Artichoke Heart, Lemon Zest & Parmesan Focaccia

Artichoke Heart, Lemon Zest & Parmesan Focaccia ingredients

• 1.5 cups warm water (105-115°F / 40-46°C)
• 1 tsp granulated sugar
• 2.25 tsp active dry yeast
• 3.75 cups all-purpose flour
• 1.5 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 12 oz marinated artichoke hearts
• 1 lemon
• 0.5 cup Parmesan cheese
• 2 tbsp fresh parsley
• 0.5 tsp flaky sea salt

How to make Artichoke Heart, Lemon Zest & Parmesan Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water and 1 tsp granulated sugar. Sprinkle 2.25 tsp active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.75 cups all-purpose flour, 1.5 tsp kosher salt, and 0.25 cup extra virgin olive oil to the yeast mixture. Using a stand mixer with a dough hook attachment, mix on low speed for 8-10 minutes, or knead by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth and elastic.
3. Lightly oil a clean large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Generously oil a 9x13 inch baking pan with 2-3 tablespoons of olive oil, ensuring the sides are well coated. Gently transfer the risen dough to the prepared pan, being careful not to deflate it too much.
5. Gently stretch the dough to fill the pan, working from the center outwards. If the dough resists, let it rest for 10-15 minutes, then continue stretching. Once stretched, cover the pan with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until puffy.
6. Preheat your oven to 425°F (220°C) during the last 15 minutes of the second rise. While the oven preheats, prepare the topping by zesting the lemon.
7. Uncover the dough. Using your fingertips, gently dimple the entire surface of the focaccia dough. Drizzle a little more olive oil over the top, then scatter the 12 oz drained and chopped artichoke hearts evenly over the surface.
8. Sprinkle the 0.5 cup freshly grated Parmesan cheese and the lemon zest over the artichoke hearts. Finish with 0.5 tsp flaky sea salt and the 2 tbsp chopped fresh parsley.
9. Bake the focaccia for 25-30 minutes, or until the crust is golden brown and the toppings are lightly toasted. The internal temperature should reach 200-210°F (93-99°C).
10. Remove the focaccia from the oven and carefully slide it onto a wire rack to cool slightly for at least 15-20 minutes before slicing and serving. This allows the crust to crisp up and the flavors to set.

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