a round, 10-inch cake pan, add 3 tablespoons of oil and 2 tablespoons flour. Mix until combined (this should be a sludge-type mixture which prevents the dough from sticking to the pan and essentially fries the bottom, creating a crispy texture). Spread the mixture evenly on the bottom of the pan.
- Add the dough ball to the pan and spread evenly to the edges. Cover, and let rise until visibly puffed, about 30 minutes.
- Drizzle 1 to 2 tablespoons oil on top of the dough. Use your fingers to create deep wells over the surface of the dough.
- Top with remaining 1 teaspoon flaky salt and 1/2 teaspoon cracked black pepper.
- Bake until golden, 20 to 30 minutes. Cool slightly before removing from the pan and serving.
Nutrition Facts : Calories 234 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 532 mg, Sugar 2 g, Fat 8 g, ServingSize 1 loaf, UnsaturatedFat 0 g
BLACK PEPPER FOCACCIA BREAD
This makes the most delicious sandwich bread I've ever eaten. It's delicious with any meal.
Provided by Lynn Socko
Categories Flatbreads
Time 1h55m
Number Of Ingredients 9
Steps:
- 1. In a small bowl mix together hot water, yeast and sugar. Let sit for a few minutes to let it start activating.
- 2. In a medium bowl mix together, flour, powdered milk, salt and pepper.
- 3. Pour olive oil in bread machine pan then liquid mix then flour mix. Set machine to "Dough Only" cycle. Check after a few minutes and scrape inside of pan to make sure all flour gets incorporated.
- 4. I like to "warm" my pan/pans in my oven using the oven light while the bread dough does it's thing. I add a generous amount of cooking oil or olive oil to the bottom of the pan and coat it well then put it in the oven until needed, (no heat).
- 5. You can use a 9x13 pan or two loaf pans. Once dough has finished the cycle and risen, place into pan(s). Place back in the oven with light on, cover and allow to rise to double in size. Remove pans, preheat oven to 400º. Spray tops of bread with spray oil and sprinkle on Coarse sea salt. Place bread in oven and bake 23 minutes. Remove and allow to cool.
SWEET PEPPER FOCACCIA
Focaccia is an Italian flatbread that looks like a bumpy pizza crust. Keep some in the freezer to make quick lunches and easy snacks.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°. Place focaccia on ungreased cookie sheet. Sprinkle evenly with pizza cheese blend. Top with bell pepper and tomatoes. Drizzle with dressing.
- Bake about 10 minutes or until edge of focaccia is golden brown. Sprinkle with Parmesan cheese and basil. Cut into wedges.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Wedge, Sodium 450 mg
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