Focaccia With Olives Artichokes Food

FOCACCIA WITH OLIVES & ARTICHOKES

Steps:

• Mix together 5 cups of the flour, 2 tablespoons of oil, salt, and yeast in a large bowl.
• Add just enough warm water along to create a shaggy ball.
• Dump the dough onto a lightly floured counter, and begin to knead with the heels of your hand.
• Knead for about 5 minutes, or until the dough is smooth and pliant, adding a little additional flour as needed to keep the dough from sticking.
• Add a little oil (2 tablespoons) to the bottom of a large bowl and place your dough inside.
• Roll the ball around in the oil, ensuring the sides of the bowl, and ball of dough are both lightly oiled.
• Cover your bowl with plastic wrap and place in a warm spot to rise. (I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
• Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
• Line two baking sheets with parchment paper that has been lightly brushed with olive oil.
• Divide the dough into four equal pieces and roll each into a round disc.
• Use your fingers to stretch each disc into a 7 to 8 inch circle and place two circles on each baking sheet.
• Cover the dough circles with a clean kitchen towel and let rest while the oven heats.
• Preheat the oven to 425 degrees F.
• Heat 2 tablespoons of olive oil in a frying pan, then add the artichokes.
• Fry, stirring often until the chokes just begin to take on color.
• Use your fingertips to create dimples across the top of each focaccini, then drizzle with a tablespoon or two of olive oil and sprinkle with some coarse sea salt.
• Divide the artichokes and olives between the four focaccia.
• Bake the focaccini until they are golden brown and cooked through, about 18 to 20 minutes (internal temperature of 190 degrees F.)
• Allow to cool to room temperature, then enjoy!

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.

FOCACCIA BREAD HERBED WITH BLACK OLIVE & FRESH ROSEMARY

Steps:

• Cover potato with cold water in medium saucepan.
• Simmer until potato is tender.
• Drain, reserving cooking liquid.
• Mash potato.
• Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
• Let stand until the yeast begins to act, about 5 minutes.
• Add 2 tablespoons of the oil to the yeast mixture.
• In a food processor add together the flours, potato and salt.
• Pulse 4 times.
• With the machine running slowly pour through feed tube the yeast mixture.
• Adding rest of water to make a ball of dough in the machine.
• (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
• Knead for 1 minute in food processor.
• Turn out on a floured surface, and knead just until smooth.
• Keep the dough soft.
• Pour 1/2 teaspoon of the oil into a clean bowl.
• Place the dough in the bowl, turning once to oil the top.
• Cover.
• Let rise until doubled, 30 to 45 minutes.
• Punch the dough down.
• Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
• Gently press the dough out to about 1/2 inch thickness.
• Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
• Use your knuckle to dimple the dough at 1-1/2 inch intervals.
• Sprinkle with the rosemary, black olives and the cheese.
• Place in a cold oven on the center shelf.
• Place a flat pan of hot water on the shelf below the bread.
• Let rise until doubled, 20 to 25 minutes.
• Sprinkle with salt to taste.
• Turn on the oven to 375°F.
• Bake the focaccia for 20 to 25 minutes, or until browned on top.
• Remove from the pan, and cool on a wire rack.
• Serve warm.

BAKED STUFFED ARTICHOKES WITH FOCACCIA (THE OLIVE GARDEN)

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).