Honey Garlic Focaccia with Rosemary and Roasted Peppers

Honey Garlic Focaccia with Rosemary and Roasted Peppers

YIELD: Makes 6 focaccia


2 1/2 to 3 cups - all-purpose flour

1 package - fast-rising yeast

1 tsp. - salt

3/4 cup - water

1/4 cup + 1 T - honey

1 T - olive oil

1 T - fresh garlic, finely chopped

6 T - chopped roasted red bell pepper, drained

2 tsp. - fresh rosemary, chopped



In large bowl, combine 2 cups flour, undissolved yeast and salt.

Heat water, 1/4 cup honey and oil until very warm (120° to 130°F); stir into dry ingredients. Stir in garlic and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Divide dough into 6 equal pieces. Roll each to 4 x 5-inch oval.

Sprinkle 2 large baking sheets with cornmeal. Place dough pieces on sheets. Sprinkle each piece with 1 T roasted pepper and 1/4 tsp. rosemary. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400°F for 12 to 15 minutes or until done.

Warm remaining 1 T honey; drizzle on top of focaccias. Remove from sheets; cool on wire rack.

Bread Machine Variation (all-size machines): Measure 2 2/3 cups flour, yeast, salt, water, 1/4 cup honey, oil and garlic into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Roll out dough and proceed as directed.