Peppered Focaccia Recipes

PARMESAN BLACK PEPPER FOCACCIA

Steps:

• Preheat the oven to 350ºF.
• Combine the yeast and the warm water in the bowl of a stand mixer fitted with the dough hook. Let sit for 10 minutes.
• Combine the flour and salt in a separate bowl.
• Add the olive oil to the yeast, then add the flour mixture. Mix the dough on low speed until the wet and dry ingredients combine, then increase the speed to medium and knead the dough until it is soft, about 2 minutes. Use a spatula to scrape down the sides, then add the parmesan and black pepper and mix just until combined.
• Grease a 13x9" baking pan.
• Grease your hands with olive oil then transfer the dough to the prepared pan, using your hands to spread it out. Use your fingertips to make small indentations on the top of the dough then cover it with plastic wrap and let it proof in a warm, dry place (such as your dryer) for one hour, or until it doubles in size.
• Bake the focaccia for 20 minutes, remove it from the oven, and sprinkle it with the remaining ¼ cup Parmesan cheese and a final drizzle of olive oil. Return the pan to the oven and bake it an additional 2 minutes, just until the cheese melts.
• Remove the pan from the oven and let the focaccia cool before slicing and serving.
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PEPPER FOCACCIA RECIPE

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.

PEPPERED FOCACCIA

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.

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.

UPSIDE-DOWN PEPPERONI AND CHEESE FOCACCIA

Steps:

• Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 3 tablespoons of the olive oil in a liquid measuring cup. Turn the mixer to low and add the warm-water mixture to the dry ingredients, mixing until a loose ball forms, 1 to 2 minutes. (Alternately, do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the warm water and oil and stir with a wooden spoon.)
• Increase the speed to medium-high and knead the dough until smooth and slightly tacky but not sticky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, about 5 minutes.)
• Pour 2 tablespoons of the olive oil into a large bowl, using your hands to coat the inside completely. Pour the remaining 1/3 cup plus 1 tablespoon olive oil into an 11-by-17-inch rimmed baking sheet, tilting and swirling to coat it with oil. Cover the bottom of the oiled pan with a single layer of the pepperoni, then crush and sprinkle the dried oregano evenly over the pepperoni. Using oiled hands, divide the dough in half, placing half into the oiled bowl, turning once to coat. Place the other half into the prepared pan, spreading gently with your hands. (Dough will not completely cover the pepperoni at the point; you will stretch it further later.) Dip a pastry brush in the oil on the baking sheet and brush oil over surface of dough. Cover both the baking sheet and bowl of dough loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet and the dough in the bowl doubles in volume, 1 to 1 1/2 hours.
• Remove plastic wrap from the baking sheet and bowl. Gently using your hands, press and stretch the dough to completely cover the bottom of the pan evenly, doing your best to keep the pepperoni in a single layer. Sprinkle mozzarella in an even layer over the dough. Using oiled hands, remove the dough from the bowl and stretch and gently press into an even layer over top of the mozzarella. Pour any remaining oil from the bowl over top of the dough and use a pastry brush to brush evenly over the surface. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume and extremely puffy, 1 to 1 1/2 hours.
• Meanwhile, position a rack in the middle of the oven and preheat to 500 degrees F.
• Bake until the top is deep golden brown, bread has pulled away from sides of baking sheet and oil is sizzling around the edges, 15 to 20 minutes. Remove from the oven. Let cool for a few minutes before inverting onto a cutting board. Cut into squares with a pizza cutter and serve with warm marinara sauce for dipping.

PEPPERED FOCACCIA

Steps:

• In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast and 1/2 teaspoon salt. In a saucepan, heat water and 2 tablespoons oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat on low speed just until moistened. Beat on medium until batter is elastic and pulls away from sides of bowl. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rest for 10 minutes.
• Divide dough in half. Press each portion into a 12-in. pizza pan coated with nonstick cooking spray. Brush with remaining oil; top with peppers and cheese. Sprinkle with pepper flakes if desired, basil, oregano, garlic powder, pepper and remaining salt. Let rest for 10 minutes. Bake at 425 degrees F for 12-15 minutes or until golden brown.

PEPPERED FOCACCIA

Steps:

• In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast and 1/2 teaspoon salt. In a saucepan, heat water and 2 tablespoons oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat on low speed just until moistened. Beat on medium until batter is elastic and pulls away from sides of bowl. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rest for 10 minutes.
• Divide dough in half. Press each portion into a 12-in. pizza pan coated with nonstick cooking spray. Brush with remaining oil; top with peppers and cheese. Sprinkle with pepper flakes if desired, basil, oregano, garlic powder, pepper and remaining salt. Let rest for 10 minutes. Bake at 425 degrees F for 12-15 minutes or until golden brown.

CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL

Steps:

• Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
• Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
• Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
• *Available at Italian markets, specialty foods stores and some supermarkets.

SWEET PEPPER FOCACCIA

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.

PEPPERONI FOCACCIA BREAD

Steps:

• Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick)., Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.

PEPPERONI FOCACCIA

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Transfer the dough to a lightly floured surface and knead in the pepperoni, the pepper, and the orégano until they are incorporated thoroughly. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• Dimple the dough, making 1/4-inch-deep indentations with your fingertips, brush it with the remaining 2 tablespoons oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven, covering it with foil if the pepperoni begins to burn, for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.