Fontina and Red Pepper-Stuffed Garlic Focaccia
- 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
Dissolve yeast in water in a large bowl; let stand 5 minutes.
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).
Preheat oven to 350°.
Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes.
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.
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).
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.)
Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10-inch round.
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.
Preheat oven to 400°.
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.
- Yield: 14 servings (serving size: 1 wedge)
|Calories per serving:||150|
|Caloriesfromfat per serving:||20%|
|Fat per serving:||3.3g|
|Saturated fat per serving:||1.1g|
|Monounsaturated fat per serving:||1.5g|
|Polyunsaturated fat per serving:||0.5g|
|Protein per serving:||5.3g|
|Carbohydrate per serving:||24.4g|
|Fiber per serving:||1g|
|Cholesterol per serving:||5mg|
|Iron per serving:||1.6mg|
|Sodium per serving:||265mg|
|Calcium per serving:||33mg|