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Aequilibrium focaccia and roasted bell pepper

Aequilibrium focaccia and roasted bell pepper

Discover the delicious recipe for Aequilibrium focaccia and roasted bell peppers!

  • Difficulty


  • Number of people


  • Total time

    65 min


  • Focaccia
  • 400 ml of warm water
  • 25 gr of brewer's yeast
  • 1 tsp. of sugar
  • 1 tbsp. of extra virgin olive oil
  • 500 g of flour
  • 1 teaspoon of salt
  • For the filling:
  • 1 pack of AIA Aequilibrium baked turkey breast
  • 1 yellow pepper
  • 1 green pepper
  • 1 red pepper
  • salt
  • pepper
  • mayonnaise
  • extra virgin olive oil

Today we offer a delicious and really simple recipe to prepare, perfect for a savoury snack or for a picnic lunch: focaccia with Aequilibrium and baked peppers! This preparation is truly unique and is made so tasty by the combination of the taste of peppers and the delicacy of baked Aequilibrium AIA turkey breast.

Here is the complete recipe of Aequilibrium focaccia and roasted peppers!

Start by preparing the focaccia: pour in a bowl the warm water, inside which will dissolve the yeast. Add the sugar, the oil and add the flour a little at each time until you get a consistent mixture to which you will add the salt. Cover the dough with plastic wrap and let it rise for about an hour. Cover a baking pan with greaseproof paper with oil and place the dough on top of which you have given the shape of a focaccia back. Let rise for 30 minutes, then add oil, coarse salt and bake at 200 ° C for 20 minutes until you get a focaccia that will cut in half so that it can be filled.

Wash the peppers under running water, wash them and then cut them into strips. Brush the peppers with EVO oil, place them on a baking sheet lined with baking paper and cook in the oven for about 30 minutes at 220 ° C. Once cooked, let them cool before filling the focaccia. Fill the focaccia then first laying the slices of AIA Aequilibrium turkey breast, then put the peppers seasoned with salt and pepper and at the end garnish with a dollop of mayonnaise (here's how to make it at home) and...buon appetito!

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