Semolina Focaccia With Bell Peppers Sun Dried Tomatoes And Garlic Confit Recipes

BREAD MACHINE FOCACCIA WITH SUN-DRIED TOMATO

Steps:

• Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer.
• Set to Dough cycle, and start the machine.
• Dough will be 1/2 pound.
• When the bread machine has finished the Dough cycle, take the dough out.
• Knead for 1 minute by hand.
• Place in an oiled bowl, and turn a few times to coat the surface of the dough.
• Cover with a damp cloth, and let rise for 15 minutes in a warm place.
• Dust a 10 x 15 inch baking tray with cornmeal.
• Roll out dough to fit the pan.
• Make indentations in the dough with your finger tips.
• Brush top surface with oil, and cover with a damp cloth.
• Allow to rise for 30 minutes.
• Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
• Bake at 400 degree F for 15 minutes, or until nicely browned.
• Cool slightly, and cut into squares for serving.

ITALIAN HERB & SUN-DRIED TOMATO FOCACCIA

Steps:

• 1. Lightly grease bottom and sides of a 9 x13 baking pan with 1 - 2 tablespoons of olive oil. In a large bowl combine all ingredients except cheese and sun-dried tomatoes, and beat at high speed with an electric mixer or wooden spoon for 60 seconds, batter will be sticky. Scoop batter into the prepared pan and spread evenly, cover with plastic wrap, let rise at room temperature for 1 hour or until it becomes puffy. The last 10-15 minutes that the dough is rising, preheat oven to 375°. Gently poke the dough all over with your fingers, but do not poke through the dough, just create small "dimples". Drizzle dough lightly with olive oil, and sprinkle with shredded Parmesan cheese, additional dried herbs of your choice, and sun-dried tomatoes, if desired. Bake the bread until it's golden brown, 35 to 40 minutes. Remove from oven, wait 5 minutes, then take Focaccia out of the pan and place onto a rack. Slice and serve warm or at room temperature. *Note: You could add a variety of toppings such as; sliced olives, crushed red pepper, shredded mozzarella cheese, sliced roma tomatoes, caramelized onions, fresh garlic etc.

SEMOLINA FOCACCIA WITH BELL PEPPERS, SUN-DRIED TOMATOES, AND GARLIC CONFIT

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 the sun-dried tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. 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 jell-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.
• While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for 20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine. In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil, and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 30 to 35 minutes, or until it is golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack. Serve the focaccia warm or at room temperature.