Roasted Pepper, Chili, Cherry Tomato and Mozzarella Focaccia
This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!
hot chili peppers
green or red, stem and seeds removed, sliced into 1/8-inch strips
roasted red bell peppers
cut into strips
cut into 1/2-inch cubes
olive oil, extra-virgin
Preheat the oven to 400℉ (200℃).
To roast the chilis:
Put the chili strips on a large baking sheet and drizzle over 2 tablespoons olive oil.
Sprinkle a pinch of salt and toss until the chilis are well coated.
Roast the chiles until slightly wilted, about 5 minutes. Set aside and let cool.
To make the focaccia:
Increase the oven temperature to 450℉ (230℃).
Once the dough is ready in the cake pan.
Push the mozzarella cubes and cherry tomatoes into the focaccia dough while simultaneously pushing outward to push the dough toward the edge of the pan, placing the cubes evenly over the surface and pressing them so deeply they are almost flush with its surface.
Place the roasted both chili and bell peppers randomly over the dough, with your palm and fingers gently push peppers down.
Brush the surface with olive oil, and sprinkler the thyme leaves and sea salt over the top.
Let the focaccia sit until it has risen and puffed around the toppings, 20 to 30 minutes.
Place the focaccia on the center rack of the oven and bake until crisp and golden-brown, 30 to 35 minutes.
The focaccia should have risen over the top of the pan, and the cheese will be crisp and browned.
Remove the pan from the oven, let cool in the pan for about 10 minutes and remove the focaccia from the pan to a wire rack with a fork.
Brush the surface of the focaccia once more with olive oil if needed.
Set the focaccia aside to cool slightly.
Cut the focaccia into squares, and serve.
It can be frozen well in a zipper bag.