Fontina and Red Pepper-Stuffed Garlic Focaccia |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
|
Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
1 cup warm water (100° to 110°) |
3 1/4 cups bread flour, divided |
1 whole garlic head |
1 1/2 tablespoons extravirgin olive oil, divided |
1 1/4 teaspoons salt, divided |
cooking spray |
1 teaspoon cornmeal |
1/4 cup chopped fresh basil |
3/4 cup chopped bottled roasted red bell peppers |
1/2 cup (2 ounces) shredded fontina cheese |
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.
|
|