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Roasted Pepper, Chili, Cherry Tomato and Mozzarella Focaccia

 
Roasted Pepper, Chili, Cherry Tomato and Mozzarella Focaccia
130

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Yield

16

servings

Prep

10

min

Cook

35

min

Ready

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

8 each hot chili peppers
green or red, stem and seeds removed, sliced into 1/8-inch strips
*
2 tablespoons olive oil
divided
3 each roasted red bell peppers
cut into strips
1 each Focaccia Dough
4 ounces mozzarella cheese
cut into 1/2-inch cubes
12 each cherry tomatoes
2 tablespoons thyme
fresh
*
1 x olive oil, extra-virgin
for brushing
*
½ teaspoon sea salt
for sprinking

Directions

Preheat the oven to 400℉ (200℃).

To roast the chilis:

Put the chili strips on a large baking sheet and drizzle over 2 tablespoons olive oil.

Sprinkle a pinch of salt and toss until the chilis are well coated.

Roast the chiles until slightly wilted, about 5 minutes. Set aside and let cool.

To make the focaccia:

Increase the oven temperature to 450℉ (230℃).

Once the dough is ready in the cake pan.

Push the mozzarella cubes and cherry tomatoes into the focaccia dough while simultaneously pushing outward to push the dough toward the edge of the pan, placing the cubes evenly over the surface and pressing them so deeply they are almost flush with its surface.

Place the roasted both chili and bell peppers randomly over the dough, with your palm and fingers gently push peppers down.

Brush the surface with olive oil, and sprinkler the thyme leaves and sea salt over the top.

Let the focaccia sit until it has risen and puffed around the toppings, 20 to 30 minutes.

Place the focaccia on the center rack of the oven and bake until crisp and golden-brown, 30 to 35 minutes.

The focaccia should have risen over the top of the pan, and the cheese will be crisp and browned.

Remove the pan from the oven, let cool in the pan for about 10 minutes and remove the focaccia from the pan to a wire rack with a fork.

Brush the surface of the focaccia once more with olive oil if needed.

Set the focaccia aside to cool slightly.

Cut the focaccia into squares, and serve.

It can be frozen well in a zipper bag.

 

* not incl. in nutrient facts

Reviews

+1

almost 6 years

Don't you think the picture look beautiful?! Let me tell you the focaccia tasted even more beautiful, I was inspired by chef Nancy in New York Times. The focaccia turned out just beautifully delicious, and the recipe you saw here I changed a few things from her original recipe, instead of roasting my own bell peppers, I used jarred, which was perfectly ok; I only put 2 tablespoons of olive oil in each pan instead of her 1/4 cup, I thought that was too much oil. Also I used 100% whole wheat flour that I ground by myself and I definitely used way more cherry tomatoes as well, and doubled the cheese. And it was such a flavorful bread that you don't need to eat it with anything, it was just delicious itself!

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Comments

Critter Mom
Cypress, United States
 over 5 years ago

That's a great photo--it is beautiful! :)

happyzhangbo
Lindsay, Canada
 over 5 years ago

Critter, thanks for your comment. This focaccia was absolutely delicious too. If you bake your own bread, this recipe is definitely worth the effort.

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 5450% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 123mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 30% Vitamin C 67%
Calcium 7% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

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