Roasted Red Pepper and Olive Scacciata - California Ripe Olives
Experience the flavors of California with our Roasted Red Pepper and Olive Scacciata recipe, featuring juicy black ripe olives and creamy Fontina cheese. Perfect for sharing!
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Cooking tools:
- Springform pan
- Rolling pin
- Grater
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Colander
- Spoon
- Plastic wrap
Ingredients
- 3/4 cup warm water
- 1 1/2 cups all purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/4 cups California Black Ripe Olives, chopped
- 1/3 cup semolina flour
- 1 teaspoon Kosher salt
- 1 1/2 teaspoons olive oil
- 3 tablespoons prepared pesto
- 1 1/2 cups broccoli florettes, blanched and chopped
- 4 ounces Fontina cheese, grated
- 3/4 cup roasted red bell peppers, coarsely chopped
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