Sunday, September 16, 2012

Tomato Onion Pepper Foccacias

I made these breads to break my fast on Tisha B'av quite a while ago and am only getting around to posting now. This recipe is slighty adapted from a recipe from A Passion for Baking. The original calls for tomatoes, olives and onions but I swapped out the olives for peppers, a favorite of mine, especially when roasted. These foccacias are quite easy and fast to throw together and last quite a while. What I couldn't eat at the break fast I took for my flight home. Delicious.

Tomato Onion Pepper Foccacias
adapted from A Passion for Baking

1 1/4 cups warm water
2 tsp instant yeast
4 cups flour
1 tbsp sugar
1 3/4 tsp salt
1/4 cup olive oil

Onion, sliced
Tomato, sliced
Peppers, sliced
Olive oil
Salt and pepper

Grease two nine inch cake pans with olive oil and dust with semolina. Alternatively, line pans with parchment and grease the parchment.
Place all of the dough ingredients into the bowl of our mixer fitted with the dough hook attachment. Knead on the lowest speed for eight minutes. Adjust the texture of the dough, as necessary. Cover the mixer bowl and allow the dough to rise about an hour and a half or until nicely doubled.
Transfer the dough to a lightly floured work surface and gently deflate. Scale the dough into two equal pieces. Press each piece into prepared pans.

Dimple the tops.
Smear tops with olive oil. Spread vegetables on top. Dust with salt and pepper. Cover dough and allow to proof. Meanwhile, preheat the oven to 400 degrees. Bake breads until golden brown and all vegetables are softened. Serve warm or at room temperature.

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