PEPPERONI FOCACCIA
Steps:
- 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 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Transfer the dough to a lightly floured surface and knead in the pepperoni, the pepper, and the orégano until they are incorporated thoroughly. 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 jelly-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.
- Dimple the dough, making 1/4-inch-deep indentations with your fingertips, brush it with the remaining 2 tablespoons oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven, covering it with foil if the pepperoni begins to burn, for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Fayaz. Junejo
[email protected]I've been making this focaccia for years and it's always a crowd-pleaser. It's the perfect bread for any occasion.
South Africa
[email protected]This is my new favorite focaccia recipe! It's so easy to make and it always turns out perfect.
Krimo Kh
[email protected]I'm not sure what went wrong, but my focaccia turned out dry and crumbly. I'm going to try again with a different recipe.
Phil Wilson
[email protected]This focaccia is a great way to use up leftover pepperoni. It's also a great appetizer or snack.
elisa alaurin
[email protected]I followed the recipe exactly and the focaccia came out perfect. I'm so glad I found this recipe!
bablo punjabi
[email protected]The focaccia turned out a little too oily for my taste, but the flavor was still great.
Muller
[email protected]I've made this focaccia several times now and it's always a hit. It's a great recipe for a quick and easy weeknight meal.
Sumiyah Taylor
[email protected]This is the best focaccia I've ever had! It's so light and airy, and the pepperoni adds just the right amount of spice.
Uchono Marma
[email protected]I'm not a big fan of pepperoni, but I really enjoyed this focaccia. The bread was so flavorful and the cheese was perfectly melted.
Vangjel Salla
[email protected]The recipe was easy to follow and the results were amazing. I will definitely be making this again.
Roseline Olamibo
[email protected]I made this focaccia for a party and it was a huge hit! Everyone loved it.
Cassie Richmond
[email protected]This pepperoni focaccia is absolutely delicious! The bread is soft and fluffy, and the pepperoni is perfectly crispy. I loved the combination of flavors and textures.