Artichoke & Sun Dried Tomato Focaccia

INGREDIENTS:

1 1/4 cups Water (warm)

2 tsps Instant Yeast

1 1/2 tsps Maple Syrup

12 1/2 ozs Unbleached All Purpose Flour (plus more for dusting)

1/4 cup Extra Virgin Olive Oil (divided)

2 tsps Sea Salt (plus flaky salt for garnish)

1/8 oz Avocado Oil Spray (divided)

1/4 cup Sun Dried Tomatoes (chopped)

1/4 cup Artichoke Hearts (from the jar, drained, coarsely chopped)

DIRECTIONS:

1. In a large bowl, combine the warm water, yeast, and maple syrup. Stir, cover with a towel, and let sit for five minutes.

2. Add the flour, half of the olive oil, and salt to the bowl. Mix the ingredients together with a wooden spoon. Once the dough starts to come together, transfer it to a clean surface dusted with flour. Knead the dough for five to six minutes.

3. Spray a clean bowl with half of the avocado oil spray. Place the dough in the bowl, cover it with a damp towel, and let it rise in a warm place for one hour or until it doubles in size.

4. Spray a baking dish with avocado oil spray. Transfer the dough to the dish, gently pressing it into an even layer. Dimple the dough with your fingertips.

5. Drizzle the dough with the remaining olive oil. Let it rise for another 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).

6. Top the dough with sun dried tomatoes, artichokes, and a sprinkle of flaky salt. Bake for 20 to 25 minutes or until golden brown. Slice into even pieces and enjoy.

   
   

 NOTES:

Leftovers

Store in an airtight container at room temperature for up to three days or in the fridge for up to a week. Freeze for up to three months.

Serving Size

A 9-inch (23 cm) round baking dish was used to make eight servings.

Avocado Oil Spray

One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.

Flour Measurement

12 1/2 ounces of flour is approximately 2 3/4 cups.