Forktionary

Bell Pepper Focaccia Recipe

This vibrant Bell Pepper Focaccia recipe, inspired by Cooking Light (August 2006), is a taste of summer sunshine! Crispy, golden-brown crust meets a soft, airy interior bursting with sweet bell peppers and aromatic herbs. Perfect as a side dish, appetizer, or even a light meal, this focaccia is surprisingly easy to make and guaranteed to impress.

Prep Time 65 mins
Cook Time 140 mins
Calories 179.9 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Bell Pepper Focaccia 112

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bell Pepper Focaccia

  • 1 (1/4 ounce) package active dry yeast
  • 1 1/4 cups warm water
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • cooking spray
  • 1 medium red onion, sliced
  • 2 teaspoons fresh oregano, chopped
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bell Pepper Focaccia? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Bell Pepper Focaccia

  1. **Activate Yeast:** In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
  2. **Combine Wet Ingredients:** Stir in olive oil, honey, and 1/2 teaspoon salt. Mix well.
  3. **Add Dry Ingredients:** Gradually add 2 1/2 cups of flour, mixing until a dough forms.
  4. **Knead the Dough:** Turn dough onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes). Add remaining flour, 1 tablespoon at a time, if needed to prevent sticking.
  5. **First Rise:** Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place for 45 minutes, or until doubled in size.
  6. **Shape the Dough:** Punch down the dough and transfer it to a jelly-roll pan (10x15 inches) coated with cooking spray. Press into a 10x8-inch rectangle.
  7. **Second Rise:** Cover and let rise for 30 minutes, or until doubled in size.
  8. **Sauté the Vegetables:** While the dough rises, heat 2 teaspoons olive oil in a large skillet over medium heat. Add sliced onion and bell peppers. Cook for 20 minutes, until tender, stirring occasionally. Season with oregano and 1/4 teaspoon salt.
  9. **Prepare the Focaccia:** Preheat oven to 400°F (200°C). Uncover the dough and make indentations across the surface using your fingers or the handle of a wooden spoon.
  10. **Add the Toppings:** Brush the dough with the remaining 1 teaspoon of olive oil. Spread the sautéed pepper and onion mixture evenly over the dough. Sprinkle with remaining 1/4 teaspoon salt.
  11. **Bake:** Bake for 28-30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

12g

Fat

2g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Lunch Sweets & Sides Side Dishes European Italian Mediterranean Healthy Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Flat Shapes Breads Vegetables American Oven European Dinner Party Finger Food Vegetarian Stove Top Dietary Low Cholesterol Low Saturated Fat Healthy 2 Yeast Free Of Something Low In Something Onions Peppers Brunch Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less