Loaded Focaccia Bread

Prep Time:  1 hour   |    Cook Time:  25  minutes   |    Total Time:  1 hour, 25  minutes   |    Servings:  12

Ingredients:

• 1 tablespoon  Baker’s Corner  Granulated Sugar
• 2 cups warm water
• 1 tablespoon  Baker’s Corner  Active Dry Yeast
• 2 tablespoons  Stonemill  Iodized Salt, divided
• 5 tablespoons  Carlini  Extra Virgin Olive Oil, divided
• 5 cups  Baker’s Corner  All Purpose Flour
• 1 tablespoon chopped fresh rosemary
• 2 Roma tomatoes, sliced
• ¼ cup  Tuscan Garden  Spanish Manzanilla Olives, sliced
• ¼ red onion, thinly sliced
• ½ yellow bell pepper, sliced
• ½ cup  Priano  Shredded Parmesan Cheese
• 1 tablespoon chopped fresh basil

Directions:

1. Preheat oven to 400º.
2. In a large bowl, dissolve sugar in water. Sprinkle yeast on top and let stand until it foams up, about 5 minutes. Stir in 1 tablespoon salt, 1 tablespoon oil and flour. Turn dough out onto a floured surface and knead until elastic and smooth. Pour 1 tablespoon oil into large bowl, add dough. Flip dough to coat both sides with oil. Cover with a cloth and let dough double in size, about 30 minutes.
3. Turn dough out and knead 2-3 times. Pour 1 tablespoon oil onto a half sheet pan and coat all sides. Spread dough out to fit pan. Using your finger, push dimples into the dough about ½-inch apart. Drizzle remaining 2 tablespoons oil over the dough and spread evenly. Top with rosemary, tomatoes, olives, onions, bell pepper and cheese. Let dough rise for 20 minutes. Bake for 25 minutes or until golden.
4. Top with basil and serve warm.

TIP: Instead of serving bread warm, cool completely and use for sandwiches.

Recipe Courtesy of Chef Megan, ALDI Test Kitchen