A loaded focaccia slab could be the dinner centerpiece you've been missing out on. Freshly baked bread with a medley of flavors can't go wrong when paired with other tasty dishes.
Ingredients
Bread
- 4 cups (500 g) bread flour
- 1½ cups (375 ml) lukewarm water
- 2¼ tsp (7 g) instant yeast
- 2½ tsp (10 g) caster sugar
- 1¾ tsp (10 g) salt
- 2 tbsp (25 ml) olive oil
Toppings
- 1 sprig rosemary
- ½ red onion finely sliced
- 5 semi sun-dried tomatoes
- 5 artichoke hearts
- 1 tsp cracked black pepper
- Pinch of salt
- Drizzle of olive oil
- 6 sprigs fresh thyme
Instructions
- To begin the bread, using a wooden spoon, combine the bread flour, water, instant yeast, sugar and salt in a bowl of a stand mixer.
- Knead the dough with a dough hook or paddle attachment for 8 to 10 minutes on medium speed; you are looking for a smooth elastic dough, which will have quite a runny consistency.
- Add your oil, then continue to knead until all the ingredients are well combined.
- You can do this process without a stand mixer by working the wooden spoon through the dough. Cover the bowl with a damp towel and rest in a warm area until the dough is doubled in size (1 to 2 hours depending on the temperature).
- Preheat your oven to 390°F (200°C) and grease an 8 x 12–inch (20 x 30–cm) baking tray. Line the bottom of the tray with baking paper.
- Once the dough has risen and is jiggly when gently wobbled, sprinkle the top with the rosemary, onion, sun-dried tomatoes and artichoke hearts. Evenly season the dough with pepper and salt, then top with a good drizzle of oil.
- Bake in the oven for 30 to 35 minutes, or until the top of the focaccia is golden brown. Cool in the tin, then garnish with fresh thyme before slicing.