Monday, February 17, 2014

Onion Bell Pepper Focaccia / Spicy Onion Red Pepper Focaccia

For this week's Love2Bake event , I am sharing one of my favorite bread Focaccia - Onion Bell Pepper Focaccia. I used the same recipe of Potato Focaccia Pugliese for the dough with sauteed spicy onion bell pepper topping. Since me and V love spicy stuff I added chilli flakes in herbed oil and also with sauteed onion bell pepper topping. It was a total hit and even my kids loved it more than the Rosemary Potato Focaccia. This bread makes a perfect snack with some hot beverage or can be served as a meal along with some soup. I served it for evening snack along with Marinara Sauce. Nice crusty outer with soft and chewy bread.
Recipe source : My Diverse Kitchen
Preparation Time : 2 hrs 
Cooking Time :  25 minutes
Ingredients
For the Dough
  1. Bread flour  3 and 1/2 cups
  2. Salt - 1 tsp
  3. Italian Seasoning   1/2 tsp
  4. Sugar - 11/2 tbsp
  5. olive oil   1/4 cup
  6. Warm Water  1 and 1/2 cups
  7. Yeast - 2 tsp (instant yeast)
For Herbed Oil  (i used the same oil for brushing)
  1. Olive Oil    1-2 tbsp
  2. Parsley, dried    1/4 tsp
  3. Oregano,dried    1/4 tsp
  4. Red Chilli flakes    1 tsp
For Topping
  1. Olive Oil   1-2 tsp
  2. Garlic    1/4 tsp(finely chopped)
  3. Red Onion    1/2 cup (thinly sliced)
  4. Red Bell Pepper   1/2 cup(thinly sliced)
  5. Chilli Flakes   1/2 tsp
  6. Cilantro    few finely chopped
  7. Salt    to taste


Onion Bell Pepper Focaccia
Method
  • First Mix all the ingredients "For Herbed Oil" in a small bowl and keep aside.
  • Then Mix all the dough ingredients for Dough. Knead well until you get a soft and elastic dough. Keep it in an oiled bowl and allow to rise.
  • Meanwhile prepare the onion bell pepper filling.
  • Heat oil in a pan, add garlic fry well and add sliced onions sprinkle little salt and saute till golden brown.
  • After that add bell pepper and saute for a minute.
  • Lastly add chilli flakes and cilantro and stir well and keep aside until needed.
  • After the dough has risen, punch down the rough and divide into two portions.
  • Stretch or roll each piece in to 11 inch oval bread.
  • And keep it in a baking sheet lined with parchment paper.
  • Using your fingers, dimple the top of the dough and brush generously with herbed oil.
  • Sprinkle sauteed onion bell pepper filling, salt and pepper.
  • Cover and allow to rise again for one hour or until it looks puffed up.
  • Bake in a 425F preheated oven for 22 - 25 minutes until the top is golden brown. Cut into slices and serve.




24 comments:

  1. Looking so delicious ..... Nice combo !!!

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  2. wow hw well theyve fluffed up.. Lovely pores..

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  3. Absolutely luscious, porous and perfect focaccia.

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  4. Yummy delicious bread akka.hope you are good now

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  5. ths truly luks awesome..colorful nd cute.. yea i think i wud luv this more than rosemary flavored ones lik ur kids

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  6. looks so delicious... would love to munch on them...

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  7. wow.. looks too good.. like the topping..

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  8. This looks marvellous! must try sometime!

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  9. looks fantastic n very colorful...lovely clicks..

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  10. Very fulfilling and lovely looking focaccia. Excellent preparation.
    Deepa

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  11. Very tempting and fluffy bread aks... Nice presentation and I have bookmarked the focaccia...

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  12. oh this look fabulous sangee ...would love to grab it ...

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  13. Yumm ..that looks delicious dear :) lovely clicks :)

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  14. Wow the bread looks fresh and fantastic!

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  15. fabulous focaccia and very delicious topping !! looks awesome and I wud love to grab some right away !!

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  16. Foccacia looks so perfectly baked, Sangee.. Delicious and flavorful.. Nice presentation dear.. :)

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  17. The foccacia looks delicious!!!!!! Can I use AP flour instead of bread flour?? Can you please tell me how are they different??

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    Replies
    1. Yes.,you can AP Flour..You can add 1 tbsp of Vital Wheat Gluten to 3 1/2 cups of all-purpose flour and mix together well. Otherwise just use 3 1/2 cups all-purpose flour.
      Bread flour has more protein content than all-purpose, which helps with gluten development. Some recipes call for it when an especially chewy and elastic crumb is desired.
      You'll notice some difference in crumb and texture with breads made with each flour, but the flours can generally be substituted for one another. Hope this helps!

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  18. hi sangeetha.
    just saw your blog. seem nice work. i ill try your recipe tommorow tufo tikkah.then i tel u about . foccacia look yummy.

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  19. Tried this reciepe. Came out very well . Thanks for the reciepe.

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