Sweet Pepper Focaccia Food

SWEET PEPPER FOCACCIA

Sweet Pepper Focaccia image

Focaccia is an Italian flatbread that looks like a bumpy pizza crust. Keep some in the freezer to make quick lunches and easy snacks.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 12

Number Of Ingredients 7

Ingredients

1 round focaccia bread or Italian bread shell (12 inches in diameter)
1/2 cup finely shredded pizza cheese blend (mozzarella and Cheddar cheeses)
1 small bell pepper, coarsely chopped (1/2 cup)
2 medium roma (plum) tomatoes, chopped (2/3 cup)
2 tablespoons Italian dressing
2 tablespoons grated Parmesan cheese
Shredded fresh basil or oregano leaves, if desired

Steps:

Heat oven to 425°. Place focaccia on ungreased cookie sheet. Sprinkle evenly with pizza cheese blend. Top with bell pepper and tomatoes. Drizzle with dressing.
Bake about 10 minutes or until edge of focaccia is golden brown. Sprinkle with Parmesan cheese and basil. Cut into wedges.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Wedge, Sodium 450 mg

SWEET FRUITED FOCACCIA

Sweet fruited focaccia image

Combine pillowy focaccia with the spiced fruit flavours of a tea loaf to create this tear & share bake, perfect with a Christmas Day cuppa

Provided by Barney Desmazery

Categories Snack

Time 45m

Number Of Ingredients 8

Ingredients

350g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
30g golden caster sugar
1 tsp ground cinnamon
1 tbsp olive oil, plus extra for the bowl and tin
100g mixed dried fruit or raisins
1 tbsp granulated sugar, for sprinkling
1 tsp maple or golden syrup, for brushing (optional)

Steps:

Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough - this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using - this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.

Nutrition Facts : Calories 226 calories, Fat 2 grams fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

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