Honey Garlic Focaccia with Rosemary and Roasted Peppers

Honey Garlic Focaccia with Rosemary and Roasted Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 2-½

    3 cups all-purpose flour

  • 1

    package fast rising yeast

  • 1

    tsp salt

  • ¾

    cup water

  • ¼

    cup PLUS 1 tablespoon honey

  • 1

    Tbs olive oil

  • 1

    Tbs finely chopped fresh garlic

  • Cornmeal

  • 6

    Tbs chopped roasted red bell pepper, drained

  • 2

    tsp chopped fresh rosemary


In large bowl, combine 2 cups flour, undissolved yeast and salt. Heat water, 1/4 cup honey and oil until very warm (120° to 130°F); stir into dry ingredients. Stir in garlic and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each to 4 x 5-inch oval. Sprinkle 2 large baking sheets with cornmeal. Place dough pieces on sheets. Sprinkle each piece with 1 tablespoon roasted pepper and 1/4 teaspoon rosemary. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400 °F for 12 to 15 minutes or until done. Warm remaining 1 tablespoon honey; drizzle on top of focaccias. Remove from sheets; cool on wire rack. Bread Machine Variation (all-size machines): Measure 2-2/3 cups flour, yeast, salt, water, 1/4 cup honey, oil and garlic into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Roll out dough and proceed as directed.


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