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    Roasted Pepper Focaccia with Rosemary

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    Roasted Pepper Focaccia with Rosemary

    This Italian flat bread has a light, open texture. In this recipe, it is made with Pure Sunflower Spread, which has no added flavourings or preservatives, is dairy-free and also free from hydrogenated oils. Pure Sunflower Spread is suitable for those with special diets, vegetarians and vegans.

    • Preparation time: 15 minutes, plus 1 hour 15 minutes for proving
    • Cooking time: 25 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Makes: 1 x 30cm loaf (serves 6)


    • 450g strong plain flour
    • 1 sachet fast-action dried yeast (2 tsp)
    • ½ tsp salt
    • 1 tbsp chopped fresh rosemary
    • 100g Pure Sunflower Spread
    • 1 clove garlic, crushed
    • 200g tub Waitrose Grilled Red and Yellow Peppers(from the chiller cabinet), drained and sliced
    • Coarse sea salt


    1. Preheat the oven to 200°C, gas mark 6. Sift the flour into a bowl and stir in the yeast, salt and rosemary. Melt 75g of the Pure Sunflower Spread. Make a well in the centre of the flour and work in 300ml warm water and the melted spread to form a soft dough. Knead on a lightly-floured surface for 10 minutes. Place in the bowl and cover with an oiled plastic bag and leave to rise in a warm place for 45 minutes to 1 hour or until doubled in size.
    2. Remove bag and, using your fingers, make dimples over the surface of the dough. Mix together the remaining Pure Sunflower Spread and garlic and spread on top of the bread. Gently press the peppers on top. Scatter with a little sea salt and bake for 25 minutes until risen and golden. Cool slightly and serve warm.

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    Cook's tips

    Try different variations, such as adding chopped sun-dried tomatoes or olives to the dough or sprinkling the top with grated cheese and fried onions. Instead of 1 large focaccia, try making 6 individual focaccias. Bake in the preheated oven for 10-15 minutes.


    Average user rating

    2 stars