Pepperoni Focaccia Recipes

PEPPERONI FOCACCIA BREAD

Steps:

• Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick)., Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.

UPSIDE-DOWN PEPPERONI AND CHEESE FOCACCIA

Steps:

• Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 3 tablespoons of the olive oil in a liquid measuring cup. Turn the mixer to low and add the warm-water mixture to the dry ingredients, mixing until a loose ball forms, 1 to 2 minutes. (Alternately, do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the warm water and oil and stir with a wooden spoon.)
• Increase the speed to medium-high and knead the dough until smooth and slightly tacky but not sticky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, about 5 minutes.)
• Pour 2 tablespoons of the olive oil into a large bowl, using your hands to coat the inside completely. Pour the remaining 1/3 cup plus 1 tablespoon olive oil into an 11-by-17-inch rimmed baking sheet, tilting and swirling to coat it with oil. Cover the bottom of the oiled pan with a single layer of the pepperoni, then crush and sprinkle the dried oregano evenly over the pepperoni. Using oiled hands, divide the dough in half, placing half into the oiled bowl, turning once to coat. Place the other half into the prepared pan, spreading gently with your hands. (Dough will not completely cover the pepperoni at the point; you will stretch it further later.) Dip a pastry brush in the oil on the baking sheet and brush oil over surface of dough. Cover both the baking sheet and bowl of dough loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet and the dough in the bowl doubles in volume, 1 to 1 1/2 hours.
• Remove plastic wrap from the baking sheet and bowl. Gently using your hands, press and stretch the dough to completely cover the bottom of the pan evenly, doing your best to keep the pepperoni in a single layer. Sprinkle mozzarella in an even layer over the dough. Using oiled hands, remove the dough from the bowl and stretch and gently press into an even layer over top of the mozzarella. Pour any remaining oil from the bowl over top of the dough and use a pastry brush to brush evenly over the surface. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume and extremely puffy, 1 to 1 1/2 hours.
• Meanwhile, position a rack in the middle of the oven and preheat to 500 degrees F.
• Bake until the top is deep golden brown, bread has pulled away from sides of baking sheet and oil is sizzling around the edges, 15 to 20 minutes. Remove from the oven. Let cool for a few minutes before inverting onto a cutting board. Cut into squares with a pizza cutter and serve with warm marinara sauce for dipping.

GRILLED MARGHERITA® PEPPERONI ON FOCACCIA WITH SUN-DRIED TOMATO OLIO

Steps:

• For the sun-dried tomato olio: Combine the sun-dried tomato pesto, mayonnaise, and olive oil in a small bowl. Stir until well blended.
• In medium saucepan, fry Margherita® Pepperoni over low heat for 1 to 2 minutes on each side, or until edges begin to curl.
• Toast or grill sliced focaccia until crispy.
• Layer pepperoni and cheese on the bottom slices of focaccia bread, distributing evenly among the 4 sandwiches. For melted cheese, place built sandwich bottoms on baking sheet. Bake at 225 degrees for 3 to 5 minutes or until cheese melts.
• Remove sandwich bottoms from heat. Add sun-dried tomato olio, top with baby arugula, close with top half of bread.

FOCACCIA PIZZA RECIPE

Steps:

• Gather the focaccia dough ingredients.
• In a stand mixer fitted with the paddle attachment, mix together the warm water, honey, and yeast until combined; let stand for 5 minutes. Alternatively, use a large bowl and mix by hand.
• Add 2 1/4 cups of the flour, salt and 2 tablespoons of olive oil-mix to create a shaggy dough, scraping down the bowl occasionally.
• Switch to the dough hook; add enough of the remaining 1/2 cup flour to make a sticky dough, mixing on medium speed for 3 to 4 minutes, or knead with hands on a lightly floured surface. The dough should be sticky, so try to avoid adding too much flour.
• Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, covered, and let it rise until doubled in size, about 1 hour.
• Add the remaining 3 tablespoons of olive oil to a rimmed 10 x 15-inch, or 9 x 13-inch sheet pan.
• Place the dough in the pan and let it rest for 15 minutes-this will relax the dough, making it easier to stretch and form to the pan.
• Gently stretch the dough to fit in the pan. Cover it loosely and let it rise for 20 minutes longer. Meanwhile, position a rack in the center of the oven and heat to 450 F. Bake the Pizza
• Gather the toppings and the risen dough.
• Dimple the dough all over with fingertips, transfer to the oven and bake for 10 minutes.
• Remove the par-baked focaccia from the oven. Evenly spread the focaccia with pizza sauce to taste. Top evenly with sliced mozzarella cheese, freshly ground black pepper, and crushed red pepper flakes, if using.
• Return the focaccia to the oven and bake until the cheese melts and the crust is golden brown, 10 to 15 minutes longer.
• Remove the pizza to a rack. Drizzle with 2 teaspoons of olive oil.
• Sprinkle with the Parmesan cheese and scatter the fresh basil evenly over the pizza. Slice and serve immediately.

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.