Pepper-Rosemary Focaccia

I love a freshly baked Focaccia, actually what is there not to love in it. It is light, airy, salty, herbed and even olive oil drenched. In my head thats a perfect bread with which I dont even need a dip/filling at times.

Since I am a huge fan of peppers, I made this one with Peppers, jalapenos, dried rosemary and onion.

You shall need-

2 cup… All purpose flour

1/2 tsp.. Sugar

1/2 tsp.. Salt

1/2 tbsp.. Dry Active yeast

1 tbsp + 2 tbsp… Olive oil

1/2-3/4 cup.. water

1/2 cup… Peppers and onion and jalapenos [Finely chopped]

1/2 tbsp.. Dried rosemary [slightly crushed]

Method:

  • Warm about half of the water a bit and add the yeast and sugar.
  • Let them stand for a bit or until it froths.
  • Combine the flour, oil, salt and yeast water.
  • Add the rest of the water slowly and make a dough.
  • Once it comes together, place it on a floured platform and knead for abut 5-6 min.
  • Place in a bowl, cover with a kitchen towel and let it rise. This should take about an hour.
  • Once it has risen, punch the air out of the dough and flatten it on an oiled baking tray.
  • Make slightly shallow depressions in dough.
  • Combine the peppers, jalapenos, rosemary and onions with some salt and 2 tbsp olive oil.
  • Sprinkle it over the dough and press few of them inside the dough as well.

  • Put it to bake in a pre heated oven at 190C for about 17-20 min or until the bread is spongy enough.
  • Put on a rack to cook and devour.

The only thing I regret about making this is that I used a huge tray to bake it in and then flattened the dough too much 😦 I wish it was more plump.

Cheers

Sending this to:

Kid’s Potluck Party

I love Baking

Favorite Recipes Event: Vegetarian Recipes.

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3 thoughts on “Pepper-Rosemary Focaccia

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