Roasted Pepper Focaccia
This Roasted Pepper Focaccia recipe takes my favourite bread dough and turns it into something extra special by topping with sweet, roasted red peppers and plenty of flaky sea salt.
Prep Time20 minutes mins
Cook Time25 minutes mins
Proving time2 hours hrs
Total Time2 hours hrs 45 minutes mins
Course: Side Dish
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: olive oil, roasted peppers, semolina, strong white bread flour
Servings: 12 pieces
Calories: 190.98kcal
- 375 grams white bread flour
- 1.5 teaspoon sea salt
- 3.5 grams fast action dried yeast
- 100 ml olive oil 75ml for the dough, 25ml for the top
- 175 ml water 150ml for the dough, 25ml for the top
- 2 tablespoon semolina
- 2 roasted peppers
- 2 tablespoon sea salt
In a large bowl, whisk together the flour, salt and yeast.
Pour in the olive oil and water and mix to combine - if it's not coming together in one ball add in a little more water until it does. You want to be left with a slightly "tacky" ball of dough.
Knead the dough until it is soft and elastic. When poked it should be springy to the touch. This will take roughly 10 minutes kneading by hand or 5 minutes using a food processor with a dough hook.
Lightly oil a bowl or baking tray so that the dough does not stick. Place the dough on the bowl or baking tray cover with clingfilm and leave in a warm place to prove for 60 minutes or until it has doubled in size.
Remove the dough from the bowl/baking try and shape by knocking back then stretching/pressing out into a rectangle creating dimples in its surface.
Sprinkle the baking tray with semolina and place your rectangle of dough on top.
Push the roasted peppers into the dimples of the dough.
Whisk together the remaining 25ml of water and 25ml of olive oil and brush over the top of the bread. Again, cover with clingfilm and leave to prove for another 60 minutes or until doubled in size.
Towards the end of the proving period, pre-heat your oven to 220C / 425F / gas mark 7.
Remove the clingfilm and place the baking tray into the centre of the oven and bake the focaccia for 25 minutes or until a golden shade of brown.
Let the focaccia cool slightly before enjoying warm with an extra sprinkling of sea salt.
Calories: 190.98kcal | Carbohydrates: 24.75g | Protein: 4.24g | Fat: 8.18g | Saturated Fat: 1.14g | Polyunsaturated Fat: 1.05g | Monounsaturated Fat: 5.6g | Sodium: 1539.38mg | Potassium: 45.21mg | Fiber: 0.98g | Sugar: 0.1g | Vitamin A: 32.69IU | Vitamin C: 2.87mg | Calcium: 9.05mg | Iron: 0.49mg