ARTICHOKE FOCACCINI
Steps:
- Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside.
- Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make "dimples" in each round with fingertips.
- In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush, brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese
- Bake in oven for 13 to 15 minutes, or until golden brown.
- Serve warm.
ARTICHOKE FOCACCIA
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 55m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.38 milligram of sodium
ARTICHOKE-BRIE FOCACCIA
This recipe dresses up store bought focaccia and is presented layered with a gooey cheese filling. Taken from the BH&G magazine.
Provided by jonesies
Categories Cheese
Time 30m
Yield 12 appetizers
Number Of Ingredients 5
Steps:
- Split focaccia (to make a top and bottom, like a sandwich).
- Place focaccia in a warm oven and heat just until crisp; remove and set aside.
- Preheat oven to 400 degrees.
- Trim and discard rind from cheese; cut cheese into large pieces.
- Place in a medium microwave-safe bowl; microwave on high for 30 to 45 seconds or until cheese begins to melt.
- Stir in artichoke hearts and bacon.
- Microwave cheese mixture on high for 1 to 1 1/2 minutes or until heated through, stirring once or twice.
- Spread mixture on focaccia bottom.
- Place focaccia top over mixture.
- Place on baking sheet.
- Bake, uncovered, 8 to 10 minutes or until heated through.
- Cut into 4 x 1 inch strips or wedges. Garnish with rosemary if desired.
Nutrition Facts : Calories 114.3, Fat 8.7, SaturatedFat 4.4, Cholesterol 24, Sodium 291.3, Carbohydrate 3.8, Fiber 1.8, Sugar 0.4, Protein 6
ARTICHOKE, TOMATO AND ASIAGO FOCACCIA
High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.
Provided by EmmyDuckie
Categories Yeast Breads
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
More about "artichoke focaccia recipes"
FOCACCIA WITH ARTICHOKES & OLIVES | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 1Total Time 45 minsCategory Breads-FlatbreadsCalories 455 per serving
- Knead for about 5 minutes, or until the dough is smooth and pliant, adding a little additional flour as needed to keep the dough from sticking.
ARTICHOKE FOCACCIA WITH ROSEMARY - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
5/5 (5)Total Time 3 hrs 15 minsCategory Breads And MuffinsCalories 633 per serving
- Line a large baking sheet with parchment paper. Sprinkle the cornmeal over the parchment paper and set aside.
ARTICHOKE FOCACCIA BREAD | DAVINCI SIGNATURE
From davincipasta.com
Estimated Reading Time 2 mins
FOCACCIA BREAD WITH OLIVES AND ARTICHOKES - FOODNESS …
From foodnessgracious.com
SPINACH ARTICHOKE ITALIAN FOCACCIA - COOKING FOR KEEPS
From cookingforkeeps.com
SPINACH ARTICHOKE FOCACCIA
From fleischmannsyeast.com
BALSAMIC ZUCCHINI, ARTICHOKE, AND CHèVRE FOCACCIA RECIPE - GOOP
From goop.com
ARTICHOKE FOCACCIA | *REESE SPECIALTY FOODS
From reesespecialtyfoods.com
ARTICHOKE FOCACCIA — OLIVE WOOD VEGAN
From olivewoodvegan.com
SPINACH & ARTICHOKE FOCACCIA PIZZA RECIPE | HELLOFRESH
From hellofresh.com
NONNA'S ARTICHOKE FOCACCIA RECIPE WITH ORGANIC OLIVE OIL
From mannioil.com
SPINACH & ARTICHOKE FOCACCIA FLATBREAD RECIPE | HELLOFRESH
From hellofresh.com
MARINATED OCTOPUS, ARTICHOKES WITH FOCACCIA - FOOD …
From foodnetwork.ca
MARINATED OCTOPUS, ARTICHOKES WITH FOCACCIA RECIPES
From foodnewsnews.com
ARTICHOKE FOCACCIA - MEDITERRANEAN RECIPES
From fooddiez.com
You'll also love