Fontina and Red Pepper-Stuffed Garlic Focaccia Recipe

Posted by
Rate It!
Fontina and Red Pepper-Stuffed Garlic Focaccia
Add your photo!
Ingredients
11
Count
Nutrition
126
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Dissolve yeast in water in a large bowl; let stand 5 minutes.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well to combine. Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly).
  3. Preheat oven to 350°.
  4. Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes.
  5. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth. Stir into sponge.
  6. Add 2 cups flour to the sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
  8. Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10-inch round.
  9. Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round; pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.
  10. Preheat oven to 400°.
  11. Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 1/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Bake at 400° for 30 minutes or until the focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 125.63 Kcal (526 kJ)
Calories from fat 9.14 Kcal
% Daily Value*
Total Fat 1.02g 2%
Cholesterol 1.17mg 0%
Sodium 218.17mg 9%
Potassium 52.56mg 1%
Total Carbs 24.23g 8%
Sugars 0.4g 2%
Dietary Fiber 0.96g 4%
Protein 4.38g 9%
Vitamin C 12.6mg 21%
Iron 4.5mg 25%
Calcium 14mg 1%
Amount Per 100 g
Calories 190.27 Kcal (797 kJ)
Calories from fat 13.84 Kcal
% Daily Value*
Total Fat 1.54g 2%
Cholesterol 1.78mg 0%
Sodium 330.41mg 9%
Potassium 79.6mg 1%
Total Carbs 36.7g 8%
Sugars 0.61g 2%
Dietary Fiber 1.46g 4%
Protein 6.63g 9%
Vitamin C 19mg 21%
Iron 6.8mg 25%
Calcium 21.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top