- Details
-
Parent Category: Recipes
DOUGH
1 envelope active dry yeast
2 cups warm water
4 3/4 cups bread flour
2 tbs olive oil
1 tbs chopped sage
2 tsp salt
TOPPING
2 tbs olive oil
2 medium onions, thinly sliced
1 red bell pepper, thinly sliced
2 oz sliced pancetta or bacon, chopped
1 tsp kosher or sea salt
DOUGH---In bowl, sprinkle yeast over warm water. Let stand until foamy. Stir to dissolve yeast. To yeast mixture, add 2
1/2 cups flour, oil, sage and salt, stir until smooth. Stir in the remaining flour until dough begins to pull away from the
bowl. Cover the bowl with plastic wrap and a towel. Let dough rise in a warm place until doubled in volume.
TOPPING---In skillet, heat 1 tbs oil. Add onion, pepper and pancetta, cook until veggies are tender. Set aside. Heat oven
to 500 degrees.* Coat a jelly roll pan with cooking spray. Scrape dough into pan, spread to fill pan. Brush dough with
remaining oil. Dip fingers into water, then into dough to make indentations. Spread top with onion mixture. Sprinkle
with salt.
Place dough in oven, reduce oven temp to 400 degrees.* Bake 35 min. or until crust is browned. Remove from pan, let
cool slightly. Cut into 25 pieces. Serve on plates warm or at room temp with Ranch dressing, hot sauce and Parmesan
cheese. MAKES 25 PIECES OF SAGE FOCACCIA WITH PEPPER, ONION, AND PANCETTA TOPPING.*
