Olive and Pepper Foccacia

Black olives and coloured bell peppers give this Italian bread both colour and taste. This is a Sanjeev Kapoor exclusive recipe.

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Olive and Pepper Foccacia
Main Ingredients Black olives, Red bell pepper
Cuisine Italian
Course Breads
Prep Time 41-50 minutes
Cook time 51-60 minutes
Serve 1
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Olive and Pepper Foccacia

  • 6-8 Black olives
  • 1/2 medium Red bell pepper
  • 1/2 medium Red bell pepper
  • Olive oil ½ cup + to grease
  • 1 1/2 tablespoons Fresh yeast
  • 1 teaspoon Sugar
  • 2½ cups + for dusting Refined flour (maida)
  • 1/2 cup Semolina (rawa/suji)
  • 1 teaspoon Salt
  • a few Fresh rosemary sprigs
  • 1 teaspoon Sea salt
  • 1/2 teaspoon Crushed black peppercorns

Method

  1. Preheat oven at 180ºC. Grease a baking tray with a little olive oil.
  2. Put yeast in a bowl, add one fourth cup warm water and half teaspoon sugar and mix well and let it froth.
  3. Sift refined flour into a bowl. Add semolina and salt and mix well. Make a well in the centre and add the yeast mixture and mix well. Add two tablespoons olive oil to one and half cups warm water and add to the flour and kneadinto soft dough. Dust the worktop with some flour, take the dough out on the worktop and knead well.
  4. Dust a bowl with some refined flour. Place the dough, cover with a moist muslin cloth and set aside in a warm place for twenty to twenty five minutes.
  5. Dust the worktop with flour, and knock back the dough.
  6. Grease a baking tin with olive oil, place the dough inside the tin and spread it using your fingers.
  7. Cover the dough with a damp muslin cloth and set aside for another ten minutes.
  8. For the topping, cut red and yellow peppers into thick strips. Slice the black olives.
  9. Make finger incisions on the surface of the bread and generously drizzle three tablespoons olive oil, top with the red and yellow peppers, olives and fresh rosemary sprigs. Sprinkle sea salt and crushed black peppercorns.
  10. Drizzle the remaining olive oil on top and bake in the preheated oven for fifteen to twenty minutes.
  11. Remove the focaccia from the mould, slice and serve at room temperature.

Nutrition Info

Calories 2260
Carbohydrates 285.4
Protein 45.2
Fat 104.3
Other Fiber Niacin- 8.4mg