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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/fall-focaccia-with-bell-pepper-maple-leaves-recipe/