Roasted Red Pepper and Olive Scacciata


  • 3/4 cup warm water
  • 1 1/2 cups all purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon granulated sugar
  • 1 1/4 cups California Black Ripe Olives, chopped
  • 1/3 cup semolina flour
  • 1 teaspoon Kosher salt
  • 1 1/2 teaspoons olive oil
  • 3 tablespoons prepared pesto
  • 1 1/2 cups broccoli florettes, blanched and chopped
  • 4 ounces Fontina cheese, grated
  • 3/4 cup roasted red bell peppers, coarsely chopped


In a large mixing bowl, whisk together water, 1 Tablespoon flour, yeast and sugar. Allow to sit for 5 minutes until foamy. Stir in 1/2 cup California Ripe Olives, semolina flour, salt, oil and remaining all purpose flour. Knead for 7-9 minutes until soft and smooth. Set aside for 45-60 minutes in a loosely covered, well-oiled bowl, until dough has doubled in size. Divide dough into two pieces (8 1/2 ounce). Roll each piece into a 10-inch circle. Place one disc into the bottom of a 9-inch spring form pan with 2-inch high sides. Spread pesto over the bottom of the dough. Top with a layer of broccoli. Sprinkle with cheese and place remaining California Ripe Olives on top. Finish with a layer of roasted peppers. Cover with remaining dough, pinching dough together at the sides so that filling is completely enclosed. Bake in a 450•F oven for 15-20 minutes until golden brown and crusty. Allow to cool slightly, then cut into 6 wedges and serve.