Tonight I’m bringing an appetizer to a ladies get together and I chose a bread. In light of trying to keep in my food budget I decided to make focaccia bread with what I had on hand. I had a can of artichoke hearts and one roasted red pepper left in a jar I opened last week when we had the bacon-wrapped chicken rollatini. I can’t wait to dig into this focaccia bread. My poor husband is sitting here smelling the good bread and he is hungry. Not to worry though, he and the boys will be eating Chicken Scampi tonight that I will have prepared for them before I leave. Here is the recipe for the focaccia bread.
Artichoke and Roasted Red Pepper Focaccia Bread
4 cups flour
1 packet or 2 1/2 tsp instant yeast
1 1/2 cups warm water, divided
1 tsp Kosher salt
1/2 can whole artichoke hearts, diced small
1 roasted red pepper, diced
1/4 cup grated Parmesan cheese
1 tsp dried Oregano
6 Tbsp olive oil
Mix the yeast and 1/2 cup warm water. Let stand 10 or until foamy. Mix 3 1/2 cups of the flour, 1 tsp salt and the yeast and the remaining warm water in a bowl with a spoon until a dough forms. Turn out onto a floured surface and knead for 5-10 min. or until smooth and elastic. Oil a bowl and place dough inside. Cover with plastic wrap and let rise 1 1/2 hours or until doubled. Punch down lightly the press into an oiled sheet pan. Poke indents in the dough. Cover and let rise 30 min. while the oven pre-heats to 400 degrees.
Brush 3-4 Tbsp oil on top of the dough, sprinkle with Kosher salt and the Oregano. Place the red pepper and artichokes evenly around the dough. Sprinkle with cheese. Bake 25-35 minutes or until light brown. Bread should make a hollow sound when tapped.