Focaccia with cheese and artichokes

D’Italian, focaccia bread is a flat and baked. Here with artichokes and herbs from the garden.

Preparation : 30 min
Baking : 35 min
Rest 2 h

Ingredients for 4 people :

  • 300 g gluten free flour
  • 5 g of dry yeast
  • 1 tsp. Coffee table salt
  • 1 tsp. gum guar Coffee 20 cl’lukewarm water
  • 10 cl’oil’olive
  • 2 onions
  • 1 chicken breast
  • 1 pepper
  • 1 fresh rosemary sprig
  • 800 g of tomato
  • 20g salted butter
  • 1 tsp. tablespoon scoop of sugar
  • Juice of 1 lemon
  • 200 g of cheese (feta, Petit Breton, etc.) 1 jar of’artichokes to’oil
  • 2 pinches of pepper

Recipe for focaccia with cheese and artichokes

  • In a food processor, place the flour, baking powder, fine salt, guar gum. Mix and pour the’water and 5 cl’oil in the middle. Mix for 10 minutes.
  • When the dough is elastic, remove it, form a ball and place in a bowl. Cover with’a cloth and let rise between 1 am and 2 am 30 in a dry, warm place. The dough should double in volume.

In the meantime:

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

Preheat oven to 210 ° C (th. 7),

  • Prick the dough with 2 fingers.
  • Pour and spread the prepared tomatoes and chicken. Arrange the artichokes. Sprinkle with cheese.
  • Pour 5 cl’oil, spice, salt lightly (the cheese is salty) and add the rosemary.
  • Bake 30 minutes.

To serve, cut into pieces and focaccia enjoyed warm or cold.

Recipe: A. Beauvais Photo: F. Hamel