The FOCACCIA WITH PEPPERS AND OLIVES is a special and delicious product, easy to prepare and to bring to the table for countless occasions — from an aperitif with friends to a family picnic, from a Sunday brunch to a snack for greedy children (or adults), perhaps accompanied by cold cuts and cheeses. It’s a classic dish to prepare in the summer months, when focaccias served warm or cold are much appreciated by everyone.
It’s a cheerful and colorful focaccia, slightly crunchy on the outside and very soft on the inside; the peppers and olives, together with the indispensable and fantastic rosemary, give it flavor and aroma. Similar to the Bari-style focaccia, it owes its softness to the presence of potatoes in the dough which, when properly leavened, becomes tasty yet remains light.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4-5 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 325.45 (Kcal)
- Carbohydrates 45.71 (g) of which sugars 2.51 (g)
- Proteins 7.55 (g)
- Fat 13.75 (g) of which saturated 1.95 (g)of which unsaturated 0.90 (g)
- Fibers 2.94 (g)
- Sodium 571.60 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups type 0 wheat flour
- 3/4 cup durum wheat semolina (re-milled)
- 1/3 cup potato (boiled and mashed)
- 2 tsp fresh yeast
- 3/4 cup water
- 2 tbsp extra virgin olive oil
- 3/4 tsp sugar
- 3/4 tsp salt
- Half red bell pepper
- Half yellow bell pepper
- 1 oz Taggiasca olives
- 5 tbsp extra virgin olive oil
- Half tsp salt
- 1 sprig rosemary
TOOLS FOR FOCACCIA WITH PEPPERS AND OLIVES
- 2 Bowls
- 1 Saucepan
- 1 Potato ricer
- 1 Small bowl
- 1 Baking pan 9.5 in
PREPARATION: FOCACCIA WITH PEPPERS AND OLIVES
The preparation of the FOCACCIA WITH PEPPERS AND OLIVES is very simple.
Boil the potato in salted water, drain it and peel it. Dissolve the yeast and sugar in a little water taken from the total and set aside. In the bowl of a stand mixer, or in a bowl if you knead by hand, place the flours, the warm mashed potato and the yeast.
Start to combine the ingredients with a fork or with the paddle attachment if you are using a mixer.
Add the remaining water, the two tablespoons of oil and continue to knead for another 10 minutes. Add the salt and work everything for another 5 minutes. You should obtain a soft and smooth dough.
If you see that the dough is too dry add more water, otherwise add more flour.
Place the dough ball in an oiled bowl, cover with plastic wrap or a clean cloth and let it rise in a warm place (oven switched off with the light on) for 2 hours.
After two hours, take the dough and place it in a well-oiled pan 9.5 in in diameter. Press it out with your hands until it is fairly thin.
Top with the red and yellow bell peppers cut into strips, the olives (press them in slightly), the rosemary and season with oil and salt.
Bake your focaccia with peppers and olives in a preheated conventional oven at 482°F, placing the pan on the bottom of the oven. Bake for 30 minutes or until it becomes nicely golden and crisp on the surface and the base.
Remove it from the oven and enjoy its deliciousness.
STORAGE
The FOCACCIA WITH PEPPERS AND OLIVES stays soft if tightly wrapped in plastic wrap for 1 day. If you want to make it even softer you can heat it for 20 seconds in the microwave before serving.
