Bell pepper focaccia bread

Packed with flavors, very soft, fluffy and airy, focaccia is my favorite bread. It’s very tasty, incredibly easy to make and so versatile. You can enrich the bread with herbs, vegetables, cheese or ham and get something absolutely delicious.
I already have several focaccia bread recipes on my blog: potato and rosemary focaccia, olives focaccia, tomato and garlic focaccia and I’m always open to new combos.
This bell pepper focaccia is my latest creation :). The result: “Mom! This bread tastes like pizza! “
So, this bell pepper focaccia has all the qualities of focaccia bread: is soft, airy and packed with Mediterranean flavors and, as a plus,  it tastes like pizza :).
You may serve this bell pepper focaccia as a snack, as an appetizer or as table bread.

Ingredients for bell pepper focaccia bread (for a 25/35cm baking dish)

– 450 gr (3 and 1/2 cups) flour
– 250 ml (1 cup 1 tablespoon and 1 teaspoon) lukewarm water
– 12.5 gr (1 tablespoon) fresh yeast
– 1 teaspoon sugar
– 1 teaspoon salt
– 30 ml (2 tablespoons) olive oil
– 1- 2 red bell peppers (about 250 gr/ 8.8 oz)
For topping:
– 2 tablespoons olive oil
– 1 tablespoon water
– 1 teaspoon dried oregano
– coarse salt

How to make bell pepper focaccia bread

You should start by preparing the bell peppers.
Place finely diced bell peppers into a skillet along with 30 ml olive oil. Place the skillet over medium heat and cook, stirring often, until tender. Set aside and allow to cool.
Use a small bowl (or a cup) to mix together fresh yeast and 1 teaspoon of sugar. Mix until the yeast is fluid. Set aside.
Pour 250 ml lukewarm water into a large bowl. Add 1 teaspoon of salt.
Add the fresh yeast (fluid) and stir to combine.
Add the flour, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, continue to knead until the whole flour is incorporated. You should obtain a smooth and elastic  dough. It’s ok if the dough is a little bit sticky, but just a little bit.
Place on top of the dough half of cooked bell peppers. Fold the dough over the bell peppers and knead until incorporated. Add the rest of bell peppers (including the oil from the skillet) and knead to  incorporate.

Cover the dough with plastic wrap, place it in a warm place and let it rise for 45 minutes – 1 hour (or until double in size).
Place the risen dough into a slightly oiled baking tray (25/35cm).

Press and stretch the dough with your hands all over the baking tray. Poke the dough with your fingers to make little holes. 
Use a small bowl (or a cup) to combine 2 tablespoons of olive oil and 1 tablespoon of water. Drizzle the dough with this mixture.

Sprinkle some coarse salt and 1 teaspoon of dried oregano.

Let the dough rest and rise for about 20 minutes.
Place focaccia in the preheated oven and bake at 200ºC for about 25-30 minutes or until golden and cooked through.

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