Peppered Focaccia Recipe
- 2 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 (.25 ounce) package quick-rise yeast
- 1 1/2 teaspoons salt, divided
- 1 cup water
- 4 tablespoons canola oil, divided
- 1/2 medium green bell pepper, thinly sliced
- 1/2 cup shredded part-skim mozzarella cheese
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 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.
- 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.
