**Savory and cheesy goodness awaits with our upside-down pepperoni and cheese focaccia!**
This delightful dish combines the flavors of classic focaccia bread with the savory satisfaction of pepperoni and gooey melted cheese. Our focaccia is made from scratch using simple ingredients and a step-by-step guide that ensures a perfect bake every time. You'll love the crispy crust, airy interior, and the burst of flavors in every bite. The pepperoni and cheese are generously layered on top, creating an irresistible upside-down effect that will tantalize your taste buds. Served warm and sliced, this focaccia is perfect for parties, potlucks, or as a satisfying snack. It's also a great way to use up leftover pepperoni and cheese.
**In addition to the classic upside-down pepperoni and cheese focaccia, we've also included variations to cater to different tastes and dietary preferences:**
* **Roasted Red Pepper and Goat Cheese Focaccia:** This vegetarian-friendly version features roasted red peppers, tangy goat cheese, and a drizzle of olive oil.
* **Caramelized Onion and Bacon Focaccia:** Sweet caramelized onions, smoky bacon, and sharp cheddar cheese come together in this irresistible combination.
* **Garlic Parmesan Focaccia:** For a classic flavor profile, try our garlic parmesan focaccia. The combination of fresh garlic, grated parmesan cheese, and herbs creates a savory and aromatic bread that's perfect for any occasion.
* **Sun-Dried Tomato and Pesto Focaccia:** This Mediterranean-inspired focaccia is bursting with flavors. Sun-dried tomatoes, flavorful pesto, and a sprinkling of mozzarella cheese make this a delightful treat.
With so many delicious options to choose from, you're sure to find a focaccia recipe that satisfies your cravings. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you wanting more!
HARVEST FOCACCIA
Classic focaccia is the perfect canvas for a beautiful and edible fall design. The base is a tender airy dough that's delectably chewy. Topped with oyster mushrooms, herbs and other vegetables arranged like foliage, the result is a delicious bread as well as a striking centerpiece for your table.
Provided by Food Network Kitchen
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Stir in the warm water and 2 tablespoons of the olive oil while the machine is on low speed, mixing until the flour is completely moistened. Let stand 5 minutes.
- Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
- Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (large enough to hold at least double the volume of dough). Transfer the dough to the bowl with a scraper or spatula, flipping once to coat completely with oil. Cover with plastic wrap and let stand until doubled in size, about 2 hours.
- Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
- For the brine and toppings: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples.
- Starting in the upper right corner, gently press the largest mushroom pieces into the dough and continue down and to the left, working from the largest pieces to the smallest in a curling, tapering wave shape. Fill in the spaces between the mushrooms with the arugula, radicchio, carrot slices, fennel, fennel fronds and rosemary sprigs. Let stand in a warm place for 45 minutes so the dough can relax and rise again.
- Meanwhile, preheat the oven to 450 degrees F.
- Sprinkle the focaccia all over with flaky sea salt and sprinkle the vegetables with a couple pinches of red pepper flakes if using. Bake, rotating the baking sheet halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let rest for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.
ONION-HERB FOCACCIA
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.
BACON FOCACCIA
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a metal bowl, whisk together milk, water, and sugar. Stir in yeast and 1 cup all-purpose flour; let stand in a warm place until bubbly, about 5 minutes. Stir in eggs, remaining 1 1/2 cups all-purpose flour, cake flour, 1 tablespoon salt, and cooked bacon. Using a stand mixer fitted with a dough hook, knead for 8 minutes. Work dough into a ball and let rise in a warm place until doubled in size, about 1 hour.
- Pour 2 tablespoons olive oil onto a metal 9 by 13-inch baking dish. Transfer dough to baking dish and flatten with your fingers (make sure dough reaches edge of pan). Evenly scatter the roasted vegetables on top and gently press them into dough. Place in a warm spot and let rise again until doubled, about 20 minutes. Sprinkle with sea salt.
- Bake until evenly golden and, when turned out of the pan, bottom is browned, 12 minutes. Let cool completely 5 minutes in pan; remove to a wire rack to cool completely. Cut into squares to serve.
PEPPERONI FOCACCIA BREAD
This focaccia bread recipe is perfect to serve with a pasta dinner, either as an appetizer or sliced for sandwiches. You will love the smell of it baking-it's hard to wait for it to be done! I like to add some thinly sliced plum tomatoes and fresh basil on top. - Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick)., Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.
Nutrition Facts : Calories 339 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 580mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
UPSIDE DOWN PEPPERONI PIZZA CASSEROLE
Make and share this Upside Down Pepperoni Pizza Casserole recipe from Food.com.
Provided by Brooke the Cook in
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and prepare baking dish (I use a 1.75qt oval baker).
- Over medium heat, combine the ground beef, onion and garlic in a large skillet until beef is browned.
- Add the mushrooms, olives, pepperoni and tomato sauce and heat through.
- Pour mixture into prepared baking dish.
- Sprinkle with mozzarella cheese.
- Top randomly with biscuit pieces.
- Bake 15-18 minutes until biscuits are browned and casserole is bubbly.
Tips:
- Use a good quality pepperoni. The better the pepperoni, the better the focaccia will be.
- Make sure the cheese is grated finely. This will help it melt evenly and prevent it from becoming stringy.
- Don't overmix the dough. Overmixing will make the focaccia tough.
- Let the dough rise in a warm place. This will help it rise quickly and evenly.
- Don't overcrowd the focaccia pan. If the pan is too crowded, the focaccia will not cook evenly.
- Bake the focaccia until it is golden brown and the cheese is melted and bubbly.
Conclusion:
Upside-down pepperoni and cheese focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It is also a great way to use up leftover pepperoni and cheese. With its crispy crust, gooey cheese, and spicy pepperoni, this focaccia is sure to be a hit with everyone who tries it.
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