Focaccia Bread with Olives and Artichokes

Ingredients

  • 1 tsp cornmeal
  • 3 1/4 cups all purpose flour divided
  • 1/2 tsp salt
  • 1 envelope dried quick acting yeast I use Red Star Yeast
  • 1/2 cup extra virgin olive oil divided
  • 1 cup warm water
  • 1 1/4 cups green and black olives with pits taken out
  • 1 cup sliced red onion
  • 1 1/2 cups artichoke hearts roughly chopped
  • 2 tbsp fresh thyme chopped
  • 2 tsp sea salt

Method

  • line a 13 x 9inch baking tray with parchment paper and sprinkle with the cornmeal.
  • In the bowl of a stand mixer with a dough hook attachment, add the 3 cups flour, salt, yeast, 2 tbsp of the olive oil and the water.
  • Mix on low speed until the dough comes together and then add 1/2 cup of chopped olives. Keep mixing for about 6-7 minutes. Form the dough into a ball with your hands.
  • Transfer the dough to a bowl rubbed lightly on the inside with olive oil.
  • Cover with a clean towel and let rise for about 60-90 minutes and has almost doubled in size.
  • Dust your work surface with some of the extra flour and dump the dough out not top of it.
  • Punch the air out of the dough and divide into four evenly sized pieces.
  • Form each piece into a ball and roll out with a rolling pin to about 6 inches wide. Place the circles of dough onto the prepared baking tray.
  • Pour some of the olive oil over each loaf and press into it with your finger tips to form the focaccia dimples.
  • Top each loaf with some red onion slices, more chopped olives, artichoke and fresh thyme.
  • Sprinkle with sea salt and cover loosely with the towel again. Let rest for about another 30-40 minutes.
  • Preheat the oven to 375 degrees.
  • Once the dough has risen slightly, place the loaves into the oven and bake for 25-30 minutes.
  • After the focaccia comes out of the oven brush with more olive oil and sprinkle with extra sea salt if desired.

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