Fall Focaccia with Bell Pepper “Maple Leaves Recipe

Introduction

This Fall Focaccia with Bell Pepper “Maple Leaves” combines soft, flavorful bread with a vibrant, seasonal decoration. The garlic-infused olive oil and Italian herbs enhance every bite, making it perfect for cozy autumn gatherings or as a stunning centerpiece for any meal.

Ingredients

• 2 ¼ teaspoons (7 g) instant yeast
• 2 cups (470 g) lukewarm water (110° to 120°F)
• 4 cups (480 g) all-purpose flour or bread flour (plus extra as needed)
• ⅓ cup (40 g) cornmeal (optional, for texture and flavor)
• 2 teaspoons kosher salt (I use Diamond Crystal)
• 2 teaspoons sugar
• 2 teaspoons Italian seasoning (divided; or substitute rosemary, oregano, and thyme)
• ¼ cup extra virgin olive oil (plus more for drizzling and greasing)
• 2 small cloves fresh garlic (minced)
• Flaky sea salt (like Maldon) for sprinkling
• 3 tablespoons Parmigiano Reggiano (parmesan) cheese, shredded (optional)
• 6 large bell peppers (2 red, 2 orange, 2 yellow)

Instructions

1. Step 1: Place the lukewarm water in the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and stir to combine.
2. Step 2: Add the flour, cornmeal, kosher salt, sugar, and 1 teaspoon of Italian seasoning to the yeast mixture. Stir on low speed until ingredients begin to combine.
3. Step 3: Knead the dough on medium speed for 4 minutes using the mixer, or knead by hand on a floured surface for about 5 minutes. Add extra flour 2 tablespoons at a time if the dough is sticky. Scrape the sides of the bowl as needed to incorporate all the flour.
4. Step 4: Shape the dough into a ball. Drizzle 1 tablespoon of olive oil into a large bowl, place the dough inside, and turn to coat with oil. Cover with a lid, plastic wrap, or damp towel and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
5. Step 5: While the dough rises, prepare the bell peppers. Cut each pepper in half vertically and remove stems and seeds. Use a maple leaf-shaped cookie cutter to press and cut leaves from the pepper halves. Trim undersides if needed to help the leaves lay flat.
6. Step 6: In a small pan, combine ¼ cup olive oil and minced garlic. Cook over low heat, stirring occasionally, for 2 to 3 minutes until fragrant but before the garlic browns. Remove from heat and set aside.
7. Step 7: Preheat the oven to 425°F (220°C). Brush a 18 x 13-inch rimmed baking sheet with 2 tablespoons of the garlic oil. Punch down the dough and place it on the prepared sheet. Roll the dough around in the oil to coat, then press and shape it to fit the pan. Let the dough rise uncovered in a warm spot until puffy, about 30 minutes.
8. Step 8: Use your fingers to make deep dimples all over the dough. Drizzle and brush generously with the remaining garlic oil. Sprinkle on the rest of the Italian seasoning, flaky sea salt, and shredded parmesan if using. Arrange the pepper maple leaves evenly on top, pressing them gently into the dough. Lightly brush olive oil over the tops of the peppers.
9. Step 9: Bake in the preheated oven for 20 to 25 minutes, until golden brown on top. Remove from oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• For an herb variation, try fresh rosemary or thyme instead of Italian seasoning.
• If you don’t have a maple leaf cookie cutter, other fall shapes or simple strips of bell pepper work well.
• Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
• The cornmeal is optional but adds a lovely texture and flavor contrast to the focaccia crust.

Storage

Store leftover focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze wrapped focaccia for up to 1 month. Reheat in a 350°F (175°C) oven for about 10 minutes to refresh its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a mixer?

Yes, kneading by hand on a floured surface for about 5 minutes works well. Just be sure to add flour gradually to prevent sticking and knead until the dough is smooth and elastic.

Do I need to use the garlic oil to brush the focaccia?

The garlic oil adds wonderful flavor and moisture to the bread, but you can substitute plain olive oil if preferred. Just note that the garlic aroma is a key element of this recipe’s savory taste.

Fall Focaccia with Bell Pepper “Maple Leaves Recipe

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4.8 from 80 reviews

This Fall Focaccia with Bell Pepper “Maple Leaves” recipe combines a soft, flavorful focaccia bread with colorful bell pepper cutouts shaped like autumn leaves for a festive and visually stunning presentation. The dough is enriched with Italian seasoning and garlic-infused olive oil, baked to a perfect golden brown, and finished with flaky sea salt and optional Parmesan cheese for an extra savory touch. It’s an excellent centerpiece for any fall gathering or a cozy homemade snack.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 ¼ teaspoons (7 g) instant yeast
• 2 cups (470 g) lukewarm water (110° to 120°F)
• 4 cups (480 g) all-purpose flour or bread flour (plus extra as needed)
• ⅓ cup (40 g) cornmeal (optional, for texture and flavor)
• 2 teaspoons kosher salt (Diamond Crystal preferred)
• 2 teaspoons sugar
• 2 teaspoons Italian seasoning (divided, or substitute with rosemary, oregano, thyme)
• ¼ cup extra virgin olive oil (plus more for drizzling and greasing)
• 2 small cloves fresh garlic (minced)
• Flaky sea salt (like Maldon) for sprinkling
• 3 tablespoons Parmigiano Reggiano (Parmesan), shredded (optional)

Decorative Bell Peppers

• 6 large bell peppers (2 red, 2 orange, 2 yellow)

Instructions

1. Activate Yeast: Place the lukewarm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the instant yeast over the water and stir gently to combine.
2. Combine Dry Ingredients: Add 4 cups of flour, cornmeal, kosher salt, sugar, and 1 teaspoon of Italian seasoning to the yeast mixture. Stir on low speed until just combined.
3. Knead the Dough: Knead the focaccia dough on medium speed for 4 minutes in the mixer or knead by hand on a floured surface for 5 minutes. If the dough is sticky and not forming a ball, add extra flour 2 tablespoons at a time. Periodically scrape the sides of the bowl to incorporate all flour.
4. First Rise: Form the dough into a ball. Drizzle about 1 tablespoon of olive oil in a large bowl and roll the dough in the oil to coat thoroughly, preventing drying. Cover the bowl with plastic wrap, a lid, or a damp towel and let it rise in a warm space until doubled in size, about 1 to 1 ½ hours.
5. Prepare Bell Pepper Maple Leaves: Cut each bell pepper vertically in half, removing stems and seeds. Place each half cut-side down and use a maple leaf-shaped cookie cutter to press out leaf shapes. Trim underbell pepper seams if necessary for the leaves to lay flat.
6. Make Garlic Oil: In a small pan, combine ¼ cup olive oil with the minced garlic. Cook over low heat for 2 to 3 minutes, stirring occasionally until fragrant but not browned. Remove from heat and set aside.
7. Prepare Pan and Second Rise: Preheat the oven to 425°F (220°C). Brush an 18 x 13-inch rimmed baking sheet with 2 tablespoons of the garlic oil. Punch down the risen dough and transfer it to the baking sheet, rolling it in the oil to coat. Using fingertips, press and stretch the dough to fit the pan edges. Let it rise uncovered in a warm place until puffy, about 30 minutes.
8. Shape and Decorate Dough: Use your fingers to make deep indentations or dimples in the dough surface. Drizzle and brush generously with remaining garlic oil. Sprinkle the remaining Italian seasoning, flaky sea salt, and optionally shredded Parmesan. Evenly place and gently press the bell pepper maple leaves onto the dough to create a fall-themed pattern. Lightly brush olive oil on the tops of the peppers.
9. Bake: Bake in the preheated oven for 20 to 25 minutes until the focaccia is golden brown on top.
10. Cool and Serve: Remove from oven and let cool for 10 minutes. Cut into squares or slices and serve warm or at room temperature.

Notes

• Using cornmeal is optional but adds a pleasant texture and depth of flavor to the focaccia crust.
• If you don’t have a maple leaf cookie cutter, you can carefully cut leaf shapes freehand with a small knife.
• Ensure water temperature is between 110°F and 120°F to properly activate the yeast without killing it.
• The garlic oil can be made a day ahead and stored in the refrigerator; warm it slightly before use.
• Press the bell pepper leaves gently into the dough so they adhere during baking but avoid pushing them too deep as they may release water.
• Focaccia is best eaten the day it’s made but can be stored wrapped at room temperature for up to 2 days.

Keywords: fall focaccia, bell pepper focaccia, Italian bread, maple leaf bread, garlic focaccia, seasonal bread, autumn recipe