Fontina And Red Pepper-Stuffed Garlic Focaccia

Name: Fontina And Red Pepper-Stuffed Garlic Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (2 1/4 tsp); 1 cup warm water (100 degrees); 3 1/4 cups bread flour, divided; 1 whole garlic head; 1 1/2 tbsp extravirgin olive oil, divided; 1 1/4 tsp salt, divided; Cooking spray; 1 tsp cornmeal; 1/4 cup chooped fresh basil; 3/4 cup chopped bottled rasted red bell peppers; 1/2 cup (2 oz) shredded fontina cheese

Servings: persons

1 package dry yeast (2 1/4 tsp)
1 cup warm water (100 degrees)
3 1/4 cups bread flour, divided
1 whole garlic head
1 1/2 tbsp extravirgin olive oil, divided
1 1/4 tsp salt, divided
Cooking spray
1 tsp cornmeal
1/4 cup chooped fresh basil
3/4 cup chopped bottled rasted red bell peppers
1/2 cup (2 oz) shredded fontina cheese

1
1. Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
2
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well. cover and let stand at room temperature 8 hours or overnight to create a sponge
3
3. Preheat oven to 350 degrees.
4
4. Remove papery skin from garlic head. Wrap in foil. Bake at 350 degrees for 1 hour. Cool 10 minutes.
5
5. Separate cloves; squeeze to extract garlic pulp. discard skins. Place garlic pulp, 1 tbsp oil, and 1 tsp salt in a small bowl, and mash with a fork until smooth. Stir into sponge.
6
6. Add 2 cups flour to 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 tbsp at a time, to prevent dough from sticking to hands.
7
7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place 45 minutes or until doubled in size.
8
8. Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10 inch round.
9
9. 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 and pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.
10
10. Preheat oven to 400 degrees.
11
11. Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 1/2 tsp oil and sprinkle with 1/4 tsp salt. Bake at 400 degrees for 30 minutes or until focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package dry yeast (2 1/4 tsp), 1 cup warm water (100 degrees), 3 1/4 cups bread flour, divided, 1 whole garlic head, and more.

Yes, Fontina And Red Pepper-Stuffed Garlic Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!