Roasted Red Pepper and Olive Scacciata (with pesto, broccoli and Fontina cheese)

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 cups sliced 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. grated Fontina cheese
3/4 cup (6 oz.) 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 450F oven for 15-20 minutes until golden brown and crusty. Allow to cool slightly, then cut into 6 wedges and serve.

Serves 6
Source: California Olive Industry