Sage Focaccia with Pepper, Onion and Pancetta Topping
Ingredients
- ==
- 1 envelope active dry yeast
- 2 cups warm water
- 4¾ cups bread flour
- 2 tbs olive oil
- 1 tbs chopped sage
- 2 tsp salt ==
- 2 tbs olive oil
- 2 medium onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 oz sliced pancetta or bacon, chopped
- 1 tsp kosher salt|kosher or sea salt
- In bowl, sprinkle yeast over warm water.
- Let stand until foamy.
- Stir to dissolve yeast.
- To yeast mixture, add 2½ cups flour, oil, sage and salt, stir until smooth.
- Stir in the remaining flour until dough begins to pull away from the bowl.
- Cover the bowl with plastic wrap and a towel.
- Let dough rise in a warm place until doubled in volume.
- In skillet, heat 1 tbs oil.
- Add onion, pepper and pancetta, cook until veggies are tender.
- Set aside.
- Heat oven to 500 °F.
- Coat a jelly roll pan with cooking spray.
- Scrape dough into pan, spread to fill pan.
- Brush dough with remaining oil.
- Dip fingers into water, then into dough to make indentations.
- Spread top with onion mixture.
- Sprinkle with salt.
- Place dough in oven, reduce oven temp to 400 °F.
- Bake 35 min. or until crust is browned.
- Remove from pan, let cool slightly.
- Cut into 25 pieces.
- Serve on plates warm or at room temp with ranch dressing, hot sauce and parmesan cheese.
This article uses material from the "Sage Focaccia with Pepper, Onion and Pancetta Topping" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
