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In a small bowl, mix yeast and water. Whisk in the 1 1/2 TBS oil. Set aside.
In medium mixing bowl (I use a 5-quart Kitchen Aid), mix together both flours and the 3 tsp sea salt, until thoroughly combined. Add the yeast mixture, and stir with mixer, just until the dough leaves sides of bowl. Let sit for 30 minutes, so that the flour will soak up the moisture. You can begin to prepare your toppings during this time.
After the dough sits, pour a little oil on your counter top, and dump dough out onto it. Knead dough 5-7 times, and let rest. If dough is sticking to counter, add a little extra oil under your ball of dough.
Prepare your pans, and preheat oven to 425*.
Take dough and divide evenly into 3 parts. You may take a pizza roller and roll them out a bit before putting onto your pans (just be sure not to roll them more than 9-inches round), or use your fingers to work it into the right size. If using cake pans, put dough in pans and work toward sides with your fingers. If it doesn't want to reach the sides, let it rest for a couple more minutes and try again.
Once your dough is spread at about 9-inches on/in your pans, let sit until a finger-indentation stays in dough. Poke small holes in the dough with your fingers. Sprinkle dough with rosemary leaves, Parmesan and salt, to your desired amount. Arrange sliced red bell peppers on top, and drizzle a little olive oil on top of each one.
Place pans in preheated oven and bake for 10 min, or until dough is browned on bottom.
Cut each round into 6-8 pieces, and serve.
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