Monday, January 20, 2014

Artichoke, Goat Cheese and Pine Nut Focaccia

This month's Sourdough Surprise is focaccia and I actually did a dress rehearsal for it a couple of months ago using a recipe I cut out of a newspaper long ago. Last time I stuck to my tried and true Rosemary Focaccia so this time I had to brake out of the rut and shoot for the stars.  I choose an artichoke and goat cheese combo cause I'm a fan of both and I had a hankerin' to see how they would taste with the sourdough version.  I also wanted something that was more like a meal and not just an accompaniment. 

There was only one problem.  The husband doesn't like artichokes or goat cheese and there's no way I was gonna eat a whole focaccia by myself.  I mean I could, but I wasn't gonna.  Solution?  Make little ones, some for me and some for him.  Perfecto!! 

sourdough focaccia 

2 tablespoons water
1 teaspoon yeast
1/2 cup more water
1 tablespoon olive oil
1 cup starter (discard is fine)
2 & 1/2 cups bread flour
1 teaspoon salt
for top:
salt to taste (I used sea salt and black lava salt)
2 cloves minced garlic
1 teaspoon chopped fresh rosemary
1 teaspoon dried oregano
2 teaspoons paprika
2 ounces goat cheese
1/4 cup drained artichoke hearts
1 tablespoon toasted pine nuts
olive oil
corn meal

Proof the yeast in a small bowl with 2 tablespoons of warm water.  In a stand mixer combine 1/2 cup water, olive oil and starter.  Whisk salt into flour and add to mixer.  Mix on low until everything is combined; mix on medium until dough comes away from the side of the bowl. 

Knead on a lightly floured surface until smooth.  Transfer dough to a large bowl that has been brushed   with olive oil, cover and keep in a warm place until doubled in bulk, about 1 & 1/2 hours. 

Once dough has risen punch it down and turn it out onto floured surface.  Divide dough into 6 and form disks about 4 inches in diameter.  Brush a baking sheet with olive oil and sprinkle with corn meal.  Transfer dough rounds to baking sheet.  Cover and let rise in a warm place for 30 minutes. 

After the second rise make indents in the dough with your fingers, cover and let it rise 30 more minutes.  

Preheat oven to 425 degrees.  Brush all the dough rounds with olive oil and sprinkle with rosemary, oregano, garlic, paprika and  salt.  Top 3 with goat cheese, artichokes and toasted pine nuts. 

Bake for 12 to 15 minutes or until focaccia is golden around the edges.  If you feel like going the extra mile you can spray focaccia with water part way through baking, this will give it some extra crunch.  Once out of the oven transfer to a cooling rack to avoid a soggy bottom.

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  1. Great idea to make personal focaccias!

  2. Oooooh, your toppings are over-the-top delicious!

  3. Oh how cute! I love the mini focaccia!!

  4. Personal focaccias! I love that! And I bet the artichokes and goat cheese made for quite the taste sensation!

  5. A personal size focaccia~ What a great idea! I can definitely see one of your personal focacccias for lunch in my near future:) Lynn @ Turnips 2 Tangerines

  6. Thanks lovely ladies! This was one of my favorite Sourdough Surprises cause everyone has lots of great ideas and advice for my next focaccia!!

  7. What a topping Robyn!
    Litterally love it, I was drawn to your post like bees to honey.
    Marvellous version of mini foaccias.
    I wish you a lovely day

    1. Thank so much Lou, I see you're a fan of artichoke as well!

  8. Oh WOW does that ever sound good!

  9. I think my comment disappeared somewhere in a 503 error...
    They are so cute! And I'm dreaming of eating them right now!

    1. Glad you finally got through, thanks Pizzarossa!