Name: Roasted Red Pepper and Olive Scacciata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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

Roasted Red Pepper and Olive Scacciata

Prep Time 20

Cook Time 20

Total Time 40

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Servings

Ingredients

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

Instructions

Preparation

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