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Focaccia with cheese and artichokes


Of Italian origin, focaccia is a flat-shaped bread baked in the oven. Here it is with artichokes and herbs from the garden.

Preparation : 30 min
Cooking : 35 min
Rest : 2 h

Ingredients for 4 persons :

  • 300 g gluten-free flour
  • 5 g of dry yeast
  • 1 tbsp. fine salt
  • 1 tbsp. of guar gum 20 cl of lukewarm water
  • 10 cl of olive oil
  • 2 onions
  • 1 chicken cutlet
  • 1 bell pepper
  • 1 sprig of fresh rosemary
  • 800 g tomatoes
  • 20 g semi-salted butter
  • 1 tbsp. level tablespoons of sugar
  • 1 lemon juice
  • 200 g of cheese (feta, Petit Breton, etc.) 1 jar of ’artichokes in oil
  • 2 pinches of chilli

Recipe for Focaccias with cheese and artichokes

  • In the bowl of the food processor, place the flour, baking powder, fine salt and guar gum. Mix then pour the water and 5 cl of oil in the middle. Mix well for 10 minutes.
  • When the dough is elastic, remove it, form a ball and place it in a salad bowl. Cover with a tea towel and let rise between 1:30 and 2 hours in a dry, warm place. The dough must double in volume.

Meanwhile :

  • Peel and mince the onions.
  • Slice the chicken.
  • Wash and mince the pepper.
  • Remove the leaves from the rosemary.
  • Peel the tomatoes, remove the seeds and cut them into pieces.
  • In a frying pan, melt the butter, brown the onion. Add the chicken, cook for about 5 minutes.
  • In a saucepan, place the tomatoes, yellow pepper, sugar, lemon juice and 5 cl of water. Cook over medium heat. The sauce should thicken.
  • Cut the cheese.
  • Do not drain the artichokes and mince them.
  • Roll out the dough, place it on a baking sheet lined with baking paper. Let rise again for 30 to 40 minutes.

Preheat the oven to 210 C ° (th. 7),

  • Prick the dough with 2 fingers.
  • Pour and spread the tomato and chicken preparations. Arrange the artichokes. Sprinkle with cheese.
  • Pour in 5 cl of oil, pepper, salt very lightly (the cheese is already salted) and add the rosemary.
  • Bake for 30 minutes.

When ready to serve, cut the focaccia into pieces and enjoy warm or cold.

Recipe: A. Beauvais Photo: F. Hamel

Video: The Best Focaccia Bread (November 2020).