Description
This fluffy focaccia recipe features crispy, oil-rich edges and a soft, airy interior, enhanced with a beautiful roasted red pepper swirl for incredible flavor and vibrant color. It provides a stunning centerpiece for dipping or serving with soup.
Ingredients
Scale
- 500 g strong bread flour (about 4 cups)
- 7 g instant yeast (2.25 teaspoons)
- 400 ml lukewarm water (1.75 cups)
- 45 ml olive oil (3 tablespoons) for dough
- 2 large red bell peppers (about 400g)
- 3 cloves garlic
- 60 ml olive oil (0.25 cup) for swirl
- 10 ml smoked paprika (2 teaspoons)
- 15 ml fresh lemon juice (1 tablespoon)
- 15 g fine sea salt (for dough and swirl)
- 2 ml black pepper (0.5 teaspoon)
- 5 g flaky sea salt (for topping)
- 10 g fresh parsley or basil (0.25 cup) for garnish
- Extra olive oil for pan and drizzle
Instructions
- Prepare Roasted Pepper Swirl Base: Preheat the oven to 200°C (400°F). Place two large red bell peppers and three unpeeled garlic cloves on a baking sheet. Roast for 20-25 minutes until the peppers are soft and slightly charred and the garlic cloves are tender. Once cool, peel the peppers, discard stems and seeds, and peel the garlic.
- Blend Swirl Mixture: Add the peeled peppers and garlic to a food processor. Add 60 ml olive oil, 10 ml smoked paprika, 15 ml fresh lemon juice, 5 ml fine sea salt, and 2 ml black pepper. Process until completely smooth and a vibrant red paste forms. Set aside.
- Mix the Dough: In a large bowl, whisk together the 500g bread flour, 7g instant yeast, and 10g fine sea salt. Add the 400ml lukewarm water and 45ml olive oil to the dry mixture. Mix thoroughly until a shaggy, cohesive dough forms and all dry flour pockets are gone.
- Knead or Stretch and Fold: Turn the shaggy dough out onto a lightly oiled surface. Knead for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test. Alternatively, perform 4-5 sets of stretch and folds in an oiled bowl over 1.5 hours, resting 15 minutes between each set.
- First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled large bowl, turning to coat all sides. Cover the bowl and allow the dough to rise in a warm spot for 1-2 hours, or until it has doubled in size and feels light and airy.
- Pan Prep and Dimpling: Generously oil a 23×33 cm (9×13 inch) baking pan. Gently transfer the risen dough into the prepared pan, stretching it slightly to fit. Use oiled fingertips to gently dimple the entire surface of the dough, pushing almost to the bottom of the pan.
- Add Swirl and Second Rise: Spoon dollops of the roasted red pepper mixture over the dimpled dough. Gently swirl the red mixture into the dough using a skewer or butter knife. Cover loosely again and allow the dough to rise for another 30-45 minutes until visibly puffy.
- Bake and Finish: Preheat the oven to 220°C (425°F) while the focaccia proofs. Drizzle the top with extra olive oil and sprinkle generously with flaky sea salt. Bake for 20-25 minutes, or until the top is golden brown, the edges are slightly crispy, and the bread is cooked through.
- Cool and Garnish: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack. Slice into squares and garnish with freshly chopped parsley or basil and a final sprinkle of flaky sea salt before serving.
Notes
Use fresh instant yeast for best results, avoiding active dry yeast. Ensure water temperature is lukewarm (95-105°F) to activate yeast without killing it; too cold water will slow down the process considerably. If the dough resists stretching during dimpling, rest for 10-15 minutes to relax the gluten.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 210 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 7.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg