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French · Bread
Provençal Focaccia with Red Pepper and Rosemary
A flatbread made from refrigerated pizza dough, spread with a smooth roasted red pepper puree and studded with slivers of garlic and fresh rosemary. It is good warm or at room temperature.
- Yield6 servings or 12 appetizers
- Hands-on20 min
- Total37 min
- Difficulty
Ingredients
- 340 groasted red bell peppers, one 12 oz jar, drained
- 1½ tbspextra-virgin olive oil, divided: 1 tbsp for the puree, 1/2 tbsp for drizzling
- ½ tspcoarse salt
- 0.13 tspdried rosemary
- to tasteblack pepper, freshly ground
- 1 canrefrigerated pizza dough, about 300 to 370 g
- 5 clovesgarlic, large, cut into thin slivers
- 1½ tbspfresh rosemary leaves, whole
- 1 tspolive oil, to grease the baking sheet
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