Fontina and Red Pepper-Stuffed Garlic Focaccia

Fontina and Red Pepper-Stuffed Garlic Focaccia
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 teaspoon cornmeal
  • Cooking spray
  • 1 ¼ teaspoons salt, divided
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • ¾ cup chopped bottled roasted red bell peppers
  • 1 ½ tablespoons extravirgin olive oil, divided
  • + 4 more ingredients
    • ¼ cup chopped fresh basil
    • 1 whole garlic head
    • 3 ¼ cups bread flour, divided
    • ½ cup (2 ounces) shredded fontina cheese

Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well to combine. Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubb...

View full recipe at My Recipes

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