Sun-dried Tomato and Artichoke Focaccia
This Sun-dried Tomato and Artichoke Focaccia is the perfect snack or side dish for the summer months thanks to it’s bright flavours. Find out how to make it below.
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Simple Italian inspired cooking
Focaccia is a type of Italian bread that is quite flat with characteristic dimples that have been pressed into the dough.
It’s often flavoured with rosemary and flaky sea salt but can also be topped with things like caramelised onions and olives.
You can find some alternative focaccia recipes at the end of this post.
My Sun-dried Tomato and Artichoke Focaccia is a variation of the classic focaccia recipe that uses antipasti pressed into the dough to make for a light and bright bread.
Top tips for making focaccia
Keep the salt and yeast separate
When you are initially adding your ingredients to the bowl, don’t bring the yeast and salt into direct contact with one another. This is because the salt can kill the yeast meaning the dough won’t rise.
Don’t add more flour
With this recipe it can be very tempting to add more flour due to the consistency of the dough. But, don’t be alarmed by how wet the dough is. It’s meant to be like that! Your dough is wet due to the high ratio of liquid to flour.
You will see that it’s so wet, after your first prove you will be able to tip / pour the dough onto your baking tray.
At no point should you add more flour than the recipe states.
Get your hands, dough scraper and bowl oily
Because this is such a wet, sticky dough, everything that is going to come into contact with it needs to be oily.
When you’re kneading the dough use an oiled palm and an oiled dough scraper.
When you place the kneaded dough back into the bowl to prove make sure that has been oiled too. This will make sure it just slides out of the bowl when you come to shape it.
Press down deeply for pronounced dimples
Once it has proved your focaccia dough will be nice and puffy. Simply dip your fingers in olive oil then press them into the dough all the way down to the bottom. Given them a wiggle to expand the dimples. Repeat all over the dough.
Line your pan with baking paper
There are three options to stop your focaccia sticking to your pan:
- Oil the tray liberally
- Cover the baking tray with semolina
- Line your baking tray with baking paper
The latter is the most full-proof method. Once the bread is baked it will simply slide it off of the paper and tray.
Try the bounce test
You’ll know when your focaccia is done because it will have a beautiful golden brown crust but will be bouncy to the touch.
The recipe
Sun-dried Tomato and Artichoke Focaccia
Equipment
- 1 large baking tray
Ingredients
- 500 g strong white bread flour
- 2 tsp salt
- 10 g instant yeast
- 100 ml olive oil for the dough
- 350 ml water warm
- 6 sun-dried tomatoes roughly chopped
- 6 marinated artichokes roughly chopped
- 1 tsp flaky sea salt
- olive oil for your hands
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Add the olive oil and warm water.
- Bring together until you have a wet sticky dough ball.
- Knead briefly with oiled hands until it is smooth.
- Brush with olive oil and leave in an oiled bowl with a damp tea towel over the top.
- Leave to prove for 2 hours or until doubled in size.
- Line your baking tray with baking paper then tip out the dough on top.
- Oil your hands again and stretch it out into a large rectangle covering the baking tray.
- Press dimples into the dough at random intervals.
- Brush again with olive oil and cover.
- Let it prove for another hour.
- Pre-heat the oven to 220 C / 425 F / gas mark 7.
- Oil your hands and press down into the dimples again to make sure they are defined.
- Sprinkle over the sun-dried tomatoes, artichokes and salt flakes.
- Place in the centre of the oven and bake for 25 – 20 minutes until golden on top.
- Transfer to a cooling wrack but it’s best enjoyed while still warm!
Nutrition
More focaccia recipes
If you like this Sun-dried Tomato and Artichoke Focaccia recipe then you might like these:
The Italian recipe collection
Why not try some of these other Italian inspired recipes.