Roasted Bell Pepper, Pine Nut and Feta Focaccia

, published on March 7, 2022

Focaccia

Servings: 1 focaccia
Preparation: 1 hour
Waiting time: 3 hours
Cooking time: 1 hour

Ingredients

Focaccia

  • 2 tsp. (10 ml) active dry yeast
  • ¾ cup plus 3 tbsp. (225 ml) warm water
  • ½ tsp. (2.5 ml) sugar
  • ½ tsp. (2.5 ml) salt
  • ¼ cup (60 ml) plus 1 tbsp. (15 ml) olive oil
  • 2½ cups (625 ml) all-purpose flour

Salty version

Roasted bell pepper, pine nut and feta topping

  • 2 or 3 red bell peppers
  • ¼ cup (60 ml) pine nuts
  • ½ tbsp. (7.5 ml) lemon juice
  • ½ tsp. (2.5 ml) smoked paprika
  • 2 tbsp. (30 ml) olive oil
  • Hot sauce, to taste
  • Salt and pepper, to taste
  • 1 tsp. (5 ml) dried oregano
  • ¼ cup (60 ml) crumbled feta
  • A few arugula leaves

Sweet version

Onion and Date Confit Filling with Cheddar Cheese

  • 2 to 3 tbsp. (30 to 45 ml) butter
  • 2 large onions, thinly sliced
  • 3 Medjool dates, chopped
  • 1/4 cup (60 ml) water
  • 1 tbsp. (15 ml) balsamic vinegar
  • salt and pepper to taste
  • 1 cup (4 oz. or 125 g) sliced sharp cheddar cheese

Preparation

Focaccia

  1. In a large bowl, combine yeast, warm water, and sugar. Let rest for 5 minutes. Mix in salt and ¼ cup (60 ml) olive oil. Add flour, ½ cup at a time, stirring until combined. Transfer dough onto a hard surface and knead until soft to the touch, about 5 minutes.
  2. Place dough back into the bowl and coat with olive oil. Seal bowl with plastic wrap and let sit for 2 hours in a draft-free location.
  3. Line a rectangular baking sheet with parchment paper and pour 1 tbsp. olive oil onto the sheet. Transfer dough to the baking sheet and coat with olive oil. Stretch the dough out to fill the bottom of the pan. Use your fingers to press into the dough to create dimples, without breaking through the dough. Cover with a dishcloth and let rise 1 hour.

Roasted bell pepper, pine nut and feta topping

  1. Preheat oven to 450 °F (230 °C). Line a baking sheet with parchment paper and place whole bell peppers on it. Roast on all sides until skin chars, about 30 to 40 minutes. Place roasted peppers in a bowl, cover with plastic wrap and let cool for 20 minutes. Peel peppers and remove seeds and stems.
  2. In a frying pan, toast pine nuts, stirring constantly, until golden (2 to 3 minutes). Add pine nuts, roasted bell peppers, lemon juice, smoked paprika, olive oil, hot sauce, salt and pepper to a food processor and blend into a purée. Set aside.
  3. Preheat oven to 425 °F (220 °C). Press all over the dough again to create dimples, without piercing through the dough.
  4. Spread the bell pepper mixture evenly over the focaccia dough. Sprinkle dried oregano on top. Bake for 25 minutes or until the focaccia is golden. Remove from oven and let rest for 5 minutes, then top with feta and arugula and serve.

Onion and Date Confit Topping

  1. In a frying pan with a lid, melt butter on medium heat. Add onions, dates, water and stir. Cover and cook on low heat for 30 to 35 minutes, stirring often, until onions are colored. Add balsamic vinegar, salt, pepper and set aside.
  2. Preheat oven to 425 °F (220 °C). Press all over the dough again to create dimples, without piercing through the dough.
  3. Spread the onion and date mixture evenly over the focaccia dough. Place the slices of sharp cheddar. Bake for 25 minutes or until the focaccia is golden. Remove from oven and let rest for 5 minutes, and serve.

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