Ingredients
- 1 package Active Dry Yeast
- 2 cups Anna TIPO 00 Flour, more for dusting as needed
- 3/4 cup Warm Water
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Sugar
- 1 tsp Cento Basil Pesto Sauce
- 1 tbsp Cento Parsley
- 1 tbsp Cento Italian Seasoning
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Quartered Artichoke Hearts, drained
- 1 tbsp Fresh Oregano
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Brush oil over entire surface of baking sheet. Preheat oven to 450° F. Gently roll dough until it touches the edges of the baking sheet. Mix pesto, parsley and Italian seasonings and spread evenly over dough. Bake foccacia for 8 minutes. Lift bread corner of bread to make sure it is not becoming too dark; if this occurs, place on top rack. Take out of the oven add artichokes and oregano evenly over focaccia. Put back in the oven for another 2-3 minutes until artichokes are slightly crispy. Cool for 5 minutes before slicing. Serves 4.
