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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Fontina and Red Pepper-Stuffed Garlic Focaccia

Cooking Light JANUARY 2003

  • Yield: 14 servings (serving size: 1 wedge)

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 3 1/4 cups bread flour, divided
  • 1 whole garlic head
  • 1 1/2 tablespoons extravirgin olive oil, divided
  • 1 1/4 teaspoons salt, divided
  • Cooking spray
  • 1 teaspoon cornmeal
  • 1/4 cup chopped fresh basil
  • 3/4 cup chopped bottled roasted red bell peppers
  • 1/2 cup (2 ounces) shredded fontina cheese

Preparation

Dissolve yeast in water in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well to combine. Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly).

Preheat oven to 350°.

Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes.

Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth. Stir into sponge.

Add 2 cups flour to the sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10-inch round.

Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round; pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.

Preheat oven to 400°.

Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 1/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Bake at 400° for 30 minutes or until the focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 20%
  • Fat: 3.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.3g
  • Carbohydrate: 24.4g
  • Fiber: 1g
  • Cholesterol: 5mg
  • Iron: 1.6mg
  • Sodium: 265mg
  • Calcium: 33mg
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Fontina and Red Pepper-Stuffed Garlic Focaccia recipe

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