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.
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
CREAMY ARTICHOKE AND ASIAGO PASTA
One of my close-but-not-quite recipe ideas from RSC #11. A nice, family pasta dish with a creamy sauce. Use it as a meatless meal or pair it with a robustly-flavored meat.
Provided by 3KillerBs
Categories Potluck
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 430.4, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.5, Sodium 90.3, Carbohydrate 71.8, Fiber 5.9, Sugar 2.5, Protein 14.6
ARTICHOKE AND TOMATO CHICKEN
This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!
Provided by Maggie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 9
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!
Nutrition Facts : Calories 542.7 calories, Carbohydrate 19.8 g, Cholesterol 162.4 mg, Fat 20.4 g, Fiber 4.5 g, Protein 66.7 g, SaturatedFat 6.4 g, Sodium 817.1 mg, Sugar 11.5 g
More about "artichoke tomato and asiago 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 RECIPE WITH ROSEMARY - FROM A CHEF'S …
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.
ITALIAN TOMATO ASIAGO FOCACCIA | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Servings 1Total Time 1 hr 15 mins
- Put the dough ingredients in the bread machine, set it on the dough setting and start. After a couple minutes, check the dough … is it starting to pull together into dough? If not, add just a bit of water and check again in a minute. I used about 1 cup of water.
- While the dough is rising, in a small bowl, mix the olive oil, water, Italian seasoning and garlic. Set aside.
- When the dough is done, spray a large pan with cooking spray. I used my jelly roll pan, which I think is about the right size to get a perfect-sized focaccia. I also preheated my oven to 170 F and then turned it off to make a nice warm “rising” area for my bread.
- Push and stretch the dough out onto the pan, then sprinkle with sea salt, cover with a clean kitchen towel and let sit in a warm place for 30 minutes. Uncover and poke holes all over the bread with your finger … then drizzle the olive oil mixture over top and add the cherry tomatoes. Cover again and let it set for another 20 minutes.
FRESH TOMATO AND ARTICHOKE SPAGHETTI | RICARDO
From ricardocuisine.com
SPINACH ARTICHOKE ITALIAN FOCACCIA - COOKING FOR KEEPS
From cookingforkeeps.com
SPINACH AND ARTICHOKE CHICKEN PASTA WITH BACON AND …
From juliasalbum.com
HOW TO MAKE FOCACCIA PIZZA | KITCHN
From thekitchn.com
ASIAGO FOCACCIA BREAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ASIAGO CHEESE FOCACCIA BREAD - FLAVOR MOSAIC
From flavormosaic.com
ROASTED TOMATO AND EGGPLANT FOCACCIA BREAD - SHAWNEE MILLING
From shawneemilling.com
ARTICHOKE, TOMATO AND ASIAGO FOCACCIA | BONNIEG | COPY ME THAT
From copymethat.com
ARTICHOKE AND TOMATO CROSTINI - TUTTOROSSO TOMATOES
From tuttorossotomatoes.com
ARTICHOKE TOMATO AND ASIAGO FOCACCIA RECIPES- WIKIFOODHUB
From wikifoodhub.com
SUN DRIED TOMATO, ARTICHOKE, AND PARMESAN FOCACCIA
From goodthingsbaking.com
10 BEST ASIAGO PIZZA RECIPES | YUMMLY
From yummly.com
ARTICHOKE AND SUN-DRIED TOMATO FOCACCIA RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
TOMATO, ARTICHOKE, AND ASIAGO STUFFED PORTOBELLO MUSHROOM RECIPE
From thiswestcoastmommy.com
FOCACCIA BREAD WITH OLIVES AND ARTICHOKES - FOODNESS GRACIOUS
From foodnessgracious.com
You'll also love