Best 6 Artichoke Tomato And Asiago Focaccia Recipes

ARTICHOKE FOCACCIA WITH ROSEMARY

Steps:

• Line a large baking sheet with parchment paper. Sprinkle the cornmeal over the parchment paper and set aside.
• Place 2 1/2 cups flour in a large mixing bowl. Make a well.
• Pour water and 2 tablespoons oil into well. Sprinkle yeast and salt over the water.
• Stir dough together with a spoon. (Dough will be ragged.)
• Turn dough out onto a floured surface. Add 1/4 cup flour.
• Knead dough for 6-8 minutes, adding very small amounts of flour as needed or until dough is smooth, soft and springs back from the touch.
• Drizzle a small amount of olive oil into the mixing bowl and place dough in bowl. Turn dough so that it's covered with oil.
• Cover with a clean kitchen towel and place in a warm place to rise for 60-90 minutes or until doubled in size.
• Meanwhile, prepare artichoke combination: Combine artichoke hearts, rosemary, garlic, 3 tablespoons olive oil and salt to taste in a bowl. Set aside.
• When the dough has doubled in size, cut the dough into four even pieces.
• On a floured surface, roll each piece into a 6 to 7-inch circle and place on the prepared baking sheet.
• Create a few "dimples" with your finger.
• Sprinkle each circle evenly with Parmesan cheese.
• Place even amounts of the artichoke combination on each of the circles, gently pressing it into the dough.
• Cover with the towel and let rise again another 30 minutes.
• Preheat oven to 375 degrees.
• Bake for 25-30 minutes.
• Sprinkle with coarse sea salt. Serve, dipped in good extra-virgin olive oil or other seasoned olive oil.

ARTICHOKE FOCACCIA

Steps:

• Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won't come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it's smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.
• Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
• When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.
• Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.

ARTICHOKE, TOMATO AND ASIAGO FOCACCIA

Steps:

• Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
• Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
• Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
• Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
• Rinse and drain artichoke hearts, and finely chop.
• Mix artichokes, tomatoes, and cheese, set aside.
• The tomatoes will absorb any excess moisture from artichokes and soften nicely.
• Let the dough rise until doubled, about 1 1/2 to 2 hours.
• Scrape out onto a floured countertop or large cutting board.
• Shape the dough into a rough rectangle.
• Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
• Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
• Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
• Place dough on a cookie sheet lined with parchment paper or silpat.
• Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
• Brush dough with olive oil. Use fingers to make several small dimples in bread.
• Sprinkle with kosher salt, and more cheese if you like.
• Bake for 15 minutes, rotating pan after 10 minutes.
• Let cool slightly before cutting into squares.

ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)

Steps:

• Make tomato sauce:
• Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
• Prepare vegetables:
• Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
• Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
• Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.

ARTICHOKE AND TOMATO CHICKEN

Steps:

• Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
• Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
• Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

CREAMY ARTICHOKE AND ASIAGO PASTA

Steps:

• Cook rotini according to package directions. Keep hot.
• Drain and chop artichoke hearts.
• In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
• Add artichokes. Heat gently, stirring often.
• Add basil and white wine.
• Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
• Stir in Asiago and parsley. Taste and adjust seasonings.
• Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.