Fontina and Red Pepper-Stuffed Garlic Focaccia

Yield: 14 servings (serving size: 1 wedge)

Ingredients

• 1  package dry yeast (about 2 1/4 teaspoons)
• 1  cup  warm water (100° to 110°)
• 3 1/4  cups  bread flour, divided
• 1  whole garlic head
• 1 1/2  tablespoons  extravirgin olive oil, divided
• 1 1/4  teaspoons  salt, divided
• Cooking spray
• 1  teaspoon  cornmeal
• 1/4  cup  chopped fresh basil
• 3/4  cup  chopped bottled roasted red bell peppers
• 1/2  cup  (2 ounces) shredded fontina cheese

Preparation

Dissolve yeast in water in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well to combine. Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly).

Preheat oven to 350°.

Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes.

Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth. Stir into sponge.

Add 2 cups flour to the sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10-inch round.

Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round; pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.

Preheat oven to 400°.

Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 1/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Bake at 400° for 30 minutes or until the focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Nutritional Information

Calories:

150 (20% from fat)

Fat:

3.3g (sat 1.1g,mono 1.5g,poly 0.5g)

Protein:

5.3g

Carbohydrate:

24.4g

Fiber:

1g

Cholesterol:

5mg

Iron:

1.6mg

Sodium:

265mg

Calcium:

33mg