Reid Focaccia Bread

Cuisine Type: 
Italian
Serves: 
1 pan

This special focaccia features Italian seasoning, Spanish onion, red bell peppers and Asiago cheese.

Ingredients

1 oz. dry yeast
2 cups warm water
1⁄4 tsp. granulated sugar
11⁄2 cups + 1 tbsp. olive oil
2 cups warm water
1 tbsp. salt
2 lb. + 11 oz. all-purpose flour
1⁄2 cup + 1 tsp. olive oil
2 tbsp. + 1⁄4 tsp. Italian seasoning
1⁄2 large Spanish onion
2 red bell peppers
2 cups Asiago cheese 

Steps

1. Combine yeast, warm water and sugar. Stir to dissolve yeast and let stand.

2. Add second-listed warm water, olive oil and salt to yeast mixture. Mix until well blended. 

3. Add flour. Mix on low speed for about 10 minutes, until dough is smooth and satiny.

4. Turn dough into lightly greased bowl and cover. Let rise in proofer set at 80°F, until volume has doubled, approximately 30 to 40 minutes.

5. Roll dough out on sheet pan until about 1 in. thick. Use fingertips to make light
indentations in dough.

6. Mix Italian seasoning with second-listed olive oil and brush over dough.

7. Thinly slice onion and peppers. Scatter over dough. Sprinkle cheese evenly over dough.

8. Bake at 450°F for 15 minutes, or until golden brown.

Recipe by Reid Hospital, Richmond, Ind.  

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources