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Foccacia with Sweet Peppers and Feta

*adapted from Simply in Season

 

1 cup warm water

1 T. active dry yeast

Combine in large bowl, stirring until yeast dissolves.

1 cup whole wheat or sprouted wheat bread flour

2 T. olive oil

1 1/2 T. salt

1 T. sugar or rapadura

Mix in, stirring until smooth.

1 3/4-2 1/4 unbleached bread flour

Add enough additional flour to make a stiff dough. Knead 8-10 minutes until elastic. Place in greased bowl, turn to grease both sides, cover with damp cloth, and allow to rise until doubled in bulk, about 45 minutes.

handful fresh basil leaves (snipped fine)

Fold into dough, kneading only as much as needed to distribute evenly. Cover and let dough rest 10 minutes. Pat and stretch to fill a greased 10 by 15 inch jelly roll pan. Lightly rub top of dough with olive oil. Cover lightly with damp cloth. Let rise 10 minutes. Top with sweet pepper/feta mixture and bake in preheated oven at 450F until crust is lightly browned, 12-20 minutes. If bottom gets brown before top is done, finish under the broiler. Serve immediately.

Pepper-feta topping

2-3 cups yellow, orange, and red sweet peppers, thinly sliced

1 cup sweet or red onion, thinly sliced into rings

3 cloves garlic, minced

2 T. olive oil

fresh oregano and thyme to taste (or dried Italian herbs)

salt and crushed hot chilies (optional)

3/4 cup feta or goat cheese, crumbled

Combine everything except cheese and spread over dough. Top with cheese.