Mediterranean Focaccia

Mediterranean Focaccia
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon kosher salt
  • ½ cup grated Parmesan cheese
  • ½ teaspoon kosher salt
  • 1 tablespoon cornmeal
  • 1 package quick-rise yeast
  • 2 tablespoons olive oil
  • ¼ teaspoon freshly ground black pepper
  • + 21 more ingredients
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon dried rosemary, crushed
    • 1 (7-ounce) bottle roasted red bell peppers, cut into 1/4-inch strips
    • 2/3 cup pimento-stuffed olives, halved
    • 2 tablespoons olive oil
    • Cooking spray
    • 1 ½ cups very warm water (120° to 130°)
    • 5 ¼ cups all-purpose flour, divided
    • 1 package quick-rise yeast
    • 2 teaspoons olive oil
    • 1 tablespoon cornmeal
    • 1 ½ cups very warm water (120° to 130°)
    • 5 ¼ cups all-purpose flour, divided
    • 1 teaspoon kosher salt
    • 1 (7-ounce) bottle roasted red bell peppers, cut into 1/4-inch strips
    • 1 teaspoon dried rosemary, crushed
    • 1 teaspoon kosher salt
    • ½ cup grated Parmesan cheese
    • 2 teaspoons olive oil
    • 2/3 cup pimento-stuffed olives, halved

Lightly spoon flour into dry measuring cups; level with a knife. Combine 5 cups flour, cheese, 1 teaspoon salt, rosemary, and yeast in a food processor; pulse 2 times or until blended. With processor on, slowly add water and 2 tablespoons oil through food chute, and process until the dough forms ...

View full recipe at My Recipes

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