Fontina and Red Pepper-Stuffed Garlic Focaccia

Name: Fontina and Red Pepper-Stuffed Garlic Focaccia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Mediterranean, Italian, European
Ingredients: 769 milliliters bread flour, divided; 1 teaspoon cornmeal; 2 teaspoons package dry yeast (about; 2 Tbsps extravirgin olive oil, divided; 57 grams 1/2 cup shredded fontina cheese; 59 milliliters chopped fresh basil; 1 whole garlic head; 177 milliliters chopped bottled roasted red bell peppers; 1 teaspoons salt, divided; 237 milliliters warm water (100° to 110°)

Fontinan and Red Pepper-Stuffed Garlic Focaccia might be just the Mediterranean recipe you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 14 servings with 142 calories, 5g of protein, and 3g of fat each. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet. If you have fontina cheese, cornmeal, yeast, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

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).

Ingredients you will need

All Purpose Flour

Yeast

Preheat oven to 35

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Oven

Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil.

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Clove

Garlic

Wrap

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Aluminum Foil

Bake at 350 for 1 hour; cool 10 minutes.

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Oven

Separate cloves; squeeze to extract garlic pulp. Discard skins.

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Extract

Clove

Garlic

Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth. Stir into sponge.

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Garlic

Salt

Cooking Oil

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Bowl

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).

Ingredients you will need

Dough

All Purpose Flour

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.)

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Cooking Spray

Dough

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Bowl

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

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Dough

Punch

Roll

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.

Ingredients you will need

Bell Pepper

Cornmeal

Basil

Dough

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Cooking Spray

Cheese