ARTICHOKE FOCACCIA
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 55m
Number Of Ingredients 6
Steps:
- Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won't come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it's smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.
- Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
- When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.
- Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.
Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.38 milligram of sodium
ARTICHOKE FOCACCIA WITH ROSEMARY
Artichoke Focaccia with Rosemary is easy to make and will rival any focaccia from an Italian baker! Great for dipping into a fruity extra-virgin olive oil!
Provided by By: Carol | From A Chef's Kitchen
Categories Breads and Muffins
Time 3h15m
Number Of Ingredients 12
Steps:
- Line a large baking sheet with parchment paper. Sprinkle the cornmeal over the parchment paper and set aside.
- Place 2 1/2 cups flour in a large mixing bowl. Make a well.
- Pour water and 2 tablespoons oil into well. Sprinkle yeast and salt over the water.
- Stir dough together with a spoon. (Dough will be ragged.)
- Turn dough out onto a floured surface. Add 1/4 cup flour.
- Knead dough for 6-8 minutes, adding very small amounts of flour as needed or until dough is smooth, soft and springs back from the touch.
- Drizzle a small amount of olive oil into the mixing bowl and place dough in bowl. Turn dough so that it's covered with oil.
- Cover with a clean kitchen towel and place in a warm place to rise for 60-90 minutes or until doubled in size.
- Meanwhile, prepare artichoke combination: Combine artichoke hearts, rosemary, garlic, 3 tablespoons olive oil and salt to taste in a bowl. Set aside.
- When the dough has doubled in size, cut the dough into four even pieces.
- On a floured surface, roll each piece into a 6 to 7-inch circle and place on the prepared baking sheet.
- Create a few "dimples" with your finger.
- Sprinkle each circle evenly with Parmesan cheese.
- Place even amounts of the artichoke combination on each of the circles, gently pressing it into the dough.
- Cover with the towel and let rise again another 30 minutes.
- Preheat oven to 375 degrees.
- Bake for 25-30 minutes.
- Sprinkle with coarse sea salt. Serve, dipped in good extra-virgin olive oil or other seasoned olive oil.
Nutrition Facts : ServingSize 1, Calories 633 kcal, Carbohydrate 77 g, Protein 13 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 689 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 23 g
FRESH FOCACCIA WITH MARINATED CHICKEN AND SPINACH AND ARTICHOKE SPREAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat a grill pan or grill over medium-high heat.
- Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
- For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
- For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
- Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
- Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
- In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
- Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
- Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
- Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
- Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
- Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
- Preheat the oven to 425 degree F and set a rack in the middle of the oven.
- Bake the dough until golden brown, 35 to 40 minutes.
ARTICHOKE TETRAZZINI
Marinated artichokes are the centerpiece in this pasta dish. Recipe can be doubled for a larger crowd.
Provided by Gayle Wagner
Categories Main Dish Recipes Pasta Tetrazzini Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Cook linguini in a large pot of boiling salted water until tender.
- Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
- Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 53.1 g, Cholesterol 42.8 mg, Fat 18.6 g, Fiber 3.9 g, Protein 17.1 g, SaturatedFat 9.4 g, Sodium 771.9 mg, Sugar 2.9 g
BAKED STUFFED ARTICHOKES WITH FOCACCIA (THE OLIVE GARDEN)
This is no knock off recipe. You can find this at the following link along with other recipes: http://www.olivegarden.com/recipes/recipe_search/ At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family.
Provided by Starfire aka Wendy
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350ºF.
- ARTICHOKE STUFFING.
- USE scissors to snip off sharp points of each artichoke leaf.
- COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
- SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
- STUFFING:.
- MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
- CUT cooled artichokes in half, lengthwise, exposing inner leaves.
- SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
- TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).
Nutrition Facts : Calories 446.6, Fat 16.4, SaturatedFat 10.2, Cholesterol 46.6, Sodium 326.1, Carbohydrate 23.7, Fiber 5.8, Sugar 5.8, Protein 8
ARTICHOKE, TOMATO AND ASIAGO FOCACCIA
High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.
Provided by EmmyDuckie
Categories Yeast Breads
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
- Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
- Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
- Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
- Rinse and drain artichoke hearts, and finely chop.
- Mix artichokes, tomatoes, and cheese, set aside.
- The tomatoes will absorb any excess moisture from artichokes and soften nicely.
- Let the dough rise until doubled, about 1 1/2 to 2 hours.
- Scrape out onto a floured countertop or large cutting board.
- Shape the dough into a rough rectangle.
- Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
- Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
- Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
- Place dough on a cookie sheet lined with parchment paper or silpat.
- Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
- Brush dough with olive oil. Use fingers to make several small dimples in bread.
- Sprinkle with kosher salt, and more cheese if you like.
- Bake for 15 minutes, rotating pan after 10 minutes.
- Let cool slightly before cutting into squares.
More about "artichoke focaccini recipes"
FOCACCIA WITH ARTICHOKES & OLIVES | ITALIAN FOOD FOREVER
From italianfoodforever.com
FOCACCIA-ARTICHOKE DRESSING | BETTER HOMES & GARDENS
From bhg.com
12 ARTICHOKE PASTA RECIPES TO MAKE FOR DINNER | ALLRECIPES
From allrecipes.com
SPINACH ARTICHOKE FOCACCIA - FLEICHMANN'S YEAST
From fleischmannsyeast.com
BALSAMIC ZUCCHINI, ARTICHOKE, AND CHèVRE FOCACCIA RECIPE - GOOP
From goop.com
MARINATED ARTICHOKE AND RED ONION FOCACCIA WITH CENTO
From foodinjars.com
ARTICHOKE FRITTATA RECIPE - COOKING WITH NONNA
From cookingwithnonna.com
SUN DRIED TOMATO, ARTICHOKE, AND PARMESAN FOCACCIA
From goodthingsbaking.com
ARTICHOKE & OLIVE FOCACCIA | THE IDEAS KITCHEN
From theideaskitchen.com.au
ARTICHOKE TOMATO FOCACCIA • CUBBIN THE KITCHEN
From cubbinthekitchen.com
NONNA'S ARTICHOKE FOCACCIA RECIPE WITH ORGANIC OLIVE OIL
From mannioil.com
ROASTED RED PEPPER AND ARTICHOKE GARDEN PARTY FOCACCIA
From dishofftheblock.com
CREAMY ARTICHOKE PASTA RECIPE ROMAN-STYLE - RECIPES FROM ITALY
From recipesfromitaly.com
ARTICHOKE FOCACCINI – RECIPES NETWORK
From recipenet.org
RECIPES — CULTIVATE CALIFORNIA
From cultivatecalifornia.com
FOCACCIA BREAD WITH OLIVES AND ARTICHOKES - FOODNESS GRACIOUS
From foodnessgracious.com
3 ARTICHOKE FOCACCIA RECIPES – ONE WITH FETA, ONE VEGAN, ONE …
From mydearkitcheninhelsinki.com
SPINACH ARTICHOKE ITALIAN FOCACCIA - COOKING FOR KEEPS
From cookingforkeeps.com
WOOD FIRED ARTICHOKES WITH LEMON, GARLIC AND FOCCACIA BREAD
From foodnetwork.ca
BEST MARINATED OCTOPUS, ARTICHOKES WITH FOCACCIA RECIPES | FOOD …
From foodnetwork.ca
TOMATO ARTICHOKE FOCACCIA - TUTTOROSSOTOMATOES.COM
From tuttorossotomatoes.com
EASY MEDITERRANEAN FOCACCIA WITH OLIVES AND ARTICHOKES
From wearychef.com
ARTICHOKE FOCACCIA — OLIVE WOOD VEGAN
From olivewoodvegan.com
ARTICHOKE FOCACCIA BREAD | DAVINCI SIGNATURE
From davincipasta.com
RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
27 FOCACCIA TOPPINGS {EASY & DELICIOUS} - ITALIAN RECIPE BOOK
From italianrecipebook.com
TURKEY-ARTICHOKE FOCACCIA SANDWICH RECIPE - PILLSBURY.COM
From pillsbury.com
ARTICHOKE FOCACCINI RECIPE - RECIPESWORLDZONE.BLOGSPOT.COM
From recipesworldzone.blogspot.com
SPINACH & ARTICHOKE FOCACCIA FLATBREAD RECIPE | HELLOFRESH
From hellofresh.com
ARTICHOKE FOCACCIA | *REESE SPECIALTY FOODS
From reesespecialtyfoods.com
ARTICHOKE FOCACCIA RECIPE
From recipecialist.com
ARTICHOKE FOCACCINI | RECIPE | FOOD NETWORK RECIPES, RECIPES, FOOD
From pinterest.com
SPINACH ARTICHOKE ITALIAN FOCACCIA | PUNCHFORK
From punchfork.com
ARTICHOKE FOCACCINI RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love