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.
Why??
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?
Direction
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
Ingredients
- 4 cups All purpose flour / maida
- 1 and ½ cup Warm water
- 3 teaspoon Active dry yeast
- 2 tablespoon Sugar
- Salt to taste (Add less, because Mezzeta Peperoncini contains Salt)
- 6 tablespoon Extra virgin Olive oil
- 16 oz. Mezzetta Peperoncini jar
- 3 tablespoon Chopped Red bell pepper
- 1 tablespoon Rosemary
- Some more extra virgin olive oil for drizzle and for greasing the pan
Instructions
- 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.
Video
Notes
Pin It For Later –
Yummy, will deffinately try.
Thanks Dear!!
Let me know how it turned out!
Happy Baking. 🙂
The pictures look sooo inviting! Can’t wait to try it soon!
Thank you!! I’m sure you’ll love it. Do let us know how it goes.
Thanks for stopping by!! 🙂
Wow.. this sounds so fun.. loved the use of peppers here and the bright airy pictures too
Thanks Sushma. Happy to hear that you liked it. 🙂
This focaccia bread looks out of this world. Always a fan of your cooking.
Hi Aish!!
Thanks a lot.
I love flat bread and focaccia, i like the addition of peperoncini and the clicks are so beautiful ?
Thanks Afroz for stoping by. 🙂 Peperoncini Give a nice aroma and taste.
Focaccia looks perfect!! I am a big fan of this pepper and like to is it in dips and one pot pasta and rice… Never thought of making focaccia with it!! Pinning it
Thanks For pinning Soniya. I love this peperoncini too. 🙂
Love Focaccia bread and I am sure the peperoncini adds a new dimension to it. looks great.
Thanks Aanchal. Give this a try. If you are like me, who love pickles, you’ll love this bread. 🙂
Looks beautiful and delicious. I love the addition of peppers!
Thanks Uma! 🙂
Wow this looks so good. Love the use of peppers here.
Thanks Jaya. Yeah, Pepper takes this bread to the next level. 🙂
Beautiful click and amazing recipe. Will try it soon.
Thanks Sujata! Sure, let us know how it turned out for you. 🙂
The pics look so tempting, want to grab it out from the screen, will definitely try your recipe ?
Thanks Soma!! I am sure you’ll like this bread. Process is easy and straight forward. 🙂
The Peperoncini Focaccia Bread looks soft and absolutely delicious.
Thanks Aruna!! 🙂
Hi would love to try this recipe.. Can you give me measurement of instan yeast to ady??
Hi Reema.
Measurement is already given in the recipe. Please elaborate the question if this doesn’t resolve your need.
Should the seeds of the peperoncini be removed? I found it very spicy with the seeds.
Hi Sudha,
Yes you can remove the seeds of Peperoncini pepper.
Looks lovely ! And the idea of baking these in muffin moulds is so cool! Any suggestion of how much yeast to add if it’s the instant active dry yeast…the one that doesn’t need water to activate?
Thanks. I am glad you like this idea. Add the same amount of yeast. 🙂
I made this yesterday, and oh my goodness!!! FABULOUS!!! I used the peperoncini that is already cut and then pulsed them a little in the food processor. I also needed to add quite a bit more flour, maybe I should have pressed the peperoncini to drain it better. But so SO GOOD!! Just the flavor I was hoping for!! Thank you so much for sharing!
Have you tried making pepperocini bread in a dutch oven? Curious if you have. And if so, what adjustments you might have made.
No Kelly, I have never tried making this bread in a dutch oven. I have only baked this in a cookie pan sheet and cast iron pan.