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
INSTRUCTIONS
- 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.