Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.
Keith learned to make focaccia many years ago when he was training with an Italian chef. I am not sure what kind of Italian secrets he learned in that kitchen, but Keith’s focaccia is second to none. Even when I try to follow his recipe, I cannot seem to coax the same flavors out of this classic Italian bread that he can. It’s all in the kneading, the love, and the olive oil.
Olive oil is the key ingredient to this Hot Pickled Pepper Focaccia. And as that chef taught him years ago, one cannot skimp on ingredients. Carapelli Unfiltered Organic Extra Virgin Olive Oil’s incredible, high quality flavor is the one we chose for this recipe. The distinct, dense and nutty flavor of Carapelli Unfiltered Organic Extra Virgin Olive Oil evokes the Italian heritage and spirit of the Carapelli family: their passion for classic Italian culture, and the artistry of making olive oil.
The story of the Carapelli family is one that resonated with us. Similar to our own story at Superman Cooks, Casa Oleria Carapelli began when Cesira Nuti and Costantino Carapelli fell in love. They built their business on a shared passion for Italian culture, art, and fine cuisine. This is a true recipe for success, if we have ever heard one. No wonder this olive oil is so beautifully balanced.
Keith’s unique and exquisite Hot Pickled Pepper Focaccia is dish bursting with garden fresh flavor and texture, relying a great deal on distinct quality flavors of Carapelli Unfiltered Organic Extra Virgin Olive Oil. Our garden lives on in the unique taste of this focaccia, as Keith used some of his famous pickled peppers to give this recipe an extra kick. One piece is just not enough, (especially warm right out of the oven and dipped in more olive oil). This is a true masterpiece crafted with love. I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
- 1 package active dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 1¾ C warm water (110-115 degrees)
- 2 Tbsp and ½ C Carapelli Unfiltered Olive Oil
- 5 C flour, plus extra for kneading
- 2 Tbsp fresh rosemary, chopped
- For the hot pickled peppers:
- 2 C sliced assorted hot peppers (seeds removed)
- ½ C sugar
- ½ C cider vinegar
- 1 tsp chopped garlic
- ½ C water
- To make the peppers:
- In a large sauce pan, combine vinegar, water, sugar and garlic and heat over medium heat until water starts to bubble.
- Add peppers to mixture and transfer to air tight container and place in refrigerator for at least 15 minutes.
- To make the bread:
- In a large bowl, combine water, sugar and yeast. Mix with fork.
- Allow to rest for at least 10 minutes to activate yeast (it will foam).
- Combine flour and salt and mix into liquid mixture until it forms a dough ball.
- Remove it from bowl and place on floured surface and knead until dough is smooth and and just slightly tacky.
- Add 2 tablespoons Carapelli unfiltered olive oil to a clean bowl and roll dough ball to coat.
- Cover and allow to rest in a warm place until size has doubled. About 1 hour.
- Transfer dough to a 10 x 13 baking pan and stretch to corners using finger tips
- Drain the peppers you prepared. Place in a bowl and add ½ C of the Carapelli unfiltered olive oil in bowl.
- Pour peppers and oil over top of dough making sure to spread peppers evenly while pressing down with your fingers.
- Sprinkle with rosemary.
- Place in pre-heated 425 degree oven and cook for 20 minutes or until golden brown.
- Remove and serve sliced warm with a side of the Carapelli unfiltered olive oil for dipping.
- Sprinkle with coarse salt as desired.