about 1 year ago
My grandmother made the mose delicious stuffed artichokes. I decided to take the componants of her recipe and use them to top a focaccia. I added the carmelized onions because they compliment the other ingredients so well and who doesn't love the sweet taste of onions that have been cooked low and slow!!
Makes 1 large loaf
- 1 1/4 cup Warm water
- 2 1/2 teaspoons Active Dry Yeast
- 7 tablespoons Extra Virgin Olive Oil
- 3 1/4 cups All Purpose Flour
- 1 teaspoon Salt
- 1 Large Yellow Onion
- 4 tablespoons Extra Virgin Olive Oil
- 8 Small Artichokes
- 3 tablespoons Seasoned Bread Crumbs
- 3 tablespoons Grated Pecorino Romano Cheese
- 1 tablespoon Chopped Fresh Parsley
- 1/2 teaspoon Freshly Grounf Pepper
- 1 Clove of garlic, minced
In a large bowl combine the flour and 1 teaspoon of salt. In a seperate bowl combine water, yeast and 4 tablespoons of olive oil. Add the water mixture to the flour and stir to combine. Cover the bowl with plastic wrap and let it rise till doubled.
Using 1 1/2 tablespoons of olive oil, coat the bottom and sides of a sheet pan(12" x 17"). When the dough has risen, turn the dough out onto the pan and press the dough out until it fills the pan. Cover the dough with an oiled piece of plastic wrap and let it rise till doubled.
While the dough is rising in the pan, slice the onion into rings 1/4 inch thick. Saute the onions in 2 tablespoons of olive over low heat for 20-30 minutes or until they are carmelized. Remove the onions from the pan and set aside.
While the onions are cooking, wash the artichokes and peel away the leaves till you are left with just the hearts. Boil the artichokes for 5 minutes.
Slice them into quarters and saute them with 1 tablespoon of olive oil for about 5 minutes, in the same pan as the onions. Remove the artichokes and place them in a bowl and add the bread crumbs, romano cheese, parsley, pepper and garlic.
When the dough has completely risen for the second time, remove the plastic wrap. Scatter the coooked onions on top of the dough and then the artichoke mixture. Push the artichoke quarters into the dough. Drizzle with the remainig tablespoon of olive oil. Bake in a preheated 425 degree oven for 30 minutes or until golden brown. Cool on a rack and cut into squares. Serve warm or room temperature.
- 3629 calories
- 168g total fat
- 30g saturated fat
- 47mg cholesterol
- 4015mg sodium
- 454g carbohydrate (73g dietary fiber, 19g sugar)
- 99g protein