Artichoke Tomato Focaccia

The perfect picnic bake full of flavour and impossible to resist.

Servings: 12

Author:

Prep Time
20 minutes

Cook Time
35 minutes

Raising Time
1 hour, 45 minutes

Total Time
2 hours, 40 minutes

Course:

Main Course Appetizer Baking Party Food

Cuisine:

Italian Mediterranean

Keywords:

baked Bread Italian Tomatoes bake focaccia artichoke tomato Rosemary homemade mediterranean Sun Dried salt yeast Sun Dried Picnic Soup Bread artichokes Home Baking Artichoke Hearts Heart Hearts Sundried

Instructions

1 Make the Dough

First you want to take out some of the tops of the sprigs of rosemary set aside
for later. Take the leaves off the rest and finely chop the leaves.

Put the both flours in a large mixing bowl or a stand mixer with a dough hook.
with the salt finely chopped rosemary and the yeast. Mix to combine, then add
the 100ml Oil, plus 300ml of the warm water. Stir together. You want to add the
rest of the water slowly to get to a soft dough that is not overly wet and
sticky.

It is best to not add all the water rather than add more flour.

Now knead the dough either on an oiled surface or in the stand mixer on a slow
speed. It will take around 8 minutes in the mixer or 10 minutes by hand.

Put the dough in a well oiled baking tin, mine is 35cm by 26cm cover and place
in a warm pace for 1 hour until doubled in size.
2 Filling Time

Roughly chop the Artichoke Hearts and Sun Dried Tomatoes.

After the dough has risen, using your fingers press it out so that it is
slightly too large for the tin and cover half with the Artichokes and Tomatoes.

Fold over the top and seal by tucking under. Add Oil if the tin needs it. Then
press out to fit the tin.

Cover and let rise for 45 minutes in a warm place.
3 Baking Time

Preheat the oven to 200°C Fan.

Take 30ml of Oil and 30ml Water and whisk together until emulsifed.

Once the focaccia is risen pour over the Oil and Water and sprinkle with 2 tsp
of Flaky Sea Salt. Then top with the Rosemary tops and any remaining Artichoke
and Tomato pieces left.

Bake for 35 minutes until golden brown and completely cooked.

Artichoke Tomato Focaccia

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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