Artichoke Heart & Smoked Provolone Focaccia

Artichoke Heart & Smoked Provolone Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 2 tsp kosher salt
• 0.5 cup extra virgin olive oil
• 14 oz marinated artichoke hearts, drained and chopped
• 6 oz smoked provolone cheese, thinly sliced or shredded
• 2 tbsp fresh parsley, chopped
• 0.5 tsp black pepper
• 0.5 tsp flaky sea salt

How to make Artichoke Heart & Smoked Provolone Focaccia

1. In a large bowl or stand mixer, combine 1.5 cups warm water, 2.25 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 2 teaspoons kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix with a spoon or a dough hook on low speed until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
3. Lightly oil a clean large bowl with a tablespoon of olive oil, place the dough in it, turning to coat. Cover the bowl tightly with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
4. Drizzle a 9x13-inch baking pan generously with 2 tablespoons of extra virgin olive oil, ensuring the bottom and sides are well coated. Gently transfer the risen dough to the prepared pan.
5. Using oiled hands, gently stretch and press the dough to fill the pan, being careful not to deflate it too much. If the dough springs back, let it rest for 10 minutes and try again. Cover the pan with plastic wrap and let it proof for another 30-45 minutes, until puffy.
6. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proof. Gently drizzle the dough with 2 tablespoons of olive oil, then use your fingertips to create deep indentations all over the surface of the dough.
7. Scatter the drained and chopped 14 oz marinated artichoke hearts evenly over the dough. Arrange the 6 oz thinly sliced or shredded smoked provolone cheese on top of the artichokes.
8. Sprinkle the focaccia with 0.5 teaspoon black pepper and 0.5 teaspoon flaky sea salt.
9. Bake for 25-30 minutes, or until the focaccia is golden brown on top and cooked through. The cheese should be melted and lightly bubbling.
10. Once baked, immediately transfer the focaccia to a wire rack. Drizzle with a final tablespoon of olive oil, if desired, and sprinkle with 2 tablespoons fresh chopped parsley. Let it cool for at least 15-20 minutes before slicing and serving to allow the flavors to set.

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