Pickled Pepper Focaccia Bread

Pickled Peppers add just the right amount of "kick" to this classic focaccia bread recipe. Good olive oil and flaky sea salt make it perfect.

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 classic Italian Focaccia bread is second to none. It’s all in the kneading, the love, and the olive oil.

Ingredients:

For the Focaccia:

• ACTIVE DRY YEAST: 1 package
• SUGAR: 1 tablespoon
• KOSHER SALT: 2 teaspoons
• WARM WATER (110-115°): 1 ¾ cups
• Carapelli Unfiltered Olive Oil: 2 tablespoons and 1 cup
• AP FLOUR: 5 cups, plus extra for kneading
• FRESH ROSEMARY: 2 tablespoons, chopped

For the hot pickled peppers:

• ASSORTED HOT PEPPERS: 2 cups, sliced, seeds removed (we like banana peppers)
• SUGAR: ½ cup
• APPLE CIDER VINEGAR: ½ cup
• GARLIC: 1 teaspoon, chopped
• WATER: ½ cup

How to make Pickled Peppers:

1. In a large sauce pan, combine ½ C vinegar, ½ C water, 1 tablespoon sugar and 1 teaspoon chopped garlic. Heat over medium heat until water starts to bubble.
2. Add 2 cups assorted peppers to mixture
3. Transfer to air tight container and place in refrigerator for at least 15 minutes.

How to Make Focaccia Bread:

1. In a large bowl, combine water, sugar and yeast. Mix with fork.
2. Allow to rest for at least 10 minutes to activate yeast (it will foam).
3. Combine flour and salt and mix into liquid mixture until it forms a dough ball.
4. Remove it from bowl and place on floured surface and knead until dough is smooth and and just slightly tacky.
5. Add 2 tablespoons Carapelli unfiltered olive oil to a clean bowl and roll dough ball to coat.
6. Cover and allow to rest in a warm place until size has doubled. About 1 hour.
7. Transfer dough to a 10" x 13" baking pan and stretch to corners using finger tips
8. Drain the peppers you prepared. Place in a bowl and add ½ C of the Carapelli unfiltered olive oil in bowl.
9. Pour peppers and oil over top of dough making sure to spread peppers evenly while pressing down with your fingers.
10. Sprinkle with rosemary.
11. Place in pre-heated 425°oven and cook for 20 minutes or until golden brown.
12. Remove and serve sliced warm with a side of the Carapelli unfiltered olive oil for dipping.
13. Sprinkle with coarse salt as desired.

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.

Serving Suggestions:

• create a dipping platter of olive oil & herbs and a bowl of 15 Minute Tomato Sauce
• make a meal out of focaccia + Quick & Easy Homemade Meatballs
• serve a plate with a family size bowl of Linguine with Clams
• there is no better lunch than focaccia + Cream of Tomato Soup

Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com.

We were selected for this opportunity as a member of CLEVER. The content and opinions expressed here are all our own.

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