Mediterranean Platter Recipe
marinated roasted peppers | salsa verde | cerignola olives | focaccia
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Ingredients
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Marinated Roasted Peppers
Salsa Verde
Cerignola Olives
Focaccia
Method
Marinated Roasted Peppers
- 1
Roast the Peppers
Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 25-30 minutes or until the skins are blistered and charred.
- 2
Marinate
Once roasted, allow the peppers to cool slightly. Peel off the skins and slice the peppers into strips. In a bowl, combine the peppers, garlic, oregano, red wine vinegar, olive oil, salt, and black pepper. Mix well and let marinate for at least 30 minutes.
Salsa Verde
- 3
Cerignola Olives
- 4
Prepare Olives
In a small bowl, toss the Cerignola olives with olive oil and lemon zest. Let sit for 10 minutes to infuse the flavors.
Focaccia
- 5
Prepare Dough
In a large bowl, dissolve yeast in warm water and let it sit for about 5 minutes until frothy. Mix in flour, olive oil, and salt. Knead the dough for about 10 minutes until smooth.
- 6
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 7
Shape and Second Rise
Preheat the oven to 425°F (220°C). Punch down the dough and spread it into a greased baking pan. Dimple the surface with your fingers and drizzle with olive oil. Sprinkle with rosemary and let rise for another 20-30 minutes.
- 8
Bake
Bake in the preheated oven for 20-25 minutes until golden brown. Let cool slightly before slicing.
