Ingredients
SERVES: 6-8
Toppings
Method
- To make the focaccia, mix the dry ingredients together in a large bowl, then make a well in the centre. Add the water and oil into the dry mix and combine.
- Turn out the dough onto a floured bench and knead for 10 minutes. Leave the kneaded dough in a warm place to rise for 2 hours (or until it has doubled in size).
- Meanwhile, peel all the outer petals off the artichokes until you reach the white centre. Boil the white centres for 40 minutes, or until a skewer can pierce them through easily. Allow to cool, then cut each one in half so you are left with 6 pieces. Set aside.
- Preheat the oven to 220°C.
- When the dough has doubled in size, turn it out onto a floured bench and knead it into a ball. Next, roll it out into a rectangle about 2½cm thick.
- Score the dough in a criss-cross pattern then spread the tomato sauce on top. Add all the toppings, including the artichokes, then bake for 30 minutes. Serve warm with some extra olive oil, if you like.
TIP: bread flour (also called strong flour) is higher in wheat protein the normal flour, making it easier to work with and resulting in a better bread texture. It’s available in supermarkets.
