Pepperoni Focaccia Bread Recipes

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.

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 BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake in preheated oven for 40 minutes, or until golden.

FOCACCIA BREAD

Steps:

• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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.

HERBED FLATBREAD (FOCACCIA) 4 WAYS RECIPE BY TASTY

Steps:

• Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
• Add olive oil to water and mix.
• In a large bowl, mix flour, salt, pepper, and herbs together.
• Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.
• NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.
• Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
• Cover and let the dough rise until it doubles in size about 1 hour.
• While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
• Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.
• Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.
• Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.
• Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.
• Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.
• Using your fingers, poke the the dough all over--creating small dimples across the surface.
• Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That's ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.
• Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)
• Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
• Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.
• Allow the bread to cool for 10 minutes before cutting into equal pieces.
• Enjoy!