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Peppers Focaccia Recipe


Peppers Focaccia Recipe is one of the tastiest versions of traditional focaccia, it is prepared with bread dough, peppers strips, olives, olive oil and fresh basil. This focaccia is perfect for summer days, because it prepared with fresh peppers, can be served as an appetizer, to accompany vegetables and second dishes.


Peppers_Focaccia

PREP: 20 min

INACTIVE TIME: 2 hours

COOK: 30 min

DIFFICULTY: intermediate

SERVES: 6


INGREDIENTS


750g - all

1 - package dry active yeast

2 - teaspoons sugar

1 - red pepper, finely shredded

1 - yellow pepper, finely shredded

4 - tablespoons extra virgin olive oil

1 - tablespoon unsalted capers

100g - black olives, pitted

2 - garlic cloves, finely minced

1 - freshly chilli pepper, seedless and chopped ( optional )

2 - teaspoons freshly minced basil leaves

- salt and freshly ground black pepper


DIRECTIONS


Mix together yeast, sugar, warm water and let sit for 15 minutes, until the mixture is foamy. Tip the flour into a large bowl and make a well in the centre, add the mixture,the remaining water and salt. Bring the dough together with a spoon then with your hands. It should be soft, smooth but not too sticky or wet. Tip onto a floured work surface and knead for about 10 minutes, or until it's smooth, soft and springs back when pushed with a finger. Put the dough into an oiled large bowl and let it rest for 1 hour ( or until has doubled in size ) in a warm place. Cover with a wet towel or a cling film. When risen, lay out the dough in an oiled pizzas hob and extend it into all over the hob's surface. Let it rise again for other 30 minutes in a warm place. Sprinkle the bread dough with peppers and continue to drizzle with capers, olives, anchovy, garlic and peperoncino. Sprinkle with salt, pepper and extra virgin olive oil. Preheat the oven to 200° C and bake the peppers focaccia for about 30 minutes, or until lightly brown. Garnish with the minced basil and serve warm.


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Peppers Focaccia