Artichoke Focaccia
VegetarianPreparation Time: 1.2 hour
Cooking Time: 30 min
Serves 4
INGREDIENTS
- 1 cup warm water
- 1 tsp granulated sugar
- 2½ tsp active dry yeast
- ½ cup olive oil
- 4 cloves garlic, minced
- ½ tsp black pepper
- ½ tsp salt
- 2½ cups all purpose flour
- 1 tsp salt
- 1 cup mixture pitted green and black olives, chopped
- 1 cup roasted red pepper, chopped
- 1 cup red onion, sliced thin
- 1 cup Marinated Artichoke Hearts, sliced thin
- 1 tbsp olive oil to grease baking sheet
- 2 tsp corn meal to sprinkle on baking sheet
- ½ cup grated romano cheese
DESCRIPTION
This warm Focaccia can definitely be a satisfying meal or served as an appetizer.
DIRECTIONS
1. Pour the warm water into the bowl of your stand mixer. Add the granulated sugar, and stir to combine.
2. Add the active dry yeast, and let sit for about five minutes.
3. While the yeast is enjoying its feast on the sugar, heat the olive oil in a large frying pan over low heat. Add the garlic, black pepper, and salt. Let sauté for about three minutes until the garlic has softened. Remove from heat, and set aside until ready to use.
4. When the yeast is foamy, add 1 cup of the flour, the salt, and 2 tbsp of the garlic olive oil, and using the dough hook, beat on medium speed until the ingredients are fully combined.
5. Let sit for 10 minutes. Add the remaining 1-1/2 cups flour. and beat/knead using the dough hook until the flour is fully incorporated, and the dough has pulled away from the sides of the bowl.
6. Place in an oiled bowl. Cover with plastic wrap, and set aside to proof for 1 hour.
7. After you’ve removed the two tablespoons of olive oil to add to the flour mixture, you can add the black olives, red pepper, red onion, artichoke hearts, capers, pecorino romano cubes to the remaining garlic oil in the frying pan.
8. Stir to combine, and let sit until the dough is doubled in size. It’s okay if the cheese melts.
9. Preheat oven to 375 degrees. Grease a small baking sheet with about a tablespoon of olive oil. Sprinkle baking sheet with cornmeal.
10. Once the dough has doubled in size, spread onto the prepared baking sheet. Using your fingers, make indentations all over the dough.
11. Top with the olive, pepper, onion, capers and artichoke mixture. Bake for about 20-30 minutes, or until the crust is fully baked and golden brown.
12. Sprinkle with the grated Romano cheese.
13. Serve warm and Enjoy!
2. Add the active dry yeast, and let sit for about five minutes.
3. While the yeast is enjoying its feast on the sugar, heat the olive oil in a large frying pan over low heat. Add the garlic, black pepper, and salt. Let sauté for about three minutes until the garlic has softened. Remove from heat, and set aside until ready to use.
4. When the yeast is foamy, add 1 cup of the flour, the salt, and 2 tbsp of the garlic olive oil, and using the dough hook, beat on medium speed until the ingredients are fully combined.
5. Let sit for 10 minutes. Add the remaining 1-1/2 cups flour. and beat/knead using the dough hook until the flour is fully incorporated, and the dough has pulled away from the sides of the bowl.
6. Place in an oiled bowl. Cover with plastic wrap, and set aside to proof for 1 hour.
7. After you’ve removed the two tablespoons of olive oil to add to the flour mixture, you can add the black olives, red pepper, red onion, artichoke hearts, capers, pecorino romano cubes to the remaining garlic oil in the frying pan.
8. Stir to combine, and let sit until the dough is doubled in size. It’s okay if the cheese melts.
9. Preheat oven to 375 degrees. Grease a small baking sheet with about a tablespoon of olive oil. Sprinkle baking sheet with cornmeal.
10. Once the dough has doubled in size, spread onto the prepared baking sheet. Using your fingers, make indentations all over the dough.
11. Top with the olive, pepper, onion, capers and artichoke mixture. Bake for about 20-30 minutes, or until the crust is fully baked and golden brown.
12. Sprinkle with the grated Romano cheese.
13. Serve warm and Enjoy!