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ROASTED RED PEPPER AND ARTICHOKE GARDEN PARTY FOCACCIA

Ingredients

1 ¾ cup water, heated to 115-120 degrees

1 tablespoon honey

1, ¼-ounce (7-gram) packet Red Star® Quick Rise Yeast

1, 14-ounce can artichoke hearts

1, 12-ounce jar roasted red peppers

6.5-7 cups King Arthur® All-Purpose Flour

1 tablespoon salt

3 garlic cloves, chopped

1 tablespoon fresh rosemary leaves, stemmed and chopped

1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

2 cups olive oil, divided

1 ½ cups shredded parmesan and asiago cheese blend

Decoration:

Tomatoes, asparagus, carrots, beans, herbs, carrots, onions, squash, etc….

Instructions

Combine the warm water and honey in the bowl of a stand mixer and stir with a spoon to dissolve the honey.  Pour the yeast over the top and let sit for 5 minutes until foamy.

While the yeast is getting foamy, drain the artichoke hearts and squeeze all excess moisture out with paper towels. Rough chop and set aside.  Repeat with the roasted red peppers until they are as dry as possible.

Add 3 cups of the flour, the artichokes, salt, garlic, rosemary, Italian seasoning and ½ cup of the olive oil.  Gradually add 2 more cups of the flour and mix until a dough begins to form a ball.  Add an additional half cup as needed until the dough releases from the sides of the bowl and forms a ball.  The dough will be sticky.

Dump the dough onto a floured countertop and add half of the chopped peppers on top. Knead the peppers into the dough folding them in, adding as much flour as needed to keep the dough from sticking.  Add the remaining peppers and continue kneading until a smooth dough forms, adding flour as needed.  The dough will get sticky so keep adding flour until a smooth ball forms.

Place in a bowl that has been oiled with 1 tablespoon olive oil and turn to coat.  Cover with a clean kitchen towel and let it rise for 2 hours.

Punch the dough down and knead briefly on a lightly floured countertop.

Place ¼ cup of the olive oil into a 10” x 15” (or similar size) jelly roll pan or sheet pan with sides.  Tilt the pan to evenly distribute the oil.  Work the dough on the countertop, stretching and pushing with your fingertips into a size similar to the pan.  Transfer the dough to the pan and push and stretch to fit the pan in one even thickness.  Then flip over to coat the other side in olive oil and, again stretch to fit the pan in an evenly thick layer.

Using the end of a wooden spoon, make holes that go through the dough to the bottom of the pan in 2-3” intervals.  This will give the dough the classic ‘dimples’ you see in focaccia bread after it rises again.

Cover again with the kitchen towel and let rise for another hour. Decorate with veggies and drizzle all over with the remaining ¼ cup of olive oil and sprinkle with the sea salt.

Preheat oven to 425 degrees.  Bake the focaccia for 20-25 minutes until golden brown and fluffy in the center.

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