Pampered Chef Roasted Pepper Focaccia
Elevate your bread game with this Pampered Chef Roasted Pepper Focaccia—an irresistibly soft, herb-infused Italian flatbread topped with smoky roasted red and yellow bell peppers, fragrant rosemary, thyme, and a hint of garlic. The dough, crafted with a simple mix of pantry staples, rises to airy perfection before being baked to a golden-brown finish with signature dimples that cradle a drizzle of olive oil and a sprinkle of coarse sea salt. Perfect as an appetizer, side dish, or even a light main, this focaccia brings bold Mediterranean flavors to any table. Easy to make yet bursting with gourmet appeal, this recipe is a must-try for bread enthusiasts and flavor seekers alike!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F/43°C)
- 6 tablespoons Olive oil
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 tablespoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 2 cloves Garlic
- 1 teaspoon Coarse sea salt
Instructions
Preheat your oven to 450°F (232°C).
Place the red and yellow bell peppers directly on a baking sheet. Roast for 20-25 minutes, turning occasionally until the skins are charred and blistered. Remove from the oven, place the peppers in a bowl, and cover with plastic wrap. Let sit for 10 minutes.
Peel the charred skin off the peppers, remove the seeds, and slice the flesh into thin strips. Set aside.
In a large mixing bowl, combine the flour, yeast, sugar, and 1.5 teaspoons of salt.
Slowly add the warm water and 2 tablespoons of olive oil into the dry mixture. Stir until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Grease a large bowl with 1 tablespoon of olive oil, place the dough in the bowl, and cover with a clean kitchen towel. Allow to rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and transfer it onto a lightly oiled 9x13-inch baking pan. Spread and press the dough out evenly using your fingertips to create dimples across the surface.
Drizzle 2 tablespoons of olive oil over the dough. Evenly scatter the roasted pepper slices, minced garlic, rosemary, thyme, and coarse sea salt over the top.
Let the focaccia rest in the pan for 20 minutes while you preheat the oven to 425°F (218°C).
Bake the focaccia for 20-25 minutes or until golden brown on top and cooked through.
Remove from the oven and brush the remaining 1 tablespoon of olive oil over the top while it’s still warm.
Allow to cool slightly before cutting into squares or strips. Serve warm or at room temperature.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
