Petaluma Pepper


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No Salt Blend! A savory combo of ingredients that you can use on anything! You won’t miss the salt.

2016 Sonoma County Harvest Fair Bronze Medal Winner!

Ingredients: Cracked black pepper, garlic granules, red bell pepper, white pepper, onion granules, celery seed, mustard

Available in 1 oz resealable bag, 2.5 oz. net weight bottle or 22 oz. net weight plastic bottle.

Custom sizes available.

Gluten Free and Vegan.



All the flavors of Thanksgiving baked into focaccia bread…cranberries, fresh herbs, garlic, onion, celery…topped with parmesan cheese. Meant for sharing!!

Course:  Side Dishes
Cuisine:  Italian

Servings   1 loaf Prep Time 10 minutes   Cook Time 20 minutes  Passive Time   30 minutes

3 cups all-purpose flour
2 tsp. rapid rise yeast
1 tsp. salt
1 tsp. sugar
1 tsp. Berkmans Spices Petaluma Pepper blend
1 clove garlic minced
1/3 cup onion minced
1/2 cup dried cranberries chopped
1/4 cup extra-virgin olive oil
1 cup warm water
1/4 cup freshly grated parmesan cheese

In a large bowl, combine 2 cups flour, yeast, sugar and salt. Add spices, garlic, rosemary, onion, and cranberries and stir to combine. Make a well in the center and pour in the olive oil and warm water. Stir until combined. Stir in just enough remaining flour to form soft dough.

Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest for 20 minutes.

Preheat oven to 375’. Coat a 13 x 9 x 1 inch baking pan with cooking spray. Punch dough down. Press into prepared pan. Cover and let rest for 10 minutes.

Sprinkle top evenly with parmesan cheese. Bake for 20 minutes or until golden brown. Cool in pan for 10 minutes; then remove from pan to a wire rack to cool.

From Laurie Figone

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