Description
A golden, olive oil-rich focaccia topped with roasted garlic, artichokes, roasted red pepper, and feta cheese.
Ingredients
Units
Scale
For the dough:
- 3 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/4 cup olive oil, plus 2 tablespoons
- 1 1/2 cups warm water (105°F to 110°F)
- 3 1/2 cups bread flour
For the toppings:
- 1 roasted bell pepper, peeled with seeds removed, and chopped
- 4 large cloves garlic, roasted and sliced
- 1/3 cup artichoke hearts, chopped
- 1/2 cup crumbled feta cheese
- 1 1/2 teaspoons dried oregano
- 1 teaspoon flaky coarse sea salt
- 3 tablespoons grated Parmesan cheese
- 1 sprig fresh rosemary
- Olive oil
- 4 fresh basil leaves, finely chopped
Instructions
- In a large bowl, whisk together yeast, sugar, salt, water, and ¼ cup olive oil. Stir to combine. Add flour and gently combine, but do not overmix.
- Cover and place in a warm, dark place until it has doubled in size.
- In an 8x10 inch pan, drizzle 2 tablespoons olive oil.
- Turn the dough out into the pan and stretch it out to fit the pan. Cover and let rise again.
- Preheat oven to 400 degrees F.
- Sprinkle the dough with the chopped pepper, garlic, artichoke hearts, and crumbled feta.
- Sprinkle the oregano, salt, and Parmesan on top.
- Pull the rosemary leaves off the sprig and sprinkle all around the dough.
- Drizzle with a little more olive oil and bake for about 20-25 minutes, depending on the range of your oven, or until the focaccia is golden.
- Once out of the oven, sprinkle with the fresh basil.
- Serve and enjoy!
- Prep Time: 5 minutes
- Inactive Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
