Spicy Sopressata, Pickled Cherry Pepper & Provolone Focaccia

Spicy Sopressata, Pickled Cherry Pepper & Provolone 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
• 1.5 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 2 tbsp extra virgin olive oil
• 0.5 tsp flaky sea salt
• 4 oz thinly sliced spicy sopressata
• 0.5 cup pickled cherry peppers, thinly sliced and drained
• 6 oz provolone cheese, thinly sliced or shredded
• 1 tbsp fresh oregano, chopped (optional)

How to make Spicy Sopressata, Pickled Cherry Pepper & Provolone Focaccia

1. In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1.5 tsp kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix with a sturdy spoon or a stand mixer with a dough hook until a shaggy dough forms and no dry spots remain.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1.5-2 hours, or until doubled in size. The dough should be light and bubbly.
4. Lightly grease a 9x13 inch baking pan with 1 tbsp extra virgin olive oil. Gently pour the risen focaccia dough into the prepared pan, stretching it slightly to fit the corners.
5. Drizzle the dough with the remaining 1 tbsp olive oil and sprinkle with 0.5 tsp flaky sea salt. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes, or until noticeably puffy.
6. Preheat your oven to 425°F (220°C) during the last 15 minutes of the second proof. Once risen, gently dimple the focaccia dough all over with your fingertips.
7. Evenly distribute 4 oz thinly sliced spicy sopressata and 1/2 cup sliced pickled cherry peppers over the dimpled dough. Then, lay or sprinkle 6 oz provolone cheese over the toppings.
8. Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and the cheese is melted and bubbly. The sopressata should be slightly crispy.
9. Remove the focaccia from the oven and let it cool on a wire rack for at least 15 minutes. If desired, sprinkle with 1 tbsp fresh chopped oregano.
10. Slice into squares or strips and serve warm or at room temperature as a hearty snack or light lunch.

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