1.In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
2.Preheat oven to 450 degrees F
3.Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
4.Top the dough with roasted red peppers, kalamata olives, dried oregano, Parmesan cheese and ? tsp kosher salt.
5.Bake until the focaccia is golden brown, about 15 minutes. Remove from oven and allow to cool on a rack. Cut into squares and serve.
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|Serving Size: 1 recipe (606g)|
|Recipe Makes: 1|
|Calories from Fat: 74 (6%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 6186.3mg||213 %|
|Potassium 540mg||14 %|
|Total Carbohydrate 237.7g||70 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 226.2g|
|Protein 34g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1180
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