Focaccia with Olives, Artichokes & Rosemary 

For this recipe you’ll need:

For the focaccia dough:

• 2 tablespoons active dry yeast 
• Pinch of granulated sugar 
• 2 1/2 cups water, 110º to 115º 
• 1/4 cup extra virgin olive oil 
• 2 2/3 cups bread flour 
• 2 2/3 cups all-purpose flour 
• 2 teaspoons fine sea salt 

For the focaccia:

• 4 tablespoons extra virgin olive oil, divided use 
• 1/2 cup assorted pitted Italian olives, rough chopped 
• 3/4 cup quartered artichokes, rough chopped  
• 1 tablespoon fresh rosemary, finely chopped 
• Sea salt to taste 

Directions:

1. Measure together the yeast and sugar in the bowl of a stand mixer. Pour the warm water into the bowl, and stir gently until dissolved.  
2. Allow to proof until slightly foamy and aromatic to ensure the yeast is alive, about 5 minutes.
3. Add the oil, half of each flour and salt. Mix on medium-low speed with a dough hook until incorporated, scraping down the sides as necessary.  
4. Add most of the remaining flour, and knead on low speed until the dough is smooth and elastic, 5 to 6 minutes. If the dough is too wet, sprinkle in flour as needed. Note: It’s better to have a dough that’s a bit too wet than dry.  
5. Turn the dough out onto a floured surface, knead a few turns by hand, and then shape into a ball.
6. Place the dough in an oiled bowl and cover with plastic wrap on top of the bowl, not touching the dough.  
7. Allow the dough to rise at room temperature until doubled, 60 to 75 minutes, or in the refrigerator overnight.  
8. Transfer the focaccia dough to the sheet tray and use your fingertips to gently stretch the dough until it is an even thickness and fills the pan.
9. In a small bowl, mix together the olives, artichokes and rosemary.  
10. Generously brush the top of the dough with the remaining olive oil, and scatter the olive and artichoke mixture on top of the dough.  
11. Cover with plastic wrap, and allow to rise for about 30 minutes at room temperature, or until doubled in size.
12. Preheat the oven to 400°.  
13. Bake until medium golden brown, about 25 minutes.  
14. Allow to cool, cut into squares to serve.