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                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 1/4 cup bread flour
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp cornmeal
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 3/4 cup chopped roasted red bell peppers
                                                                  • Yes No 1/2 2 oz cup shredded fontina cheese
                                                                  • Dissolve yeast in water in a large bowl; let stand 5 minutes.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well to combine. Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly).
                                                                  • Preheat oven to 350°.
                                                                  • Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes.
                                                                  • Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth. Stir into sponge.
                                                                  • Add 2 cups flour to the sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10-inch round.
                                                                  • Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round; pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.
                                                                  • Preheat oven to 400°.
                                                                  • Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 1/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Bake at 400° for 30 minutes or until the focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 14servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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