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Peppered Focaccia

Peppered Focaccia

"A busy college student, Sarah McClanahan of Raleigh, North Carolina makes this lightened-up version of flat Italian bread often because it's so easy to prepare. 'Focaccia goes great with soup or pasta,' she says. 'And by adding tomatoes and onions, I can turn it into a light supper.'"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  1. In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast and 1/2 teaspoon salt. In a saucepan, heat water and 2 tablespoons oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat on low speed just until moistened. Beat on medium until batter is elastic and pulls away from sides of bowl. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rest for 10 minutes.
  2. Divide dough in half. Press each portion into a 12-in. pizza pan coated with nonstick cooking spray. Brush with remaining oil; top with peppers and cheese. Sprinkle with pepper flakes if desired, basil, oregano, garlic powder, pepper and remaining salt. Let rest for 10 minutes. Bake at 425 degrees F for 12-15 minutes or until golden brown.

Footnotes

  • Nutritional Analysis: One slice equals 134 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 240 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

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Reviews

Read all reviews 20
  1. 28 Ratings

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Most helpful positive review

What a fantastic recipe this is! It's less than an hour from getting the ingredients together to sinking your teeth into this delicious flatbread. I substitute asagio and romano for the mozzerel...

Most helpful critical review

I followed the recipe to a tee and the dough did not turn out as pictured it was extreamly flat and tasted very dry.

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What a fantastic recipe this is! It's less than an hour from getting the ingredients together to sinking your teeth into this delicious flatbread. I substitute asagio and romano for the mozzerel...

This is definitely among the best bread recipes. Would make a great thin pizza crust also. I mixed with hands as I was too lazy to wash the mixer later. Did not knead. Used fresh basil and feta ...

This whole thing was absolutely impressive from how easy it is to how tasty it ended up being. For the first one, I used Parmesan cheese instead of mozzarella and used olive oil for more flavo...

Awesome! I mixed the seasonings into the dough and everyone loved it. Will be making again and again!

I tried this for the first time last night and WOW! I've never worked with yeast before and was a bit intimidated. I don't think I did it quite right (I think I overworked it), but I'll figure...

This is a great recipe for quick sturdy focaccia bread. I made this with olive oil and improvised with my own toppings. I pressed all of the dough into a greased round cake pan and brushed it ge...

Wonderful! Tastes like it was bought fresh from a professional bakery! This is a great, easy recipe that we make over and over. My 10 y/o daughter uses the dough recipe to make bread with all...

We use this recipe at least once a week for pizza crust. Other than the toppings, the only variation so far has been to use whole wheat pastry flour.....works great!

I followed the recipe to a tee and the dough did not turn out as pictured it was extreamly flat and tasted very dry.

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