Red Pepper, Artichoke & Parmesan Focaccia
Prep 1HR 30M | Bake 20M | Enjoy in 1HR 50M
Focaccia is similar to pizza, but thicker, to sop up savoury soups and stews or slice horizontally for sandwich fillings. A bakery in Banff is known for amazing focaccia that emerges hot from the oven at 11:00 a.m. and is sold out within 30 minutes.
3 cups all purpose wheat flour
2 teaspoons instant or quick rise yeast (1 packet)
1 teaspoon salt
1 tablespoon sugar
1 cup very warm water
1/3 cup canola oil, divided
¼ cup thinly sliced red onion
1 cup sliced roasted red pepper
1 cup sliced marinated artichoke hearts
¼ cup grated Parmesan
1 tablespoon Italian herb mixture (basil, oregano, thyme leaves)
- In a large mixing bowl whisk flour, instant yeast, salt, and sugar. In a measuring cup whisk warm water with ½ of the canola oil. Pour the wet ingredients into the flour mixture and stir until dough forms a loose sticky ball. Turn out onto a lightly floured surface and knead until smooth and elastic, about five minutes. The dough should be very soft.
- Place dough in a lightly oiled bowl, cover with a clean cloth and let rise until double in size, about 45 minutes.
- Preheat oven to 425°F (220°C). Liberally oil a 9×13 inch (23 x 33 cm) baking sheet.
- Form dough into a large oblong on the baking sheet, cover and let rest 15 minutes. With your fingers, indent dough with “dimples” across the top. Cover with toppings and sprinkle with herb mixture. Drizzle lightly with canola oil.
- Place on the centre rack and bake for 20- 25 minutes, until toppings are slightly browned and the dough edges are crispy. Slice in the pan and serve hot.