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Roasted Red Pepper and Olive Scacciata

Roasted Red Pepper and Olive Scacciata
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 3/4 cup warm water
  • 1 1/2 cups All purpose flour
  • 2 1/4 tsp. Active dry yeast
  • 1/2 tsp.Granulated sugar
  • 1 1/4 cupsSliced California Ripe Olives
  • 1/3 cup Semolina flour
  • 1 Tsp. Kosher Salt
  • 1 1/2 tsp. olive oil
  • 3 Tbsp. Prepared pesto
  • 1 1/2 cups Broccoli florettes, blanched and chopped
  • 4 oz.09Grated fontina cheese
  • 3/4 cup (6 oz.)09Roasted red bell peppers, coarsely chopped



1 n a large mixing bowl, whisk together water, 1 Tablespoon flour, yeast and sugar. Allow to sit for 5 minutes until foamy.

2 Stir in 1/2 cup California Ripe Olives, semolina flour, salt, oil and remaining all purpose flour.

3 Knead for 7-9 minutes until soft and smooth. Set aside for 45-60 minutes in a loosely covered, well-oiled bowl, until dough has doubled in size.

4 Divide dough into two pieces (8 1/2 ounce). Roll each piece into a 10-inch circle.

5 Place one disc into the bottom of a 9-inch spring form pan with 2-inch high sides.

6 Spread pesto over the bottom of the dough. Top with a layer of broccoli.

7 Sprinkle with cheese and place remaining California Ripe Olives on top. Finish with a layer of roasted peppers.

8 Cover with remaining dough, pinching dough together at the sides so that filling is completely enclosed. Bake in a 450•F oven for 15-20 minutes until golden brown and crusty.

9 Allow to cool slightly, then cut into 6 wedges and serve.

Source: California Olive

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