Artichoke Tomato And Asiago Focaccia Recipe

Ingredients for Artichoke Tomato And Asiago Focaccia

• All Purpose Flour
• 1 cup milk
• Fast Rising Yeast
• Olive Oil
• 1 1/2 teaspoons salt
• Artichoke Heart
• Sun Dried Tomato
• Asiago Cheese
• Kosher Salt

How to Make Artichoke Tomato And Asiago Focaccia

1. Scald 1 cup of milk and cool to lukewarm (it shouldn't be too hot or it will kill the yeast).
2. 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.
3. 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.
4. Let the dough rest, covered, for 30 minutes. Then, knead it on a lightly floured surface for about 5 minutes.
5. The dough should be very sticky but hold together in a ball.
6. Rinse and drain one 14-ounce can of artichoke hearts. Finely chop them.
7. 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.)
8. Let the dough rise in a lightly oiled bowl, covered, until doubled in size, about 1 1/2 to 2 hours.
9. Lightly flour a clean countertop or large cutting board. Scrape the dough onto the surface.
10. Shape the dough into a rough rectangle.
11. Use a floured rolling pin to roll the dough to about 1/4 to 1/2 inch thick.
12. Spread the artichoke, tomato, and cheese mixture over about 2/3 of the dough. The mixture should be damp but not dripping wet.
13. 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.
14. Place the dough on a baking sheet lined with parchment paper or a silicone baking mat.
15. Preheat your oven to 450°F (232°C).
16. Let the dough rise, loosely covered, for 1 to 1 1/2 hours, until puffy and soft.
17. Brush the dough with 2 tablespoons of olive oil.
18. Use your fingers to make several small dimples in the bread.
19. Sprinkle generously with kosher salt and extra Asiago cheese, if desired.
20. Bake for 15 minutes, rotating the pan halfway through (after 10 minutes).
21. Let the focaccia cool slightly before cutting it into squares.