ROASTED PEPPER FOCACCIA

4 1/2 cups (1.125 L) biscuit mix
2 tsp (10 mL) rosemary, crumbled
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
2 cloves garlic, finely chopped
2/3 cup (150 mL) buttermilk
1/3 cup (75 mL) olive oil
1/2 cup (125 mL) chopped canned roasted red peppers, drained

Combine biscuit mix, rosemary, salt, pepper and garlic in a bowl. Whisk together buttermilk and oil. Add to dry ingredients, stirring just until combined. Stir in roasted peppers; do not overmix. Turn dough out onto a lightly floured surface. Knead gently 5 times. Place dough on a greased cookie sheet. Press into an 8x11 inch (20x28 cm) rectangle. Bake at 400°F (200°C) for 25 - 30 minutes or until light golden brown. Cool slightly and cut into squares. Serves 6.

 
Last updated on February 15, 2019