Antipasto Focaccia Bread

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Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You're going to love the salty, chewy crust, tender crumb and those meaty toppings!

Prep Time10

Cook Time22

Rise Time10

Total Time10 32

Course: Yeast Bread Recipes and Quick Bread Recipes

Cuisine: Italian

Keyword: bread, focaccia, italian

Servings:

Author: Carrian Cheney

Equipment

Measuring Cups and Spoons

Ingredients

4 Cups Bread Flour or all-purpose
2 teaspoon Kosher Salt
2 Cup Water warm
2 ¼ teaspoon Instant Yeast
1 teaspoon Granulated Sugar
Olive Oil
¼-⅓ Cup Sliced Olive Mix (green, black and kalamata)
¼-⅓ Cup Pepperoni Stick sliced
¼-⅓ Cup Hard Salami sliced
¼-⅓ Cup Grape Tomatoes halved
¼-⅓ Cup Sun-Dried Tomatoes
¼-⅓ Cup Roasted Red Peppers
¼-⅓ Cup Pepperoncini Peppers
¼-⅓ Cup Artichoke Hearts marinated
¼-⅓ Cup Red Onions thinly sliced
2 Tablespoons Parmesan Cheese
Maldon Flaked Sea Salt
1 Tablespoon Parsley fresh, chopped

US Customary - Metric

Instructions

In a glass bowl, add the flour and salt. Mix to combine.
4 Cups Bread Flour, 2 teaspoon Kosher Salt
In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
2 Cup Water, 2 ¼ teaspoon Instant Yeast, 1 teaspoon Granulated Sugar
Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
Remove the bowl from the fridge.
In a 9x13 inch baking pan, drizzle oil and place the dough in the center, tucking ends under.
Olive Oil
Cover with plastic wrap and allow to rise 2 hours.
Preheat the oven to 450ºF.
Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.
Olive Oil
Sprinkle with all the antipasto toppings, parmesan cheese, a little more salt and more fresh parsley.
¼-⅓ Cup Sliced Olive Mix, ¼-⅓ Cup Pepperoni Stick, ¼-⅓ Cup Hard Salami, ¼-⅓ Cup Grape Tomatoes, ¼-⅓ Cup Sun-Dried Tomatoes, ¼-⅓ Cup Roasted Red Peppers, ¼-⅓ Cup Pepperoncini Peppers, ¼-⅓ Cup Artichoke Hearts, ¼-⅓ Cup Red Onions, 2 Tablespoons Parmesan Cheese, Maldon Flaked Sea Salt, 1 Tablespoon Parsley
Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.

Video

Notes

If you don't have fresh herbs you can use the dry herbs as stated above or just sprinkle with Italian Seasoning.
Activated yeast should bubble and foam up within a few minutes if your yeast is good.

Focaccia bread should be wrapped in plastic wrap and stored at room temperature for 2-3 days.

Nutrition