Ingrédients pour Artichoke Tomato And Asiago Focaccia
- 4 1/2 cups all-purpose flour
- 1 cup milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup olive oil, plus 2 tablespoons for brushing
- 1 1/2 teaspoons salt
- 1 (14 ounce) can artichoke hearts
- sun dried tomatoes
- 1 cup shredded Asiago cheese, plus more for sprinkling
- kosher salt, for sprinkling
- 1 cup chopped fresh tomatoes
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Comment préparer Artichoke Tomato And Asiago Focaccia
- Scald 1 cup of milk and cool to lukewarm (it shouldn't be too hot or it will kill the yeast).
- In a medium bowl, combine 4 cups sifted all-purpose flour, 2 1/4 teaspoons active dry yeast, 1/4 cup olive oil, and the lukewarm milk. Cover and let rest for 20 minutes.
- Sprinkle 1 1/2 teaspoons of salt over the dough. Using an electric mixer with a dough hook, mix on low-medium speed, gradually adding more flour (about 1/2 cup at a time) until the dough is sticky, stretchy, and pulls away from the sides of the bowl.
- Let the dough rest, covered, for 30 minutes. Then, knead it on a lightly floured surface for about 5 minutes.
- The dough should be very sticky but hold together in a ball.
- Rinse and drain one 14-ounce can of artichoke hearts. Finely chop them.
- In a separate bowl, combine the chopped artichoke hearts with 1 cup of chopped fresh tomatoes and 1 cup of shredded Asiago cheese. Set aside. (The tomatoes will absorb any excess moisture from the artichokes and soften nicely.)
- Let the dough rise in a lightly oiled bowl, covered, until doubled in size, about 1 1/2 to 2 hours.
- Lightly flour a clean countertop or large cutting board. Scrape the dough onto the surface.
- Shape the dough into a rough rectangle.
- Use a floured rolling pin to roll the dough to about 1/4 to 1/2 inch thick.
- Spread the artichoke, tomato, and cheese mixture over about 2/3 of the dough. The mixture should be damp but not dripping wet.
- Fold the dough into thirds like an envelope: fold one empty third over the center, then fold the other side over that. Gently roll the dough again until the filling just begins to be visible through the top.
- Place the dough on a baking sheet lined with parchment paper or a silicone baking mat.
- Preheat your oven to 450°F (232°C).
- Let the dough rise, loosely covered, for 1 to 1 1/2 hours, until puffy and soft.
- Brush the dough with 2 tablespoons of olive oil.
- Use your fingers to make several small dimples in the bread.
- Sprinkle generously with kosher salt and extra Asiago cheese, if desired.
- Bake for 15 minutes, rotating the pan halfway through (after 10 minutes).
- Let the focaccia cool slightly before cutting it into squares.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
4g
Fat
8g
Carbs
13g
