Artichoke and Gorgonzola Foccacia


Serves 2

Ingredients for Foccacia Dough

11/4 cup Water
2 tsp Active Dry Yeast
31/4 cup Flour
1/2 tsp Honey
11/2 tsp Salt
1 tsp Olive Oil
Cornmeal, Olive Oil, Salt, and Pepper
as needed

Method for Foccacia Dough

  • In mixer bowl with dough hook attachment combine water and yeast.
  • Mix on low speed until yeast is fully dissolved, about 3 minutes.
  • Add the rest of the ingredients and mix on medium low speed for 12 minutes.
  • Dough should pull away from the sides of the bowl and be smooth and elastic.
  • Transfer dough to an oiled bowl, cover with plastic wrap and let proof at room temperature until doubled in volume.
  • Liberally coat a jelly roll pan with olive oil and evenly dust with cornmeal.
  • Punch down foccacia dough and flatten out to fit pan.
  • Lightly oil top of dough.
  • Cover with plastic wrap, top with another pan and weight with something heavy like canned goods.
  • This helps the dough form to the shape of the pan.
  • Let proof for one hour.
  • Remove top pan, weights, and plastic wrap.
  • Rub with more olive oil and dimple dough with your fingers.
  • Sprinkle with salt and pepper and bake in a preheated 350° oven until lightly browned.
  • Remove from oven.
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