Focaccia Bread With Onions Olives and Peppers

 

Focaccia Bread

4 cups flour 

1 Tblsp sea salt 

1 Tblsp instant dry yeast

1 1/2 cups warm water (about 105 degrees)

1 Tblsp olive oil

1/4 tsp sugar (for proofing the yeast)

1 tsp garlic powder or 4 roasted crushed cloves

2 red peppers, remove seeds and pith

1 onion cut in half and thinly sliced

2 cups black olives

 

• Preheat your oven to 425 degrees.

• Generously oil a baking sheet with olive oil.

• Put 1/2 cup of the warm water in a measuring cup, stir in the yeast, sprinkle the sugar over it. Wait about 5 minutes for the yeast to proof, it will increase in volume and froth.

• In the meantime, add the flour, salt and garlic  to a mixing bowl with the dough hook attached.

• When the yeast mixture is ready, add it to the flour mixture along with the remaining water and olive oil.

• Knead on a low speed for about 6 minutes. The bread dough will be quite sticky, but it will clear the bowl.

• Place the dough in a greased bowl. Cover with plastic wrap.

• Place the bowl in a warm spot for about 45 minutes or until the dough has doubled in volume.

• Gently deflate the bread dough.

• Spread it into the prepared pan. If it begins to fight back as you spread it, wait 10 minutes and resume. Sometimes the dough needs to rest.

• Brush a little olive oil over the bread dough.

• Place the peppers, onions, and olives on the bread pushing them gently into the  dough.

• Cover and let the bread rise for about 45 minutes.

• Bake in your preheated oven for 20 - 25 minutes.