Artichoke Heart Focaccia

Artichoke Heart Focaccia

Dimpled, olive-oil-rich focaccia studded with marinated artichoke hearts and flaky sea salt.

Total 5 hr 45 min Makes 12 slices Calories 245/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This focaccia gets its airy, open crumb from a wet dough and a long, slow rise, while a generous pour of olive oil crisps the bottom and edges in the oven. Marinated artichoke hearts press into the dimpled surface along with rosemary, creating pockets of tangy flavor throughout. Serve it as a side for soup and salad, or cut into squares for a shareable appetizer.

Ingredients

  • 4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons fine sea salt
  • 1 teaspoon sugar
  • 1 3/4 cups warm water
  • 6 tablespoons extra-virgin olive oil, divided
  • 12 ounces marinated artichoke hearts, drained and halved
  • 2 tablespoons fresh rosemary leaves
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon flaky sea salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. In a large bowl, whisk together the flour, yeast, sea salt, and sugar.

  2. Add the warm water and 2 tablespoons of olive oil, then stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining.

  3. Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until doubled and bubbly.

  4. Pour 2 tablespoons of olive oil into a 9x13-inch baking pan and tilt to coat the bottom and sides evenly.

  5. Scrape the dough into the prepared pan, then fold the edges toward the center a few times to deflate slightly.

  6. Turn the dough over so the smoother side faces up, cover loosely, and let rest until relaxed and slightly puffed.

  7. Preheat the oven to 425°F.

  8. Oil your fingertips and press them firmly into the dough all over to create deep dimples that reach nearly to the bottom of the pan.

  9. Press the artichoke heart halves, rosemary leaves, and sliced garlic evenly into the dimples across the surface of the dough.

  10. Drizzle the remaining 2 tablespoons of olive oil over the top and sprinkle with flaky sea salt and black pepper.

  11. Bake until the top is deep golden brown and the edges are crisp, 25 to 30 minutes.

  12. Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack or cutting board and slice into squares.

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Artichoke Heart Focaccia

This focaccia gets its airy, open crumb from a wet dough and a long, slow rise, while a generous pour of olive oil crisps the bottom and edges in the oven. Marinated artichoke hearts press into the dimpled surface along with rosemary, creating pockets of tangy flavor throughout. Serve it as a side for soup and salad, or cut into squares for a shareable appetizer.

5 hr 45 min 12 slices 245 cal

Ingredients

  • 4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons fine sea salt
  • 1 teaspoon sugar
  • 1 3/4 cups warm water
  • 6 tablespoons extra-virgin olive oil, divided
  • 12 ounces marinated artichoke hearts, drained and halved
  • 2 tablespoons fresh rosemary leaves
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon flaky sea salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. 1

    In a large bowl, whisk together the flour, yeast, sea salt, and sugar.

  2. 2

    Add the warm water and 2 tablespoons of olive oil, then stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining.

  3. 3

    Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until doubled and bubbly.

  4. 4

    Pour 2 tablespoons of olive oil into a 9x13-inch baking pan and tilt to coat the bottom and sides evenly.

  5. 5

    Scrape the dough into the prepared pan, then fold the edges toward the center a few times to deflate slightly.

  6. 6

    Turn the dough over so the smoother side faces up, cover loosely, and let rest until relaxed and slightly puffed.

  7. 7

    Preheat the oven to 425°F.

  8. 8

    Oil your fingertips and press them firmly into the dough all over to create deep dimples that reach nearly to the bottom of the pan.

  9. 9

    Press the artichoke heart halves, rosemary leaves, and sliced garlic evenly into the dimples across the surface of the dough.

  10. 10

    Drizzle the remaining 2 tablespoons of olive oil over the top and sprinkle with flaky sea salt and black pepper.

  11. 11

    Bake until the top is deep golden brown and the edges are crisp, 25 to 30 minutes.

  12. 12

    Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack or cutting board and slice into squares.