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Name: Semolina Focaccia with Bell Peppers, Sun-Dried Tomatoes, An
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Garlic; 1/2 ts Sugar; 1 ts table salt; 3 1/2 c Semolina flour (durum wheat available at specialty foods shops); 1 ts Coarse salt or to taste; Dried hot red pepper flakes; 3 lg Red bell peppers sliced; 1 c Lukewarm water; 1 4-oz jar sun-dried tomatoes packed in oil, drained, reserving1/4 cup of the oil, and the tomatoes chopped; 1/4 c olive oil; 1 1/4-oz package active dry yeast (2 1/2 teaspoons)

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INGREDIENTS

4 Garlic
1/2 ts Sugar
1 ts table salt
3 1/2 c Semolina flour ; (durum wheat available at specialty foods shops)
1 ts Coarse salt ; or to taste
Dried hot red pepper flakes
3 lg Red bell peppers ; sliced
1 c Lukewarm water
1 4-oz jar sun-dried tomatoes ; packed in oil, drained, reserving1/4 cup of the oil, and the tomatoes chopped
1/4 c olive oil
1 1/4-oz package active dry yeast ; (2 1/2 teaspoons)

Servings

INSTRUCTIONS

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for 20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine. In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil, and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400F. oven for 30 to 35 minutes, or until it is golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack. Serve the focaccia warm or at room temperature. Gourmet December 1991

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Semolina Focaccia with Bell Peppers, Sun-Dried Tomatoes, An

4 Garlic
1/2 ts Sugar
1 ts table salt
3 1/2 c Semolina flour (durum wheat available at specialty foods shops)
1 ts Coarse salt or to taste
 Dried hot red pepper flakes
3 lg Red bell peppers sliced
1 c Lukewarm water
1 4-oz jar sun-dried tomatoes packed in oil, drained, reserving1/4 cup of the oil, and the tomatoes chopped
1/4 c olive oil
1 1/4-oz package active dry yeast (2 1/2 teaspoons)

In the bowl of an electric mixer fitted with the paddle attachment proof  the yeast with the sugar in the water for 5 minutes, or until the mixture  is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1  tablespoon of the reserved tomato oil, and combine the dough well. With the  dough hook knead the dough for 2 minutes, or until it is soft and slightly  sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn  it to coat it with the oil. Let the dough rise, covered with plastic wrap,  in a warm place for 1 1/2 hours, or until it is double in bulk. The dough  may be made up to this point, punched down, and kept, covered and chilled,  overnight. Let the dough return to room temperature before proceeding with  the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by  10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1  hour, or until it is almost double in bulk.    While the dough is rising, in a saucepan cook the garlic in the olive oil  over moderately low heat for 20 minutes, transfer it with a slotted spoon  to a cutting surface, discarding the oil, and chop it fine. In a bowl stir  together the garlic, the bell peppers, the remaining 3 tablespoons reserved  tomato oil, and pepper to taste, sprinkle the mixture evenly over the  dough, and sprinkle it with the coarse salt. Bake the focaccia in the  bottom third of a preheated 400F. oven for 30 to 35 minutes, or until it is  golden brown, sprinkle it with the red pepper flakes, and let it cool in  the pan on a rack. Serve the focaccia warm or at room temperature.    Gourmet December 1991

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Nutrition

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Serving Size: 1 Serving (1284g)
Recipe Makes: 1

Calories: 2035
Calories from Fat: 205 (10%)

Amt Per Serving		% DV

	Total Fat 22.8g	30 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 4.7g
Cholesterol 0mg		0 %
Sodium 7033.9mg		243 %
Potassium 5797.2mg		153 %
Total Carbohydrate 390.5g		115 %
	Dietary Fiber 41.1g	164 %
	Sugars, other 349.4g
Protein 73.8g		105 %
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: 2035

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