Roasted Tri-Color Bell Pepper & Halloumi Focaccia

Roasted Tri-Color Bell Pepper & Halloumi Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 2 tsp kosher salt
• 0.5 cup extra virgin olive oil
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 8 oz halloumi cheese
• 1 tsp dried oregano
• 0.5 tsp red pepper flakes
• 0.5 tsp flaky sea salt

How to make Roasted Tri-Color Bell Pepper & Halloumi Focaccia

1. In a large bowl or stand mixer, combine 1.5 cups warm water, 2.25 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Allow to sit for 5-10 minutes until a foamy layer appears on the surface, confirming yeast activity.
2. Add 3.5 cups all-purpose flour, 2 teaspoons kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix thoroughly with a spoon or a dough hook on low speed until the ingredients are well combined and a shaggy dough forms, then knead for 5-7 minutes until the dough is smooth and elastic.
3. Lightly oil a clean large bowl with a tablespoon of olive oil, transfer the dough to it, and turn to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm spot for 1.5-2 hours, or until it has doubled in size.
4. While the dough proofs, preheat your oven to 425°F (220°C). Place the whole red, yellow, and orange bell peppers on a baking sheet. Roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from oven, place peppers in a bowl, cover with plastic wrap, and let steam for 10-15 minutes to loosen skins.
5. Once cooled, peel the skin from the roasted peppers, remove the seeds and stems, and slice the flesh into thin strips. Set aside. Reduce oven temperature to 400°F (200°C).
6. Drizzle a 9x13-inch baking pan generously with 2 tablespoons of extra virgin olive oil, coating the bottom and sides thoroughly. Gently transfer the risen focaccia dough to the prepared pan.
7. Using oiled hands, gently press and stretch the dough to fill the pan. If the dough resists, let it rest for 5-10 minutes before continuing. Cover the pan with plastic wrap and let it proof for a second time for 30-45 minutes, until visibly puffy.
8. Once the dough is puffed, drizzle with 2 tablespoons of olive oil. Use your fingertips to create deep dimples across the entire surface of the dough. Scatter the roasted bell pepper strips and the 8 oz crumbled or diced halloumi cheese over the dimpled dough.
9. Sprinkle the focaccia with 1 teaspoon dried oregano, 0.5 teaspoon red pepper flakes (if desired for a slight kick), and 0.5 teaspoon flaky sea salt.
10. Bake for 28-32 minutes, or until the focaccia is beautifully golden brown on top and the halloumi is lightly browned and softened.
11. Remove the focaccia from the oven and transfer it to a wire rack to cool for at least 20 minutes before slicing and serving. This resting time helps the bread set and improves its texture.

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