Foccacia with Banana Rings

In a medium mixing bowl, stir together the active yeast, water and honey. Let sit for about 10 minutes. The mixture will begin to bubble. Next, stir in the all-purpose flour, 4 tablespoons (1/4 cup) olive oil and 1 teaspoon kosher salt. Mix well.

Dust a kitchen surface with a light coating of flour and knead the dough mixture for 5-10 minutes (you want to turn in it in on itself to get to a point where the dough mixture is no longer tacky). Place the dough in a lightly oiled bowl and cover with a kitchen towel; move to a dark place and let rest for 1 hour.

Preheat oven to 450ºF. Remove the dough from the bowl and press it into a lightly oiled 9″ x 13″ baking pan. Finally, take your fingers and poke holes throughout the dough. Drizzle with the remaining 2 tablespoons olive oil and let rest another 30-40 minutes (until your desired thickness; I let mine go for at least 1 hour).

Top with a handful of banana pepper rings placed uniformly over the dough; sprinkle the dried oregano and remaining 1/4 teaspoon salt evenly over the dough. Bake until golden brown, about 12 minutes. Remove to a cooling rack and eat when ready.

Recipe from Cookin’ Canuck.