Channeling Chappell Roan Grammys Energy into Tattoed Focaccia

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Tattoo-Style Focaccia

Ingredients

• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• 1 package active dry yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 2 tablespoons rosemary, chopped
• 1 unit red bell pepper, sliced
• 1 unit yellow bell pepper, sliced
• 1 unit red onion, thinly sliced
• cherry tomatoes, halved
• black olives, halved
• 2 tablespoons olive oil, for drizzling

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Instructions

1. In a large bowl, combine flour and salt.
2. In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes.
3. Mix the yeast mixture and olive oil into the flour until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth.
5. Place the dough in a lightly oiled bowl, cover, and let rise for 1-2 hours until doubled in size.
6. Preheat your oven to 400°F (200°C).
7. Grease a 9×13-inch baking pan with olive oil.
8. Punch down the risen dough and spread it evenly into the prepared pan.
9. Press the dough with your fingers to create dimples on the surface.
10. Arrange rosemary, bell peppers, onion, cherry tomatoes, and olives creatively on the dough’s surface.
11. Drizzle olive oil over the top and let it rise for an additional 15 minutes.
12. Bake in the preheated oven for 25-30 minutes or until golden brown.
13. Let the focaccia cool slightly before slicing and serving.

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