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Fall Focaccia with Bell Pepper “Maple Leaves” Recipe

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4.2 from 87 reviews

This fall focaccia with bell pepper “maple leaves” is a visually stunning and delicious bread perfect for autumn gatherings. Featuring a soft, flavorful focaccia dough adorned with colorful bell pepper cutouts shaped like maple leaves, this recipe combines simple ingredients with easy-to-follow steps to create a fun focaccia art masterpiece. It’s perfect as an appetizer, side dish, snack, or accompaniment to soups, blending comforting American and Italian flavors.

  • Total Time: 2 hours 40 minutes
  • Yield: 12 servings

Ingredients

Focaccia Dough

  • 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 recommended)
  • 2 teaspoons sugar
  • 2 teaspoons Italian seasoning, divided (or substitute dried/fresh 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) cheese, shredded (optional)

Bell Pepper Maple Leaves

  • 6 large bell peppers: 2 red, 2 orange, 2 yellow

Instructions

  1. Activate Yeast: Place lukewarm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water and stir gently to combine.
  2. Combine Dry Ingredients: Add the flour, cornmeal, salt, sugar, and 1 teaspoon Italian seasoning to the yeast mixture. Stir on low speed just until combined.
  3. Knead the Dough: Knead on medium speed in the stand mixer for 4 minutes, or knead by hand on a floured surface for 5 minutes. If sticky, add extra flour 2 tablespoons at a time until the dough forms a smooth ball. Scrape sides as needed with a rubber spatula to incorporate all flour.
  4. First Rise: Form dough into a ball and drizzle 1 tablespoon olive oil into a large bowl. Place dough inside and turn to coat completely. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 ½ hours.
  5. Prepare Bell Pepper Leaves: Cut each bell pepper in half vertically, removing stems and seeds. Place cut side down and use a maple leaf cookie cutter to press out leaf shapes. Trim undersides as needed to help leaves lay flat.
  6. Make Garlic Oil: In a small pan, combine ¼ cup olive oil and minced garlic. Cook over low heat for 2 to 3 minutes until fragrant but not browned. Remove from heat and set aside.
  7. Prepare Baking Sheet: Preheat oven to 425°F (220°C). Brush an 18×13-inch rimmed baking sheet with 2 tablespoons of the garlic oil.
  8. Shape Dough: Punch down the dough and transfer to the prepared baking sheet. Roll and press dough to coat with oil and fit edges of the pan. Let rise uncovered in a warm place until puffy, about 30 minutes.
  9. Dimple and Season: Use fingertips to make deep dimples all over the dough surface. Brush and drizzle generously with remaining garlic oil. Sprinkle remaining Italian seasoning, flaky sea salt (and optional parmesan cheese).
  10. Decorate with Pepper Leaves: Evenly place the bell pepper maple leaves on top, pressing them firmly into the dough to create a colorful pattern. Lightly brush the tops of the peppers with olive oil.
  11. Bake: Bake in the preheated oven for 20 to 25 minutes until focaccia is golden brown on top.
  12. Cool and Serve: Remove from oven and let cool 10 minutes. Cut into squares or slices and serve warm or at room temperature.

Notes

  • Leftover Bell Peppers: Freeze in a single layer on parchment-lined sheet for 1 hour, then transfer to freezer bags, for up to 6 months.
  • Storage: Store leftover focaccia wrapped in plastic at room temperature for 1–2 days or freeze for up to 1 month.
  • Reheating: Reheat at 350°F for 5–8 minutes from room temperature; allow frozen focaccia to thaw for a few hours first.
  • Use a stand mixer with dough hook if available for easier kneading, but hand kneading works fine.
  • Optional: Sprinkle shredded parmigiano on top before baking for extra flavor.
  • Don’t worry about perfect pepper leaf shapes—they add charming rustic appeal.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer, Side Dish, Snack
  • Method: Baking
  • Cuisine: American, Italian

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