Artichoke and Gorgonzola Foccacia

Appetizers

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

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.