Mediterranean Focaccia

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

This recipe makes 12 (4-inch) focaccias or two (12-inch) focaccias. Kosher salt looks and tastes better, but regular table salt can be used in a pinch.

Yield: 1 dozen
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 19%
  • Fat: 5.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 8g
  • Carbohydrate: 43.2g
  • Fiber: 1.9g
  • Cholesterol: 4mg
  • Iron: 3mg
  • Sodium: 341mg
  • Calcium: 82mg

Ingredients

  • 5 1/4 cups all-purpose flour, divided
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon dried rosemary, crushed
  • 1 package quick-rise yeast
  • 1 1/2 cups very warm water (120° to 130°)
  • 2 tablespoons olive oil
  • Cooking spray
  • 1 tablespoon cornmeal
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup pimento-stuffed olives, halved
  • 1 (7-ounce) bottle roasted red bell peppers, cut into 1/4-inch strips

Preparation

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 5 cups flour, cheese, 1 teaspoon salt, rosemary, and yeast in a food processor; pulse 2 times or until blended. With processor on, slowly add water and 2 tablespoons oil through food chute, and process until the dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking.
  2. 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, 10 minutes. (Dough will not double in bulk.)
  3. Preheat oven to 450°.
  4. Punch dough down; turn out onto a lightly floured surface. Divide dough into 12 equal portions, shaping each portion into a 4-inch circle. Place on 2 large baking sheets coated with cooking spray and dusted with cornmeal. Cover and let rise 40 minutes or until doubled in bulk.
  5. Uncover dough. Gently brush dough with 2 teaspoons olive oil. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Sprinkle with 1/2 teaspoon salt and black pepper; arrange olives and bell peppers as desired on each circle. Bake at 450° 20 minutes or until golden. Remove from baking sheets; cool on wire racks.
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