Roasted Red Pepper and Olive Scacciata

• 3/4 cup warm water
• 1 1/2 cups All purpose flour
• 2 1/4 tsp. Active dry yeast
• 1/2 tsp.Granulated sugar
• 1 1/4 cupsSliced California Ripe Olives
• 1/3 cup Semolina flour
• 1 Tsp. Kosher Salt
• 1 1/2 tsp. olive oil
• 3 Tbsp. Prepared pesto
• 1 1/2 cups Broccoli florettes, blanched and chopped
• 4 oz.09Grated fontina cheese
• 3/4 cup (6 oz.)09Roasted red bell peppers, coarsely chopped

Preparation

1 n a large mixing bowl, whisk together water, 1 Tablespoon flour, yeast and sugar. Allow to sit for 5 minutes until foamy.
2 Stir in 1/2 cup California Ripe Olives, semolina flour, salt, oil and remaining all purpose flour.
3 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.
4 Divide dough into two pieces (8 1/2 ounce). Roll each piece into a 10-inch circle.
5 Place one disc into the bottom of a 9-inch spring form pan with 2-inch high sides.
6 Spread pesto over the bottom of the dough. Top with a layer of broccoli.
7 Sprinkle with cheese and place remaining California Ripe Olives on top. Finish with a layer of roasted peppers.
8 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.
9 Allow to cool slightly, then cut into 6 wedges and serve.

Source: California Olive