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Sweet Pepper Focaccia

This recipe offers a quick and flavorful Sweet Pepper Focaccia. A focaccia or Italian bread shell is topped with a blend of pizza cheese, finely chopped bell peppers, Roma tomatoes, and Parmesan, then drizzled with Italian dressing. Baked until golden and bubbly, it's finished with fresh herbs for an aromatic, cheesy, and vibrant appetizer or light meal.
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Total Time 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 1281.8 kcal

Equipment

  • 1 Baking Sheet
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups/Spoons
  • 1 Small Bowl (optional, for mixing if preferred)

Ingredients
  

Main

  • 1 round focaccia bread or Italian bread shell 12 inches in diameter
  • 1/2 cup finely shredded pizza cheese blend mozzarella and Cheddar cheeses
  • 1 small bell pepper coarsely chopped (1/2 cup)
  • 2 medium roma plum tomatoes, chopped (2/3 cup)
  • 2 tablespoons Italian dressing
  • 2 tablespoons grated Parmesan cheese
  • Shredded fresh basil or oregano leaves if desired

Instructions
 

  • Preheat your oven to 400°F (200°C) and prepare a baking sheet.
  • Finely chop the small bell pepper and the Roma tomatoes; if tomatoes are very juicy, pat them lightly with a paper towel.
  • Place the round focaccia bread or Italian bread shell onto the prepared baking sheet.
  • Evenly sprinkle the 1/2 cup of finely shredded pizza cheese blend over the focaccia base.
  • Distribute the chopped bell pepper and tomatoes over the cheese layer.
  • Drizzle the 2 tablespoons of Italian dressing evenly over the toppings.
  • Sprinkle the 2 tablespoons of grated Parmesan cheese over the entire surface.
  • Bake for 8-12 minutes, or until the cheese is melted, bubbly, and the edges of the focaccia are golden brown.
  • Remove from the oven and, if desired, garnish with shredded fresh basil or oregano leaves.
  • Let cool slightly, then slice into 12 wedges and serve warm.

Notes

For optimal results, start with a high-quality focaccia or Italian bread shell; a quick brush with olive oil on a plain bread shell before topping can enhance richness. Ensure bell peppers and tomatoes are finely chopped for even cooking and distribution; lightly pat tomatoes dry to prevent excess moisture. While a pizza cheese blend is specified, consider a small addition of smoked provolone for depth. The Italian dressing is a key flavor component; using a premium brand or a simple homemade vinaigrette with good extra virgin olive oil and red wine vinegar will make a significant difference. Fresh basil or oregano should ideally be added just after baking to preserve their vibrant flavor and aroma. Bake until the cheese is beautifully melted and bubbly, and the focaccia edges are golden, being careful not to overbake and dry out the base. Serve warm for the best experience.