Focaccia Bread with Olives and Artichokes

• Vegan

• Produce

  • 1 1/2 cups Artichoke hearts
  • 1 cup Red onion
  • 2 tbsp Thyme, fresh

• Condiments

  • 1 1/4 cups Green and black olives

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 tsp Cornmeal
  • 1 envelope Quick acting yeast, dried
  • 1/2 tsp Salt
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Liquids

  • 1 cup Water

Found on foodnessgracious.com

Description

Directions

• line a 13 x 9inch baking tray with parchment paper and sprinkle with the cornmeal. 
• In the bowl of a stand mixer with a dough hook attachment, add the 3 cups flour, salt, yeast, 2 tbsp of the olive oil and the water.
• Mix on low speed until the dough comes together and then add 1/2 cup of chopped olives. Keep mixing for about 6-7 minutes. Form the dough into a ball with your hands.
• Transfer the dough to a bowl rubbed lightly on the inside with olive oil.
• Cover with a clean towel and let rise for about 60-90 minutes and has almost doubled in size.
• Dust your work surface with some of the extra flour and dump the dough out not top of it.
• Punch the air out of the dough and divide into four evenly sized pieces.
• Form each piece into a ball and roll out with a rolling pin to about 6 inches wide. Place the circles of dough onto the prepared baking tray.
• Pour some of the olive oil over each loaf and press into it with your finger tips to form the focaccia dimples.
• Top each loaf with some red onion slices, more chopped olives, artichoke and fresh thyme.
• Sprinkle with sea salt and cover loosely with the towel again. Let rest for about another 30-40 minutes.
• Preheat the oven to 375 degrees.
• Once the dough has risen slightly, place the loaves into the oven and bake for 25-30 minutes.
• After the focaccia comes out of the oven brush with more olive oil and sprinkle with extra sea salt if desired.

Nutrition