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Morel-Pepper Focaccia

Morel-Pepper Focaccia

  • 3 c. flour
  • 1/2 tsp. salt
  • 1 pkg. active dry yeast
  • 1 c. warm water
  • 2 Tbs. sugar
  • 2 Tbs. olive oil plus some for topping
  • 1/2 tsp. each basil, oregano, garlic powder and salt
  • 1/2 red or green bell pepper, cut in thin strips
  • 1 c. diced fresh morel mushrooms (or frozen sautéed)
  • 1/2 c. grated Asiago or Romano cheese

Mix 1 cup of the flour with the yeast, sugar and salt. Stir in water and oil. Add flour until thick enough to knead. Turn on a floured surface and knead lightly, working in more flour. Return to an oiled bowl, cover and let rise in a warm place for 1 hour or until doubled.

Oil a pizza pan or prepare a pizza stone with cornmeal. Roll the dough into a large circle and place on pan or stone. Brush the top with olive oil, then sprinkle on herbs and salt. Arrange peppers and morels on top.

If using a pizza stone, place in a cold oven, turn to 450F and bake for 15 minutes. If using a pizza pan, preheat the oven first. Sprinkle on cheese and bake another 10-15 minutes until done. Serve hot with a meal or split and use as bread for sandwiches.

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