Ingredients
Equipment
Method
- In a large mixing bowl, whisk together 3 and 1/2 cups all-purpose flour, 2 and 1/4 teaspoons instant yeast, and 2 teaspoons salt until evenly distributed.
- Pour 1 and 1/3 cups warm water into the dry mixture and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, or use a stand mixer with the dough hook on low speed for 5 to 6 minutes.
- Lightly oil a clean bowl with 1 tablespoon of olive oil, place the dough inside, cover with plastic wrap, and let rise in a warm spot for 60 minutes or until doubled in size.
- Meanwhile, combine remaining 1/2 cup olive oil, minced garlic, chopped rosemary, and coarse sea salt in a small bowl.
- Coat a 13 by 9 inch baking pan with enough olive oil, then turn the risen dough into the pan and gently stretch to fit, dimpling the surface with your fingertips.
- Pour the garlic and rosemary oil over the dough, cover, and let it rise for another 30 minutes while preheating the oven to 425°F.
- In a bowl, mix 2 cups shredded mozzarella, 1 cup ricotta, 1/2 cup grated Parmesan, and 1/2 teaspoon cracked black pepper.
- Spread the cheese mixture evenly over the dimpled dough, leaving a 1/2-inch border around the edges.
- Scatter sliced red bell pepper and red onion over the cheese, pressing gently so they nestle into the cheese layer.
- Bake at 425°F for 20 to 25 minutes, until the crust is golden brown and the cheese is bubbling and lightly browned on top.
- Remove from the oven, scatter torn fresh basil over the hot focaccia, let cool in the pan for 5 minutes, then slice and serve.
Notes
The key to crispy edges and a soft center is using enough olive oil in the pan and dimpling the dough to create rich, flavorful pockets.