Mediterranean Roasted Red Pepper & Feta Focaccia

Mediterranean Roasted Red Pepper & Feta Focaccia ingredients

• 1.5 cups warm water (105-115°F / 40-46°C)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups bread flour
• 2 tsp fine sea salt
• 0.5 cup extra virgin olive oil
• 1 cup roasted red peppers (jarred), drained and sliced
• 0.5 cup Kalamata olives, pitted and halved
• 0.75 cup feta cheese, crumbled
• 1 tbsp fresh oregano leaves
• 0.25 tsp black pepper

How to make Mediterranean Roasted Red Pepper & Feta Focaccia

1. In a large bowl, combine 1.5 cups of warm water (105-115°F / 40-46°C) with 2.25 teaspoons of active dry yeast and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups of bread flour and 2 teaspoons of fine sea salt to the yeast mixture. Stir with a sturdy spoon or spatula until a shaggy, wet dough forms and no dry streaks of flour remain; do not overmix at this stage.
3. Drizzle 2 tablespoons of extra virgin olive oil over the dough, cover the bowl with plastic wrap or a clean kitchen towel, and let it rest for 20 minutes at room temperature.
4. Perform the first 'stretch and fold': lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process 3 more times, for a total of 4 stretches and folds.
5. Cover the bowl again and let the dough rest for another 20 minutes. Repeat the stretch and fold process two more times, with 20-minute rests in between each set. This develops gluten without extensive kneading.
6. After the third set of stretch and folds, cover the bowl tightly and refrigerate for at least 1 hour, or up to 24 hours for enhanced flavor development. If not refrigerating, let it proof at room temperature for 1-1.5 hours until doubled.
7. When ready to bake, generously grease a 9x13-inch baking pan with 1/4 cup of extra virgin olive oil, ensuring the sides are also coated. Gently transfer the dough into the prepared pan.
8. Using oiled hands, gently dimple the dough all over with your fingertips, pressing down to create characteristic indentations without deflating the dough completely. Drizzle generously with another 2 tablespoons of extra virgin olive oil.
9. Evenly scatter 1 cup of sliced roasted red peppers, 1/2 cup of halved Kalamata olives, and 3/4 cup of crumbled feta cheese over the dimpled dough. Sprinkle with 1 tablespoon of fresh oregano leaves and 1/4 teaspoon of black pepper.
10. Cover the pan loosely with plastic wrap or a clean towel and let it proof in a warm spot for 30-45 minutes, until noticeably puffy.
11. Preheat your oven to 425°F (220°C) during the last 15 minutes of the second proofing time. Ensure the oven is fully preheated.
12. Bake the focaccia for 25-30 minutes, or until the top is golden brown and the cheese is lightly browned and bubbly. An internal temperature of 200-210°F (93-99°C) indicates doneness.
13. Once baked, carefully remove the focaccia from the pan and transfer it to a wire rack to cool for at least 15-20 minutes before slicing. This allows the internal structure to set. Serve warm or at room temperature.

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