Artichoke stuffed focaccia

Inspired by Arcangeli Grocery artichoke garlic bread, I created this focaccia with some of my favorite Italian ingredients recipe. It is suitable for a 8x8 inch size. You can double up the ingredients for a typical 13x9 inch focaccia bread. Note, I made the dough and let it ferment overnight in a cool kitchen.

Ingredients:

1.75 cups of all purpose flour (extra tablespoons of flour for dusting), 1-1/8 tsp instant yeast, 1/8 tsp white sugar, 3/4 cup warm water, 2 tbs extra virgin olive oil, 1 pinch of sea salt and 1 cup of marinated cooked artichokes (I used Trader Joe's from the bottle).

(Click here for how to cook artichoke)

Procedures:

1. In a large bowl, mix warm water, yeast and sugar. Let it sit for 15 minutes for little bubbles to form.

2. Sift flour and salt in the bowl. Mix and knead the dough until everything comes together in a smooth ball. You may want to extra flour, one tablespoon at a time, if the dough is too wet.

3. Tear the marinated cooked artichokes to bite sized pieces. Fold the artichoke pieces and 1 tbs EVOO into the dough. Form a ball.

4. Clean the mixing bowl. Grease inside the bowl with 0.5 tbs EVOO. Place the artichoke stuffed dough in the bowl. Cover the bowl with plastic wrap and place it in the fridge or cold kitchen overnight (or at least 12 hours).

5. After 12 hours or overnight, bring the dough to room temperature.

6. Grease an 8x8 inch baking pan with 0.5 tbs EVOO. Mold the dough in the pan. Then using your finger tips, gently depress holes (but not through) in the dough. Cover with a damp kitchen towel and let the dough rise for another 15 to 20 minutes.

7. Preheat the oven to 350 degF.

8. Place the pan with artichoke stuffed dough in the oven. Bake for 30 to 35 minutes until the bread is cooked through. You can check by inserting the center with a sharp knife.

9. Remove the focaccia from the oven. Let it rest for a few minutes.

10. Serve with your favorite dipping condiment or have it as a side. Enjoy!

Notes:

Feel free to add fresh rosemary sprigs, roasted garlic or other Italian herbs to the dough.