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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources