Roasted Red Pepper and Halloumi Breakfast Bread Bake

Name: Roasted Red Pepper and Halloumi Breakfast Bread Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ cup (360 ml) warm water, warm (110°F/43°C); 2¼ tsp (7 g) active dry yeast; 3½ cup (440 g) all-purpose flour; 1½ tsp (9 g) kosher salt; ⅓ cup (80 ml) extra virgin olive oil; 2 cup (340 g) roasted red peppers, drained and patted dry, cut into ½-inch (1.3 cm) strips; 10 oz (280 g) halloumi cheese, cut into ¼-inch (0.6 cm) thick slices, then halved into rectangles; ½ cup (12 g) fresh basil leaves, loosely packed, thinly sliced or torn; 2 tbsp (30 ml) extra virgin olive oil; to taste cracked black pepper; to taste fleur de sel or sea salt (optional)

From the MyKitchenBank Kitchen

A Mediterranean-style breakfast bread bake combining a soft, pillowy focaccia base with warm roasted red peppers, crispy halloumi cheese, and fresh basil. The halloumi becomes tender and slightly melted while maintaining its shape, creating pockets of salty richness throughout. Serve warm or at room temperature with a simple green salad and a squeeze of fresh lemon.

Prep: 20 min
Cook: 35 min
Wait: 1 hr 30 min
Total: 2 hr 25 min
Makes: 1 focaccia (6 servings)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 400°F (200°C) at least 15 minutes before baking
Have all toppings prepped and ready—the dough rises quickly and you'll want to assemble fast
If using jarred roasted peppers, pat them very dry with paper towels to prevent sogginess

1
Mix dough and proof
- In a large mixing bowl, combine 1.5 cups (360 ml) warm water and the yeast.
- Let sit for 2 minutes to bloom.
- Add the flour and 1.5 tsp kosher salt, and stir with a wooden spoon until a shaggy, wet dough forms.
- Add 1/3 cup (80 ml) olive oil and mix until the oil is fully incorporated and the dough is smooth and sticky.
- Cover the bowl with a damp towel and let the dough rise at room temperature for 60–75 minutes, until puffy and roughly doubled.
+ Show details− Hide details
Ready when: Dough should look airy and increased noticeably in volume
Tip: Warm water, not hot—above 120°F (49°C) can kill the yeast. The dough will be sticky; this is normal for focaccia.
2
Oil and prepare panOven 400°F / 205°C
- While the dough rises, preheat your oven to 400°F (200°C).
- Drizzle about 1 tbsp of the finishing olive oil into a 13×9-inch (33×23 cm) baking pan and tilt to coat the bottom and sides evenly.
+ Show details− Hide details
Tip: Preparing the pan early prevents the dough from sticking when you're ready to transfer it.
3
Transfer dough to pan
- Once the dough has risen, gently transfer it to the oiled pan.
- Using oiled fingers or a damp spatula, stretch and press it to fill the pan evenly, working from the center outward.
- The dough should reach the edges and fill the corners.
- Don't worry if it springs back a little—this is normal.
+ Show details− Hide details
Ready when: Dough fills the pan from edge to edge and is roughly even in thickness
Tip: Damp fingers work better than dry ones; the dough won't stick as much. If the dough is very resistant, let it rest for 5 minutes and try again.
4
Add second riseOven 400°F / 205°C
- Cover the pan loosely with plastic wrap or a damp towel.
- Let the dough rise for 15–20 minutes at room temperature until it's noticeably puffy and springs back slowly when poked (but doesn't completely deflate).
- Preheat the oven to 400°F (200°C) if you haven't already.
+ Show details− Hide details
Ready when: Dough is puffy and springs back slowly when gently pressed with a finger
Tip: This second rise is shorter and helps the dough develop structure before the toppings go on. Too much rise here, and the bread will be too airy.
5
Arrange peppers and halloumi
- Starting with the roasted red peppers, scatter them evenly over the dough, pressing gently so they nestle into the surface.
- Distribute the halloumi slices in a single layer over the peppers, spacing them so each serving gets a few pieces.
- The halloumi pieces should be close but not overlapping.
+ Show details− Hide details
Tip: Pat the peppers very dry before adding—excess moisture will make the bread soggy. Halloumi won't melt into a puddle; it will soften and warm while keeping its shape.
6
Bake the focacciaOven 400°F / 205°C
- Transfer the pan to the preheated 400°F (200°C) oven and bake for 30–35 minutes.
- The bread is done when the edges are deep golden brown and the cheese is warmed through and just beginning to soften and pale slightly.
- The top should be firm to the touch but not hard.
- The internal temperature should reach 190–195°F (87–90°C) when measured in the thickest part.
+ Show details− Hide details
Ready when: Edges are deep golden brown; halloumi is warmed through and pale; top is firm and springs back slowly
Tip: If the edges brown too quickly, loosely tent the pan with foil. Check at 30 minutes—ovens vary. The halloumi should not crisp or brown heavily; it should be warm and slightly soft.
7
Cool slightly and finish
- Remove the pan from the oven and let the focaccia rest for 5 minutes.
- Scatter the fresh basil over the warm bread, then drizzle with the remaining 1 tbsp olive oil.
- Season to taste with cracked black pepper and fleur de sel if desired.
- The residual heat will wilt the basil slightly and help the flavors meld.
+ Show details− Hide details
Ready when: Focaccia has cooled enough to handle; basil has wilted slightly
Tip: Add the basil while the bread is still warm so it releases its oils and perfumes the dish. Don't add it before baking, or it will burn.
8
Cut and serve
- Cut the focaccia into 6 squares using a sharp knife or bench scraper.
- Serve warm or at room temperature.
- Pair with a simple salad of mixed greens dressed with lemon vinaigrette, or enjoy with a cup of espresso or fresh-squeezed orange juice.
+ Show details− Hide details
Tip: A serrated knife or bench scraper makes clean cuts without compressing the soft bread. If the halloumi is very soft and tends to stick, let the focaccia cool for another 5 minutes before cutting.

Good to know

Tips

The dough will be sticky—this is essential for a tender, pillowy crumb. Don't be tempted to add extra flour or you'll end up with a dense, dry bread.
Pat the roasted peppers very dry with paper towels before adding them to the dough. Any excess liquid will seep into the bread and make it soggy and gummy.
Halloumi has a high melting point and won't fully melt like mozzarella. It will soften and warm but hold its shape, creating pleasant pockets of salty cheese throughout. This is exactly what you want.
For extra flavor, drizzle a tiny amount of balsamic vinegar or aged sherry vinegar over the focaccia just before serving alongside a squeeze of lemon.

Make ahead

The dough can be mixed and refrigerated for up to 8 hours before the second rise. Let it come to room temperature (about 30 minutes) before stretching into the pan and proceeding with the recipe. Alternatively, assemble the full focaccia, cover with plastic wrap, and refrigerate for up to 4 hours; add 5–10 minutes to the baking time if baking from cold.

Storage & reheating

Store leftover focaccia, covered with plastic wrap, at room temperature for up to 2 days, or wrap tightly and refrigerate for up to 4 days. Reheat gently in a 300°F (150°C) oven for 10–12 minutes until warmed through. Do not freeze—the high moisture content and delicate crumb don't freeze well.

Substitutions

halloumi cheese → feta cheese or thick-sliced mozzarella. Feta will crumble slightly; fresh mozzarella may be softer. Neither will have quite the same firm, creamy texture, but both add a salty, tangy element.
roasted red peppers → roasted yellow or orange bell peppers, or a mix. Yellow and orange peppers are slightly sweeter. Jarred or fresh (roasted and peeled) both work equally well.
fresh basil leaves → fresh oregano, thyme, or a combination. Oregano and thyme are more herbaceous and less sweet. Use about the same quantity.
active dry yeast → instant yeast (also called bread machine yeast) or fresh yeast. Use 1.5 tsp instant yeast or 0.6 oz (17 g) fresh yeast. Instant yeast may reduce rise time slightly. No blooming step is needed with instant yeast—mix it directly into the flour.