Sweet Pepper Focaccia Recipes

SWEET PEPPER FOCACCIA

Steps:

• Heat oven to 425°. Place focaccia on ungreased cookie sheet. Sprinkle evenly with pizza cheese blend. Top with bell pepper and tomatoes. Drizzle with dressing.
• Bake about 10 minutes or until edge of focaccia is golden brown. Sprinkle with Parmesan cheese and basil. Cut into wedges.

SWEET PEPPER FOCACCIA

Steps:

• 1. Heat oven to 425°. 2. Place focaccia crust on ungreased cookie sheet drizzle half of dressing evenly over crust. Top with bell pepper, tomato and cheese. Drizzle with remaining dressing.3. Bake 5 minutes or until edge of crust is golden brown. Sprinkle with oregano.1 Serving: Calories 305 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 0mg Sodium 880mg Carbohydrate 49g (Dietary Fiber 3g) Protein 8g % Daily Value: Vitamin A 6% Vitamin C 32% Calcium 2% Iron 18% Diet Exchanges: 3 Starch, 1 Vegetable, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SWEET FRUITED FOCACCIA

Steps:

• Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
• Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
• Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough - this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using - this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.