Best Artichoke Tomato And Asiago Focaccia Recipes
ARTICHOKE, TOMATO AND ASIAGO FOCACCIA
High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.
Provided by EmmyDuckie
Categories Yeast Breads
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
- Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
- Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
- Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
- Rinse and drain artichoke hearts, and finely chop.
- Mix artichokes, tomatoes, and cheese, set aside.
- The tomatoes will absorb any excess moisture from artichokes and soften nicely.
- Let the dough rise until doubled, about 1 1/2 to 2 hours.
- Scrape out onto a floured countertop or large cutting board.
- Shape the dough into a rough rectangle.
- Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
- Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
- Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
- Place dough on a cookie sheet lined with parchment paper or silpat.
- Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
- Brush dough with olive oil. Use fingers to make several small dimples in bread.
- Sprinkle with kosher salt, and more cheese if you like.
- Bake for 15 minutes, rotating pan after 10 minutes.
- Let cool slightly before cutting into squares.
TURKEY ARTICHOKE PANINI (JUST LIKE PANERA'S)
I used to live almost across the street from a Panera Bread restaurant, just a block away was all, and from the first bite it became our favorite "fast food" place! Fast food is a stretch because quite a lot of their items are homemade right there. When we moved, I swear I thought I was going to need therapy!! I HAD to learn to...
Provided by Kelly Williams
Categories Turkey
Time 15m
Number Of Ingredients 10
Steps:
- 1. *If roasting tomatoes, roast now and set aside. (Directions below.) Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste. Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Spread half of the dip/spread onto bottoms. Top with asiago shavings, as much or little as you like. Srinkle with parmesan cheese. Top with turkey. Top with sautéed onions and tomato slices. Spread tops with rest of dip/spread, top with more asiago and parmesan. Place tops on and lightly press. Brush tops of paninis with olive oil and place oiled side-down. Brush tops with oil. Close lid properly and grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread. Serve hot with chips or your favorite soup! Enjoy!
- 2. How to oven roast tomatoes: 4 small vine-ripened tomatoes, round or romas olive oil for drizzling salt and pepper a few pinches dried or fresh thyme Pre-heat the oven to 300ºF. Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut-sides up, on the rack. Dress the tomatoes with a little EVOO and season with salt and pepper, to taste, and a little dried or fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter. Store leftovers in fridge for up to 2 weeks or freeze.
ASIAGO ARTICHOKE DIP
My husband and I were buying this expensive little treat at our grocery store for a while until I looked and saw that it only had a handful of ingredients. After a few tests, voila! Homemade dip!
Provided by Julie_Rushton
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash up the artichoke hearts in a bowl along with the minced garlic.
- Add the other ingredients.
- Mix it all together and refrigerate until using.
- All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!
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Artichoke tomato and asiago focaccia recipes are a delicious savory bread that incorporates tangy asiago cheese, juicy tomatoes and earthy artichoke hearts. Focaccia is a simple Italian bread that can be flavored in a myriad of ways, making it a versatile choice for any occasion. The artichoke tomato and asiago focaccia recipe offers a unique spin on traditional focaccia, making it perfect for those who enjoy bold and complex flavors.
Ingredients
For the Focaccia:
- 2 1/4 tsp active dry yeast
- 1 3/4 cups warm water
- 4 cups all-purpose flour
- 2 tsp salt
- 1/4 cup olive oil
- 2 tbsp dried rosemary
For the Toppings:
- 1 can artichoke hearts, drained and chopped
- 1 pint cherry tomatoes, halved
- 1 cup shredded asiago cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Preparation
Preparing the Dough:
- Mix the yeast and warm water together in a large bowl and let sit for 10 minutes or until the mixture becomes frothy.
- Add flour, salt, and olive oil to the bowl, and stir until the dough comes together.
- Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
- Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm place for 1 hour or until doubled in size.
- Punch the dough down and shape it to fit a 9x13 inch greased baking dish. Let the dough sit for 15 minutes before adding the toppings.
Preparing the Toppings:
- Drain and chop the artichoke hearts into bite-sized pieces.
- Halve the cherry tomatoes and set aside.
- Shred one cup of asiago cheese and set aside.
- Preheat the oven to 400 degrees F and drizzle the dough with 2 tablespoons of olive oil.
- Sprinkle the artichoke hearts and cherry tomatoes over the dough, distributing them evenly.
- Sprinkle the top of the focaccia with shredded asiago cheese, salt and black pepper.
- Bake for 25-30 minutes or until the cheese is melted, and the crust is golden brown.
Variations
Adding More Vegetables:
The great thing about focaccia is that it provides a blank canvas for your favorite toppings. Consider adding more vegetables like sliced bell peppers or zucchini to the artichoke tomato and asiago focaccia recipe for added texture and flavor.Adding Meat:
If you're a meat lover, top the artichoke tomato and asiago focaccia with sliced prosciutto or cooked chicken for added protein.Changing the Cheese:
While asiago cheese adds a bold flavor to the artichoke tomato and asiago focaccia, feel-free to experiment with other types of cheese, such as mozzarella or provolone, to suit your taste.Conclusion
In conclusion, the artichoke tomato and asiago focaccia recipe is a delicious take on a classic Italian bread. This savory bread is perfect for any occasion and can be easily customized with your favorite vegetables, meat, and cheese. With its flaky crust and flavorful toppings, the artichoke tomato and asiago focaccia recipe is sure to become a family favorite.
Making artichoke tomato and asiago focaccia is a delightful way to add a savory and cheesy twist to the traditional Italian flatbread. Focaccia is a classic Italian bread that can be flavored with numerous toppings, and adding artichokes, tomatoes and asiago cheese is sure to take your focaccia to the next level of deliciousness. However, making a perfect focaccia can be challenging as it requires a good understanding of the bread-making process. In this article, we will provide you with valuable tips that can help you make an incredibly delicious artichoke tomato and asiago focaccia recipe.