Artichoke Tomato And Asiago Focaccia Recipes

ARTICHOKE, TOMATO AND ASIAGO FOCACCIA

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.

ARTICHOKE FOCACCINI

Steps:

• Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside.
• Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make "dimples" in each round with fingertips.
• In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush, brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese
• Bake in oven for 13 to 15 minutes, or until golden brown.
• Serve warm.

ARTICHOKE FOCACCIA

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.

TOMATO AND ARTICHOKE FOCACCIA

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 13x9 inch baking pan or 2 (8-inch) cake pans with cooking spray. Unroll pizza dough and press evenly over bottom and up the sides 1 inch.
• Brush the dough with olive oil and sprinkle with garlic and basil. Cover with RED GOLD® or REDPACK® WHOLE PEELED TOMATOES, artichoke hearts and mushrooms. Sprinkle with cheese and green bell pepper.
• Bake focaccia for 20 minutes or until crust is golden brown.

TOMATO AND ARTICHOKE FOCACCIA

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 13x9 inch baking pan or 2 (8-inch) cake pans with cooking spray. Unroll pizza dough and press evenly over bottom and up the sides 1 inch.
• Brush the dough with olive oil and sprinkle with garlic and basil. Cover with RED GOLD® or REDPACK® WHOLE PEELED TOMATOES, artichoke hearts and mushrooms. Sprinkle with cheese and green bell pepper.
• Bake focaccia for 20 minutes or until crust is golden brown.

ARTICHOKE, TOMATO PANINI

Steps:

• Toast the focaccia bread (or if you have a Panini maker, save this step until later).
• Spread the Artichoke dip on the bread. Layer on the feta cheese, tomato and avocado.
• Add salt and pepper to taste.
• Grill on the Panini maker if you are using one. Serve.