Olive and Artichoke Focaccia Bread

Olive and artichoke focaccia bread is an easy fix using the 5-minute bread method. Get your master dough ready and then you can use this bread as a meal accompaniment or a yummy appetizer, fresh and warm from the oven. And it’s fast because I start with the artisan dough base recipe.

Olive and Artichoke Focaccia Bread
 
Prep time
Cook time
Total time
 
Olive and artichoke focaccia bread is an easy fix using the 5-minute bread method. Get your master dough ready and then you can use this bread as a meal accompaniment or a yummy appetizer, fresh and warm from the oven. And it’s fast because I start with the artisan dough base recipe.
Author:
Recipe type: italian bread, pane
Cuisine: Italian
Serves: 1 loaf
Ingredients
  • See the master recipe for dough ingredients (prep ahead)
  • https://www.italianfoodandrecipes.com/5-minute-artisan-bread/
  • ½ cup chopped cured Italian, Kalamata, Greek olives
  • ½ to ¾ cup quartered marinated artichokes
  • ¼ cup freshly grated Pecorino-Romano (or any other aged cheese you like)
  • Olive oil for pan and drizzling.
Preparation
  1. Using olive oil, oil a cookie sheet.
  2. From your master dough, pull off a large hunk about the same size you’d use for making a loaf of bread.
  3. Place dough on cookies sheet and hape into a rectangle about ¾″ to 1″ thick.
  4. Use your knuckle to make dimples in the dough.
  5. Cover with a tea towel, set aside and let dough rise until double in size (approximately an hour).
  6. When dough is doubled, preheat the oven to 400 degrees.
  7. Drizzle olive oil over the dough and into the dimples.
  8. Dress with olives, artichokes and cheese.
  9. Bake for 15-20 minutes until crispy and golden.
  10. Cool thoroughly on wire rack before eating, storing or freezing.

All you need to do is shape it, top it, and bake it! You can make any variation of sweet or savory bread with this master dough recipe. So get creative and tell me what you’ve made by leaving a comment on my Facebook page (see bottom of page to connect with me on Facebook).

Prep time: 3 hours dough prep and rising; 20 minute bake time
Makes 1 large flat bread; dough equivalent of 1 loaf

Ingredients:

  • See the master recipe for dough ingredients (prep ahead)
  • 1/2 cup chopped cured Italian, Kalamata, Greek olives
  • 1/2 to 3/4 cup quartered marinated artichokes
  • 1/4 cup freshly grated Pecorino-Romano (or any other aged cheese you like)
  • Olive oil for pan and drizzling.

focaccia_kalamata-olives_artichokes_web_img | paulasitaliankitchen.com

Preparation:
Using olive oil, oil a cookie sheet.

From your master dough, pull off a large hunk about the same size you’d use for making a loaf of bread.

Place dough on cookies sheet and hape into a rectangle about 3/4″ to 1″ thick.

Use your knuckle to make dimples in the dough.

Cover with a tea towel, set aside and let dough rise until double in size (approximately an hour).

When dough is doubled, preheat the oven to 400 degrees.

Drizzle olive oil over the dough and into the dimples.

Dress with olives, artichokes and cheese.

Bake for 15-20 minutes until crispy and golden.

Cool thoroughly on wire rack before eating, storing or freezing.

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