Главная » Рецепты » Semolina Focaccia With Bell Peppers, Sun Dried Tomatoes, An

Рецепт Semolina Focaccia With Bell Peppers, Sun Dried Tomatoes, An

Name: Semolina Focaccia With Bell Peppers, Sun Dried Tomatoes, An
Ingredients: a (1/4-oz) package (2 1/2 tsp.) active dry yeast; 1/2 tsp sugar; 1 c. lukewarm water; 3 1/2 c. semolina flour (durum wheat flour, available at specialtyfoods shops); 1 tsp table salt; a (4-oz) jar sun-dry tomatoes packed in oil, liquid removed, reserving1/4 c. of the oil, and the tomatoes minced; 4 x garlic cloves; 1/4 c. extra virgin olive oil; 3 lrg red bell peppers sliced thin; 1 tsp coarse salt or possibly to taste; dry warm red pepper flakes for sprinkling the focaccia if you like

от Global Cookbook

Add a photo

click to rate

0 голосов | 762 визита

0 отзывов | 0 комментариев

Порций: 1

Ингредиенты

Â Â a (1/4-oz) package (2 1/2 tsp.) active dry yeast
1/2 tsp sugar
1 c. lukewarm water
3Â 1/2 c. semolina flour (durum wheat flour, available at specialtyfoods shops)
1 tsp table salt
Â Â a (4-oz) jar sun-dry tomatoes packed in oil, liquid removed, reserving1/4 c. of the oil, and the tomatoes minced
4 x garlic cloves
1/4 c. extra virgin olive oil
3 lrg red bell peppers sliced thin
1 tsp coarse salt or possibly to taste
Â Â dry warm red pepper flakes for sprinkling the focaccia if you like

Инструкции

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 min, or possibly till the mix is foamy, add in the flour, the table salt, and the sun-dry tomatoes with 1
Tbsp. of the reserved tomato oil, and combine the dough well. With the dough hook knead the dough for 2 min, or possibly till it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a hot place for 1 1/2 hrs, or possibly till it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough proportionately into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a hot place for 1 hour, or possibly till it is almost double in bulk.
While the dough is rising, in a saucepan cook the garlic in the extra virgin olive oil over moderately low heat for 20 min, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine. In a bowl stir together the garlic, the bell peppers, the remaining 3 Tbsp. reserved tomato oil, and pepper to taste, sprinkle the mix proportionately over
the dough, and sprinkle it with the coarse salt. Bake the focaccia in the
bottom third of a preheated 400F. oven for 30 to 35 min, or possibly till it is golden, sprinkle it with the red pepper flakes, and let it cold in the pan on a rack. Serve the focaccia hot or possibly at room temperature.