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Artichoke Tomato Focaccia

The perfect picnic bake full of flavour and impossible to resist.
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Prep Time 20 minutes
Cook Time 35 minutes
Raising Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Course Appetizer, Baking, Main Course, Party Food
Cuisine Italian, Mediterranean
Servings 12
Calories 354 kcal

Ingredients
  

For the Bread

  • 400 grams Strong White Bread Flour
  • 350 grams 00 Flour
  • 2 tsp Fine Salt
  • 3 tsp Active Dried Yeast (9g)
  • 100 ml Olive Oil or use oil from Artichoke and Tomato Jars
  • 400 ml Warm Water

For the Flavours & Filling

  • 25 g Fresh Rosemary 1 bunch
  • 1 jar Artichoke Hearts in Oil
  • 1 jar Sun Dried Tomatoes in Oil
  • 2 tsp Flaky Sea Salt
  • 30 ml Oil from Jars or Olive
  • 30 ml Water

Instructions
 

  • Make the Dough
    First you want to take out some of the tops of the sprigs of rosemary set aside for later. Take the leaves off the rest and finely chop the leaves.
    Put the both flours in a large mixing bowl or a stand mixer with a dough hook. with the salt finely chopped rosemary and the yeast. Mix to combine, then add the 100ml Oil, plus 300ml of the warm water. Stir together. You want to add the rest of the water slowly to get to a soft dough that is not overly wet and sticky.
    It is best to not add all the water rather than add more flour.
    Now knead the dough either on an oiled surface or in the stand mixer on a slow speed. It will take around 8 minutes in the mixer or 10 minutes by hand.
    Put the dough in a well oiled baking tin, mine is 35cm by 26cm cover and place in a warm pace for 1 hour until doubled in size.
  • Filling Time
    Roughly chop the Artichoke Hearts and Sun Dried Tomatoes.
    After the dough has risen, using your fingers press it out so that it is slightly too large for the tin and cover half with the Artichokes and Tomatoes.
    Fold over the top and seal by tucking under. Add Oil if the tin needs it. Then press out to fit the tin.
    Cover and let rise for 45 minutes in a warm place.
  • Baking Time
    Preheat the oven to 200°C Fan.
    Take 30ml of Oil and 30ml Water and whisk together until emulsifed.
    Once the focaccia is risen pour over the Oil and Water and sprinkle with 2 tsp of Flaky Sea Salt. Then top with the Rosemary tops and any remaining Artichoke and Tomato pieces left.
    Bake for 35 minutes until golden brown and completely cooked.

Notes

Leftovers Tip

This test brilliant warm or cold so stash it in the fridge for the next days lunch. If you wanted then it could easily become a savoury bread pudding. Maybe cube and toast to become incredible croutons.
Keyword Artichoke, Artichoke Hearts, Artichokes, Bake, Baked, Bread, Dried, Focaccia, Heart, Hearts, Home Baking, Homemade, Italian, Mediterranean, Picnic, Rosemary, Salt, Soup Bread, Sun, Sun Dried, Sundried, Tomato, Tomatoes, Yeast