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.
Servings: 12 pieces
Calories: 246.61kcal
Equipment
- 1 large baking tray
Ingredients
- 500 g strong white bread flour
- 2 teaspoon 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 teaspoon 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
Calories: 246.61kcal | Carbohydrates: 32.2g | Protein: 5.68g | Fat: 10.33g | Saturated Fat: 1.38g | Polyunsaturated Fat: 1.11g | Monounsaturated Fat: 5.65g | Sodium: 473.22mg | Potassium: 84.08mg | Fiber: 1.78g | Sugar: 0.72g | Vitamin A: 224.57IU | Vitamin C: 4.91mg | Calcium: 13.09mg | Iron: 0.68mg