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Name: Focaccia
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1 package dry yeast; 1 cup warm water (100 to 110 degrees F); 1 teaspoon agave nectar or honey; 2 1/2 cups all-purpose flour plus more for flouring the board; 1 1/2 teaspoons kosher salt divided; 1/4 cup plus 2 tbsp olive oil divided; 1 1/2 (3 halves) roasted red peppers cut into thin strips; 1/3 cup sliced kalamata olives; 1/2 teaspoon dried oregano

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INGREDIENTS

1 package dry yeast
1 cup warm water ; (100 to 110 degrees F)
1 teaspoon agave nectar or honey
2 1/2 cups all-purpose flour ; plus more for flouring the board
1 1/2 teaspoons kosher salt ; divided
1/4 cup plus 2 tbsp olive oil ; divided
1 1/2 (3 halves) roasted red peppers ; cut into thin strips
1/3 cup sliced kalamata olives
1/2 teaspoon dried oregano

INSTRUCTIONS

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.

NOTES

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Focaccia

1 package dry yeast
1 cup warm water (100 to 110 degrees F)
1 teaspoon agave nectar or honey
2 1/2 cups all-purpose flour plus more for flouring the board
1 1/2 teaspoons kosher salt divided
1/4 cup plus 2 tbsp olive oil divided
1 1/2 (3 halves) roasted red peppers cut into thin strips
1/3 cup sliced kalamata olives
1/2 teaspoon dried oregano

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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Nutrition

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Serving Size: 1 recipe (606g)
Recipe Makes: 1

Calories: 1180
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 1180

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