Fontina And Red Pepper-Stuffed Garlic Focaccia

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Roasted garlic is mashed into a paste and added to the dough so that every bite of the savory bread is infused with its flavor. An overnight sponge creates complex flavor in the bread.
== Ingredients ==
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 1/4 cups bread flour, divided
* 1 whole garlic head
* 1 1/2 tablespoons extra virgin olive oil, divided
* 1 1/4 teaspoons salt, divided
* Cooking spray
* 1 teaspoon cornmeal
* 1/4 cup chopped fresh basil
* 3/4 cup bottled roasted red bell peppers
* 1/2 cup (2 ounces) shredded fontina cheese
== Directions ==
# Dissolve yeast in 1 cup warm water in a large bowl, and let stand 5 minutes.
# Lightly spoon flour into dry measuring cups; level with a knife.
# Add 1 cup flour to yeast mixture, stirring well.
# Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly).
# Preheat oven to 350°.
# Remove papery skin from garlic head (do not peel or separate cloves).
# Wrap in foil.
# Bake at 350° for 1 hour; cool 10 minutes.
# Separate cloves; squeeze to extract garlic pulp.
# Discard skins.
# Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth.
# Stir into sponge.
# Add 2 cups flour into sponge; stir until a soft dough forms.
# Turn dough out onto a floured surface.
# Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
# Place dough in a large bowl coated with cooking spray, turning to coat top.
# Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough, If indentation remains, dough has risen enough.)
# Punch dough down.
# Cover and let rest 5 minutes.
# Divide dough in half; roll each half into a 10-inch round.
# Place 1 dough round on a baking sheet sprinkled with cornmeal.
# Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers.
# Sprinkle evenly with cheese.
# Top with other dough round; pinch edges to seal.
# Lightly coat with cooking spray.
# Cover and let rise 45 minutes or until dough is doubled in size.
# Preheat oven to 400°.
# Uncover dough.
# Make indentations in top of dough with a knife.
# Gently brush dough with 1 1/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt.
# Bake at 400° for 30 minutes or until focaccia is brown on bottom and sounds hollow when tapped.
# Remove from pan; cool on a wire rack.
Yield: 14 servings (serving size: 1 wedge)
Category:Italian Recipes
Category:Italian Vegetarian
Category:Italian Main Dishes
Category:Vegetarian Recipes
Category:Vegetarian Main Dish Recipes
Category:Main Dish Recipes
Category:Focaccia Recipes
Category:Bread Recipes
Category:Yeast Recipes
Category:Water Recipes
Category:Flour Recipes
Category:Bread flour Recipes
Category:Garlic Recipes
Category:Olive oil Recipes
Category:Oil Recipes
Category:Salt Recipes
Category:Cooking spray Recipes
Category:Cornmeal Recipes
Category:Basil Recipes
Category:Roasted red pepper Recipes
Category:Red bell pepper Recipes
Category:Bell pepper Recipes
Category:Cheese Recipes
Category:Fontina Recipes
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes