Artichoke Sun-dried Tomato Focaccia

Autumn is a time of baking, cozy blankets, scented candles and warm drinks. As we’re entering the fall months here in Southern California, it’s still a bit warm and we’re teetering on feelings of both fall and summer; this is a great recipe for both seasons. This focaccia bread is a fantastic side piece to your next dinner or family get together. It’s crispy on the outside, but so soft and fluffy on the inside. The sun-dried tomatoes and artichokes on top give it an added boost of flavor, and it’s absolutely delectable. Give it a try at your next get together, everyone will be asking you for the recipe by the end of the night!

Artichoke Sun-dried Tomato Focaccia Ingredients:

Water- This is needed to help activate the yeast, at the correct temperature. You’ll want the water to be warm, ALMOST hot to the touch. If it is too hot, the yeast will be killed, so it can’t be too hot to the touch.

Instant Yeast- Essential to the rising of the bread. Make sure your yeast is not too old or it will not work. It needs to be added to the correct water temperature as well. If the water is too cold it will not be activated, if it is too hot it will kill the yeast. If the yeast and water together start to foam, you know the yeast is activating and working correctly.

Maple Syrup- This is a more natural option to white table sugar. You can also use honey as a substitute.

Unbleached All Purpose Flour- This type of flour helps keep the bread light and fluffy. You can substitute it with other flours or use half unbleached all purpose and half of another type, but keep in mind it might effect the texture and fluffiness of the bread.

Extra Virgin Olive Oil- This is essential for focaccia. Extra Virgin is the healthiest olive oil choice, as it is the least processed and contains the most polyphenols. Topping the bread with olive oil before baking it is going to give it a crispy top and crispy edges.

Sea Salt- This is needed to bring out some flavor, as well as adding a bit on top of the bread before baking, for a sprinkle of flavor complementing the sun-dried tomato and artichokes on top.

Avocado Oil Spray- This is used to grease the sides of the pan so the bread does not stick. If you have don’t have this oil on hand, using any other type of oil will work.

Sun-dried Tomatoes- Sun-dried tomatoes are packed with antioxidants and rich in vitamins C and K, iron, and potassium, promoting strong immunity, bone health, and healthy blood pressure. Plus, they provide concentrated flavor and nutrients in a low-calorie, fiber-rich package. The sun-dried tomatoes used for this recipe should be from a jar stored in oil. Make sure they are conserved in olive oil, and feel free to pat them free of oil before placing them on the bread.

Artichoke Hearts- These should also be from a jar. Artichokes are rich in fiber, antioxidants, and liver-supporting compounds, making them excellent for digestive health, heart health, and blood sugar balance.

Ingredients:

• 1 1/4 cups Water (warm)
• 2 tsps Instant Yeast
• 1 1/2 tsps Maple Syrup
• 12 1/2 ozs Unbleached All Purpose Flour (plus more for dusting)
• 1/4 cup Extra Virgin Olive Oil (divided)
• 2 tsps Sea Salt (plus flaky salt for garnish)
• 1/8 oz Avocado Oil Spray (divided)
• 1/4 cup Sun Dried Tomatoes (chopped)
• 1/4 cup Artichoke Hearts (from the jar, drained, coarsely chopped)

Directions:

1. In a large bowl, combine the warm water, yeast, and maple syrup. Stir, cover with a towel, and let sit for five minutes.
2. Add the flour, half of the olive oil, and salt to the bowl. Mix the ingredients together with a wooden spoon. Once the dough starts to come together, transfer it to a clean surface dusted with flour. Knead the dough for five to six minutes.
3. Spray a clean bowl with half of the avocado oil spray. Place the dough in the bowl, cover it with a damp towel, and let it rise in a warm place for one hour or until it doubles in size.
4. Spray a baking dish with avocado oil spray. Transfer the dough to the dish, gently pressing it into an even layer. Dimple the dough with your fingertips.
5. Drizzle the dough with the remaining olive oil. Let it rise for another 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
6. Top the dough with sun dried tomatoes, artichokes, and a sprinkle of flaky salt. Bake for 20 to 25 minutes or until golden brown. Slice into even pieces and enjoy.

Notes:

• Leftovers- Store in an airtight container at room temperature for up to three days or in the fridge for up to a week. Freeze for up to three months.
• Serving Size- A 9-inch (23 cm) round baking dish was used to make eight servings.
• Avocado Oil Spray- One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.
• Flour Measurement- 12 1/2 ounces of flour is approximately 2 3/4 cups.

Health Insights:

• Heart Health- The recipe includes ingredients like extra virgin olive oil and avocado oil spray, which are known sources of healthy fats. These fats are essential for the body as they support cell growth, protect organs, and help in the absorption of certain vitamins.
• Digestive Health- The use of unbleached all-purpose flour and artichoke hearts in the recipe contributes to its fiber content. Dietary fiber is beneficial for digestive health and can help to maintain a healthy weight.
• Nutrient-Rich- This recipe is a good source of several essential vitamins and minerals, including Vitamin C, Vitamin K, Iron, and Calcium. These nutrients play crucial roles in the body, including supporting immune function, blood clotting, oxygen transport, and bone health.