1/1 Photo of Artichoke, Tomato and Asiago Focaccia
4 hrs 30 mins
High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.
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- 1Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
- 2Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
- 3Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
- 4Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
- 5Rinse and drain artichoke hearts, and finely chop.
- 6Mix artichokes, tomatoes, and cheese, set aside.
- 7The tomatoes will absorb any excess moisture from artichokes and soften nicely.
- 8Let the dough rise until doubled, about 1 1/2 to 2 hours.
- 9Scrape out onto a floured countertop or large cutting board.
- 10Shape the dough into a rough rectangle.
- 11Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
- 12Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
- 13Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
- 14Place dough on a cookie sheet lined with parchment paper or silpat.
- 15Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
- 16Brush dough with olive oil. Use fingers to make several small dimples in bread.
- 17Sprinkle with kosher salt, and more cheese if you like.
- 18Bake for 15 minutes, rotating pan after 10 minutes.
- 19Let cool slightly before cutting into squares.
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Nutritional Facts for Artichoke, Tomato and Asiago Focaccia
Serving Size: 1 (83 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 250.2
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 1.6 g
- Cholesterol 5.6 mg
- Sodium 792.8 mg
- Total Carbohydrate 40.6 g
- Dietary Fiber 2.3 g
- Sugars 1.1 g
- Protein 7.1 g
The following items or measurements are not included: