Festive Focaccia

 

                If you're in a pinch, why not use two-1 pound rolls of frozen bread dough for this recipe? Just thaw the dough and follow directions of the recipe.

Makes 2 focaccias (12 slices each)

• 2½ à 3 cups all-purpose flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 1 teaspoon fast-acting dry yeast
• ¼ cup olive or vegetable oil
• 1 cup warm water
• 2 tablespoons olive or vegetable oil
• 2 medium red bell peppers, cut into ¼-inch strips
• 2 small onions, sliced
• 1 to 2 tablespoons olive or vegetable oil
• 2 tablespoons chopped fresh herb leaves (such as basil, oregano or rosemary)
• 2 tablespoons shredded Parmesan cheese

1. In large bowl, mix 1 cup of the flour, the sugar, salt and yeast ; add ¼ cup oil and the warm water.
2. Beat with electric mixer on medium speed for 3 minutes, scraping bowl occasionally ; stir in enough remainig flour until dough is soft and leaves side of bowl.
3. Place dough on lightly floured ; knead 5 to 10 minutes or until dough is smooth and springy.
4. Grease large bowl with oil ; place dough in bowl, turning dough to oil all sides.
5. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or double in size.
6. Heat oven to 425F (210C) ; grease 2 cooking sheets with cooking spray.
7. Gently push fist into dough to deflate ; divide in half.
8. Shape each half into flattened 12-inch round on cookie sheet ; cover and let rise in warm place 20 minutes.
9. Meanwhile, in 10-inch skillet, heat 2 tablespoons oil over medium heat ; cook bell peppers and onions in oil, stirring occasionally, until tender.
10. Prick centers of focaccia and 1 inch in from edges thoroughly with fork.
11. Brush with 1 to 2 tablespoons oil ; spread bell pepper mixture over focaccias.
12. Sprinkle each with 1 tablespoon herb leaves and cheese ; bake 12 to 15 minutes or until golden brown.
13. Serve warm.

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