Ever heard of pickle in Bread?? Excited to share my today’s recipe post about Peperoncini Focaccia Bread using Mezzetta Peperoncini.
It’s official monsoon season in Arizona (falls within Summertime!) but rarely we get rain here. Average total yearly rainfall goes in the range of 4 to 5 inches here which is very low compared to another area which gets similar rain in just one day. I love rainy days and miss it a lot being in Arizona.
Though there are fewer occurrences of rainy days, I always look forward to the same and never miss a chance to celebrate it with flavorful food. Step outside after dry spell and you will hit my sweet, refreshing and powerfully evocative smell of fresh rain. I consider that as the world’s best scent ever made by our own mother nature. Baking bread in rainy days makes the perfect combination of nature’s wonderful smell and aroma coming straight from Oven.
Nothing attracts me other than the aroma of freshly baked bread. I love bread. It is always fun to bake at home and enjoy them with the family and friends.
I prefer to bake bread rather than buying from stores. I always love just about any bread that is served warm and fresh right out of the oven in the rainy season. But there is something good about warm, comforting and scrumptious Focaccia bread. Especially this recipe.
Because it has me all-time favorite Mezzetta Peperoncini. Thank you Mezzetta and Linqia for giving me an opportunity to create this wonderful recipe.
Wondering What is Peperoncini???
Peperoncini are the type of mild, yellow-green chili pepper. This Peperoncini is familiar with pickled peppers and it is preserved in vinegar. I love Mezzettas Peperoncini. These are Grown on sun-drenched Mediterranean farms, their golden color and mildly piquant, fruity flavor echo the spirit their native land, creating eating experiences that awaken the senses. Mezzetta uses the Freshest Ingredients and use time-tested techniques for brining, pickling, and marinating to ensure perfection in every bite.
Its summer vacation time for my 9-year-old Son and last couple of days left before school begins. As my Son requested, I planned Sleepover at my place and invited his six friends. Earlier I had planned to order outside food but it turned out to make something hot and spicy at home as it was raining today. Baking is the first thing came to my mind and looked over at counter-top – sited Mezzetta Peperoncini.
What a perfect time – Rain, Group of hungry 🙂 Kids and baking using Mezaetta Peperoncini. Immediately got an idea to make my Son’s favorite Peperoncini Focaccia.
It’s aromatic and fulfilling, goes well with a mixture of Extra Virgin Olive Oil and Balsamic vinegar sprinkled with Italian herbs. On top of that, This Recipe Will Help You To Get To The Bottom Of The Jar. So there is no sense of waste or forgotten jars of peppers sitting in your fridge for months.
We all enjoyed Peperoncini Focaccia a lot, specially my Son’s friend. You can see in the video how Focaccia got finished in no time. 🙂
Focaccia bread is one of the most popular Italian bread and is very easy to make. The trick to make focaccia is to ensure you create lots of dimples with your fingertips into the dough and drizzle enough olive oil into those dimples.
This Peperoncini Focaccia Bread is surprisingly simple but makes rich, flavorful and crispy from outside and soft from inside. Mezzetta Peperoncini Brightened Every Bite Of This Focaccia Bread. This recipe is perfect as an appetizer, on the go, for school lunch box and after school snacks too.
Peperoncini is the mildly spicy, tangy and fruity flavor. My family especially son love Mezzetta Peperoncini in so many dishes like sandwiches, wraps, burgers, pizza and with our regular Indian meal too like Roti-sabzi and Dal-chawal. Transfer Your Everyday Recipes To Crave-Worthy With Mezzetta Peperoncini. I always keep a jar of Mezzetta Peperoncini in my pantry. Mezzetta Peperoncini is very versatile and it enhances the taste of many dishes.
How to make Peperoncini Focaccia Bread?
1. Drain all the water fromPeperoncini. Finely Chop Peperoncini and Keep it aside. You may use Pre-Sliced Mazzetta Peperoncini too.
2. In a mixing bowl, add water, yeast, and sugar. Allow it to sit for a few minutes to activate the yeast.
3. Add flour, salt, oil, and Chopped Peperoncini. Knead the dough until it is smooth and elastic, about 10 minutes.
4. Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil. Cover it and let it rise in a warm place for an hour or until double in size.
5. Coat the 10 0r 12 inch Cast iron pan with good amount of olive oil. Turn the dough out onto the oiled pan.
6. Stretch the dough out to a round shape. If you don’t have Cast iron pan, you may use cookie pan sheet or muffin pan too.
7. Make a bunch of dimples in the dough, drizzle some olive oil. Scatter the bell peppers, Peperoncini and rosemary. Cover the pan and allow the dough to rest for 45 minutes.
8. Bake the Peperoncini Focaccia Bread in your preheated oven @400 degree F. for about 25 to 30 minutes on the bottom rack or until golden brown in color. Look how beautiful it looks after baking. :). (If you are making them in a muffin tray, bake them for 20 minutes or until golden brown in color).
Made Mezzetta Peperoncini Focaccia in Muffin tray too. 🙂
9. Allow it to cool little bit and cut it. Serve it with soup, balsamic vinegar or as is.
10. Peperoncini Focaccia is ready.
Peperoncini Focaccia Bread
- 4 cups All purpose flour / maida
- 1 and 1/2 cup Warm water
- 3 tsp Active dry yeast
- 2 tbsp Sugar
- Salt to taste (Add less, because Mezzeta Peperoncini contains Salt)
- 6 tbsp Extra virgin Olive oil
- 16 oz. Mezzetta Peperoncini jar
- 3 tbsp Chopped Red bell pepper
- 1 tbsp Rosemary
- Some more extra virgin olive oil for drizzle and for greasing the pan
- Drain all the water from Mezzetta Peperoncini. Finely Chop Peperoncini and Keep it aside.
- In a mixing bowl, add water, yeast and sugar. Allow it to sit for a few minutes to activate the yeast.
- Add flour, salt, oil and Chopped Peperoncini. Knead the dough until it is smooth and elastic, about 10 minutes.
- Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil. Cover it and let it rise in a warm place for an hour or until double in size.
- Coat the Cast iron pan with good amount of olive oil. Turn the dough out onto the oiled pan.
- Stretch the dough out to a round shape. If you don't have Cast iron pan, you may use cookie pan sheet too.
- Make a bunch of dimples in the dough, drizzle some olive oil. Scatter the bell peppers, Peperoncini and rosemary. Cover the pan and allow the dough to rest for 45 minutes.
- Bake the Peperoncini Focaccia Bread in your preheated oven @400 degree F. for about 25 to 30 minutes on the bottom rack or until golden brown in color.
- Allow it to cool and cut it. Serve it with soup, balsamic vinegar or as is.
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