Focaccia with Paprika and Rosemary

Focaccia is a low, crispy, and very popular bread in Italy, which can be enriched with numerous additions. The most basic ones are olive oil, coarse sea salt, and fresh herbs, but we decided to go with a combination of paprika, olive oil, rosemary, and parmesan. The result is an exceptionally tasty bread that is perfect as a standalone snack or as an accompaniment to meat and cheese platters and marinated vegetables.

Details

  • Preparation Time: 100 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 500 g Wheat flour, white, multi-purpose

  • 0.5 piece Yeast, dry

  • 1 teaspoon Sugar, white

  • 300 ml Water

  • 1.5 teaspoons Salt, table

  • 2 spoons Oil, olive

  • 1 piece Bell pepper, red, fresh

  • 2 twigs Rosemary, fresh

  • 1 handful Cheese, Parmesan, grated

  • 4 spoon Oil, olive

Steps

  1. Mix the yeast with water, sugar, and a tablespoon of flour, taken from the total amount. Let it stand in a warm place for 10 minutes to allow the yeast to rise.

  2. In a large bowl, add the flour and make a well in the center. Sprinkle salt around the well, then pour the yeast mixture and olive oil into the well. Mix the ingredients with your fingers or a spoon until they come together to form a rough dough. Transfer the dough to a lightly floured work surface and knead until it becomes smooth, supple, and elastic, and no longer sticks to your hands. Add a little more water or flour if needed. Shape the kneaded dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth, and let it rest in a warm place for 40 minutes.

  3. While the dough is rising, prepare the other ingredients. Wash the paprika, remove the stems and seeds, and cut it into pieces. Strip the rosemary leaves from the stems and finely chop them. Pour olive oil into a small container.

  4. Take a low baking dish and sprinkle it with breadcrumbs, semolina, or semolina. Roll out the risen dough into a large oval (approximately 35 x 23 cm) and place it on the prepared baking dish. Use your fingers, dipped in olive oil, to make indentations on the surface and press the paprika pieces into them. Sprinkle everything with the chopped rosemary and let the focaccia rise uncovered for 30 minutes.

  5. Bake the focaccia in an oven preheated to 220 degrees Celsius for 20 minutes. Before baking, brush the top with a mixture of olive oil and parmesan. Cut the still warm or cooled focaccia into pieces, serve on a plate or platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 348.09 kcal
  • Fat: 8.96 g
    • Saturated Fat: 1.36 g
  • Carbohydrates: 54.19 g
    • Sugars: 0.95 g
  • Protein: 8.83 g
  • Fiber: 2.44 g

Advice

Instead of fresh paprika, you can use cherry tomatoes.