Name: Pepperoni Focaccia Bread
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 1 package (3-1/2 ounces) sliced pepperoni, chopped; 1/2 medium onion, thinly sliced; 1 large egg, room temperature; 1 cup 2% milk; 1/2 cup plain Greek yogurt; 1/4 cup olive oil; 2-1/2 cups all-purpose flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 3/4 cup shredded Parmesan cheese, divided; Optional: Marinara sauce and fresh basil leaves

This focaccia bread recipe is perfect to serve with a pasta dinner, either as an appetizer or sliced for sandwiches. You will love the smell of it baking—it's hard to wait for it to be done! I like to add some thinly sliced plum tomatoes and fresh basil on top. — Trisha Kruse, Eagle, Idaho

Ingredients

1 package (3-1/2 ounces) sliced pepperoni, chopped

1/2 medium onion, thinly sliced

1 large egg, room temperature

1 cup 2% milk

1/2 cup plain Greek yogurt

1/4 cup olive oil

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

3/4 cup shredded Parmesan cheese, divided

Optional: Marinara sauce and fresh basil leaves

Instructions

1 Preheat oven to 425°. Heat a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick).

2 Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.