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

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources