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bell pepper focaccia


from cooking light, august 2006.


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  1. Dough: dissolve yeast in 1 cup warm water in a large bowl
  2. Let stand 5 minutes
  3. Stir in 1 1 / 2 tablespoons oil
  4. Honey
  5. And 1 / 2 teaspoon salt
  6. Stirring until well blended
  7. Stir in 2 1 / 2 cups flour to form a dough
  8. Turn dough out onto a floured surface
  9. Knead until smooth and elastic
  10. Add enough of remaining 1 / 4 cup flour
  11. 1 tablespoon at a time
  12. To prevent dough from sticking to hands
  13. Place dough in a large bowl coated with cooking spray
  14. Turning to coat top
  15. Cover and let rise in a warm place
  16. Free from drafts
  17. 45 minutes or until doubled in size
  18. Punch dough down
  19. And turn out onto a jelly-roll pan coated with cooking spray
  20. Press into a 10 x 8-inch rectangle
  21. Cover and let rise 30 minutes or until doubled in size
  22. Preheat oven to 400
  23. Topping: heat 2 teaspoons oil in a large nonstick skillet over medium heat
  24. Add onion
  25. Oregano
  26. 1 / 4 teaspoon salt
  27. And peppers to pan
  28. Cook 20 minutes or until peppers are tender
  29. Uncover dough
  30. Make indentations in top of dough using the handle of a wooden spoon or your finger
  31. Gently brush dough with remaining 1 teaspoon oil
  32. Arrange pepper mixture evenly over surface of dough
  33. Sprinkle with remaining 1 / 4 teaspoon salt
  34. Bake for 28 minutes or until loaf is golden brown around edges and sounds hollow when tapped

Step 22

Total Time in Minute 140

Ingredients Count 11

cooking bell pepper focaccia

See More Relate Photo


Dry yeast

Warm water

Olive oil



All-purpose flour

Cooking spray

Red onion

Fresh oregano

Red bell pepper

Yellow bell pepper

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