Artichoke Tomato And Asiago Focaccia

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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.

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Steps

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Scald the milk , and cool to lukewarm , not too hot , or it will kill the yeast.

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Mix flour , yeast , oil and milk in a medium bowl , cover and let rest for 20 minutes.

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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.

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Let dough rest , covered , 30 minutes , knead again for about 5 minutes.

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The dough should be very sticky , but hold together in a ball.

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Rinse and drain artichoke hearts , and finely chop.

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Mix artichokes , tomatoes , and cheese , set aside.

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The tomatoes will absorb any excess moisture from artichokes and soften nicely.

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Let the dough rise until doubled , about 1 1 / 2 to 2 hours.

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Scrape out onto a floured countertop or large cutting board.

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Shape the dough into a rough rectangle.

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Roll with a floured rolling pin to about 1 / 4 to 1 / 2 inch thick.

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Top roughly 2 / 3 of the dough with cheese , tomatoes , and artichokes , the m.

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Ingredients

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all-purpose flour, milk, fast rising yeast, olive oil, salt, artichoke heart, sun-dried tomato, asiago cheese, kosher salt