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| Artichoke and Gorgonzola Foccacia |
| Serves 2 |
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| Ingredients for Foccacia Dough |
11/4 cup Water
2 tsp Active Dry Yeast
31/4 cup Flour
1/2 tsp Honey
11/2 tsp Salt
1 tsp Olive Oil
Cornmeal, Olive Oil, Salt, and Pepper
as needed |
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| Method for Foccacia Dough |
| In mixer bowl with dough hook attachment
combine water and yeast. Mix on low speed
until yeast is fully dissolved, about 3 minutes. Add
the rest of the ingredients and mix on
medium low speed for 12 minutes. Dough
should pull away from the sides of the bowl
and be smooth and elastic. Transfer dough to an
oiled bowl, cover with plastic wrap and let proof at
room temperature until doubled in volume.
Liberally coat a jelly roll pan with olive oil and
evenly dust with cornmeal. Punch down foccacia
dough and flatten out to fit pan. Lightly oil top of
dough. Cover with plastic wrap, top with another
pan and weight with something heavy like canned
goods. This helps the dough form to the shape of
the pan. Let proof for one hour. Remove top pan,
weights, and plastic wrap. Rub with more olive oil
and dimple dough with your fingers. Sprinkle with
salt and pepper and bake in a preheated 350° oven
until lightly browned. Remove from oven. |
| Ingredients for Toppings |
11/2 cup Gorgonzola Cheese, crumbled
1 can Artichoke Bottoms, chopped
1/2 tsp Red Pepper Flakes
2 tbsp Mixed Fresh Herbs (such as Basil,
Rosemary, Parsley, Thyme, Chives)
1 cup Provolone or Mozzarella Cheese, grated |
| Method for Toppings |
| Evenly spread gorgonzola, artichokes, red pepper
flakes, and herbs on top of foccacia. Top with grated
provolone or mozzarella cheese. The
provolone helps the ingredients to adhere to the
foccacia. Bake in a 350° oven until cheese is
melted. Remove from oven and let cool slightly
before cutting. |
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