Eataly brings Italy to New York. But, you don’t need to travel all the way to New York, City to try Eataly’s Focaccia with Artichokes, Sundried Tomatoes and Capers. You can bake this fresh in your own kitchen. According to owner and PBS Chef Lidia Bastianich, focaccia is bread that can be made in an ordinary oven. Click here for a tour of the amazing Eataly bakery!
Mix all ingredients on speed 1 for 5 minutes, then on speed 2 for 15 minutes. Once mixed let rest in a well oiled bowl until the dough doubles in size. Remove the dough from the bowl and measure out 800 grams. You should get 2 regular sized cookie sheets from this recipe. NB: It will still be slightly sticky. Transfer to a lightly oiled bowl and turn the dough to coat it with oil. Let the dough rise, cover it with plastic wrap and let rest at warm room temperature, until it doubles in size, approximately 1 to 1 1/2 hours. Press dough evenly into a generously oiled 15” x 10” x 1” baking pan. Cover the baking pan completely with a kitchen towel and let the dough rise approximately 1 hour. Preheat oven to 425°F. Make shallow indentations all over dough with your fingertips, then brush with oil, letting it pool in the indentations. Sprinkle sea salt evenly over focaccia. Then pour 10 ounces of room temperature water over focaccia and spread evenly. Pour you favorite sauce over the focaccia and spread over the entire focaccia, sprinkle with sliced garlic, artichoke hearts, sundried tomato and capers. Let the focaccia rest for as long as you can, but at least 1 hour. Once it has reached the top of your baking dish it is ready to bake. Bake in middle of the oven until golden, 20 to 25 minutes. Once golden brown, remove focaccia, slice and enjoy!
Ingredients
Focaccia recipe:
- 1kg bread flour
- 10g yeast, fresh
- 100g olive oil
- 30g salt
- 10g dried malt extract
- 680g water
Toppings
- 1 jar artichoke hearts, whole
- 10 oz sundried tomato
- 1 small jar capers
- 3 oz garlic, sliced thinly
- 1 jar of your favorite sauce
