Focaccia served with  provolone cheese, peppers and arugula

The focaccia rocket and peppers is a delicious vegetarian dish, where the bitter and spicy tip given by the rocket goes well with the sweetness of provolone and roasted peppers. To prepare the Focaccia rocket and peppers, start by cooking the half red pepper, cut into layers and placed on a baking sheet lined with baking paper with the skin facing upwards, in the oven preheated in static mode at 250 ° C for about 25-30 minutes, or in any case until the peel is mottled dark in color. Once cooked, remove the skin and let it cool completely. 

Focaccia is usually seasoned with olive oil and salt, and sometimes herbs. A great classic of Italian cuisine, there are as many versions as there are provinces. Flour, water, yeast and salt are the starting point to make this crispy flat bread on the surface and soft inside. The focaccia that I propose here is really very simple, it will succeed even for those who are not very experienced in the kitchen.

Ingredients

FLOUR 500 Gr

BREWER'S YEAST 4 Gr

WATER Cold 350 Gr

SALT 12 Gr

EXTRA VIRGIN OLIVE OIL 25 Gr

For seasoning

EXTRA VIRGIN OLIVE OIL 

SALT FLAKES 

Preparation

To get a good focaccia you will first have to dedicate yourself to the dough: Pour the flour into a bowl, add the yeast and crumble it with your fingers. Add cold water, keeping a drop aside. Knead for a few minutes until all the flour absorbs, add salt and dissolve it with the water kept aside. Continue to knead until you get a rough, but consistent dough. Add the oil and continue to knead, initially literally squeezing the dough between your fingers. After a few minutes the dough will have taken consistency. Let it rest in a bowl, covered with a cloth for 20 minutes. We finish the dough giving it a round of folds. Lift the dough taking it from below, and fold it back on itself, turn the bowl 90 degrees, and do the same operation as before, turn 90 degrees and again, lift and fold. Cover with the cloth and let rise more or less 3/4 hours depending on the temperature. With plenty of oil, grease a baking tray 30 x 40, greasing the edges well. Transfer the dough and with greasy hands begin to spread it to cover the entire surface of the pan. Crush with your fingers, pull the corners and sides so as to widen the dough., if necessary, lift it and get help from gravity. Cover again and let rise for 40 minutes. With plenty of oil, print the holes on the surface with your fingertips, sprinkle with salt flakes and bake for about 20/25 minutes at 250 C degrees in the medium-high shelf of the oven. Cut the focaccia in half, spread it on both sides with the rocket, then add 80 g of sliced sweet provolone cheese and roasted peppers.