by kirra » Sun Nov 08, 2009 11:50 pm
Olive & Artichoke Foccacia
Ingredients:
3 1/2 cups flour
1 package active dry yeast
2 cups lukewarm water
2 tablespoons olive oil PLUS 1/4 cup, divided use
1 tablespoon salt
10 oz can artichoke hearts, drained and chopped
1/3 cup Greek olives, halved
2 tablespoons fresh rosemary, chopped
1/2 cup Parmesan cheese, grated, Optional
Preparation:
In a small bowl, dissolve the yeast in 1/2 cup of water. Allow to sit about 10 minutes.
Then combine yeast with 1 cup of flour in the bowl of a stand mixer with a dough hook. Mix thoroughly then add the 2 tablespoons of olive oil, salt, 2 1/2 cups flour and 3/4 cup water. Mix thoroughly again and then add the remaining flour and water. Continue to mix with the dough hook until a soft dough forms. If it is sticky, add a bit more flour, too dry or powdery, add a touch more water.
Remove from the bowl and pat into a round shape. Grease a 14 x18 inch pan (a black, metal pan works best) with about 2 tablespoons of olive oil. Place the dough in it, cover with a damp towel and allow to rise (an "cold" oven is an excellent place to allow your dough to rise) about 1 1/2 hours.
After the 1 1/2 hours, stretch the dough out to the length of the pan, cover with a damp towel and allow to rise an additional 45 minutes.
After about 15 minutes, preheat the oven to 450 (it is nice to bake this in the pan on a baking stone, if possible. Place the baking stone in the oven while you preheat).
After the 45 minutes, uncover and poke the dough with your finger to make little holes.
In a small bowl combine 1/4 cup olive oil,a tablespoons of water, rosemary and a bit of salt. Brush this over the bread along with the artichokes, and olives.
Bake 15-20 minutes, checking about half way through to make sure it isn't browning too quickly. If you are using the Parmesan, sprinkle it on after about 15 minutes of baking then return it to the oven for about 5 more minutes. Serve warm or at room temperature.
[b][size=150]Olive & Artichoke Foccacia[/size]
Ingredients:[/b]
3 1/2 cups flour
1 package active dry yeast
2 cups lukewarm water
2 tablespoons olive oil PLUS 1/4 cup, divided use
1 tablespoon salt
10 oz can artichoke hearts, drained and chopped
1/3 cup Greek olives, halved
2 tablespoons fresh rosemary, chopped
1/2 cup Parmesan cheese, grated, Optional
[b]Preparation:
[/b]
In a small bowl, dissolve the yeast in 1/2 cup of water. Allow to sit about 10 minutes.
Then combine yeast with 1 cup of flour in the bowl of a stand mixer with a dough hook. Mix thoroughly then add the 2 tablespoons of olive oil, salt, 2 1/2 cups flour and 3/4 cup water. Mix thoroughly again and then add the remaining flour and water. Continue to mix with the dough hook until a soft dough forms. If it is sticky, add a bit more flour, too dry or powdery, add a touch more water.
Remove from the bowl and pat into a round shape. Grease a 14 x18 inch pan (a black, metal pan works best) with about 2 tablespoons of olive oil. Place the dough in it, cover with a damp towel and allow to rise (an "cold" oven is an excellent place to allow your dough to rise) about 1 1/2 hours.
After the 1 1/2 hours, stretch the dough out to the length of the pan, cover with a damp towel and allow to rise an additional 45 minutes.
After about 15 minutes, preheat the oven to 450 (it is nice to bake this in the pan on a baking stone, if possible. Place the baking stone in the oven while you preheat).
After the 45 minutes, uncover and poke the dough with your finger to make little holes.
In a small bowl combine 1/4 cup olive oil,a tablespoons of water, rosemary and a bit of salt. Brush this over the bread along with the artichokes, and olives.
Bake 15-20 minutes, checking about half way through to make sure it isn't browning too quickly. If you are using the Parmesan, sprinkle it on after about 15 minutes of baking then return it to the oven for about 5 more minutes. Serve warm or at room temperature.