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Semolina Focaccia with Bell Peppers, Sun-Dried Tomatoes, and Garlic Confit Recipe

Semolina Focaccia with Bell Peppers, Sun-Dried Tomatoes, and Garlic Confit Recipe

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Semolina Focaccia with Bell Peppers, Sun-Dried Tomatoes, and Garlic Confit

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Ingredients

Count

Nutrition

2432

Calories

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Ingredients:

Serving

a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st
1/2 tsp sugar
1 cup lukewarm water
3 1/2 cups semolina flour
1 tsp table salt
a 4-oz jar sun-dried tomatoes packed in oil, drained
4 garlic cloves
1/4 cup olive oil
3 large red bell peppers, sliced thin
1 tsp coarse salt , or to taste
dried hot red pepper flakes for sprinkling the focaccia if desired

Directions:

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 400°F. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2431.83 Kcal (10182 kJ)
Calories from fat	579.18 Kcal
		% Daily Value*
Total Fat	64.35g	99%
Sodium	4674.63mg	195%
Potassium	439.83mg	9%
Total Carbs	403.9g	135%
Sugars	14.67g	59%
Dietary Fiber	29.52g	118%
Protein	66.97g	134%
Vitamin C	358.9mg	598%
Vitamin A	8.9mg	296%
Iron	151.2mg	840%
Calcium	42.4mg	4%

Amount Per 100 g
Calories	179.7 Kcal (752 kJ)
Calories from fat	42.8 Kcal
		% Daily Value*
Total Fat	4.76g	99%
Sodium	345.42mg	195%
Potassium	32.5mg	9%
Total Carbs	29.85g	135%
Sugars	1.08g	59%
Dietary Fiber	2.18g	118%
Protein	4.95g	134%
Vitamin C	26.5mg	598%
Vitamin A	0.7mg	296%
Iron	11.2mg	840%
Calcium	3.1mg	4%

* 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

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