I recommend being liberal with the toppings. In all honesty, while the dish was fantastic, I was not amazed by the actual dough recipe. If you happen to have a focaccia dough that you love, Please post it :-)
4 1/2 cups unbleached all-purpose flour
1 tablespoon active dry yeast (1 package)
2 teaspoons salt
2 cups warm water (100 - 110 degrees)
1/4 cup olive oil
1 tablespoon dried thyme or 2 tablespoons fresh thyme (stems removed)
1 head of garlic
1 cup frozen artichoke hearts, thawed and sliced 1/4 inch thick (canned variety will also work)
6 ounces of goat cheese
4 tablespoons extra-virgin olive oil
course sea salt, for sprinkling
fresh ground pepper, for sprinkling
Preheat oven to 350 degrees.
In the bowl of a mixer fitted with a paddle attachment, add the water and yeast. Let stand for about 1 minute, then add the olive oil, flour, and 2 teaspoons of salt (in that order).
Mix until well combined. Add the thyme and mix for another minute. The dough should be sticky soft and pull away from the sides of the bowl. If too wet add a little flour. If too dry add a little water. Remove paddle and add a little olive oil to the side of the bowl. Cover bowl with plastic wrap or a damp towel and let stand at room temperature for about an hour or until dough has doubled in size.
While dough is rising, roast the garlic. Cut off the top fourth of the head of garlic. Drizzle about a teaspoon of olive oil over the exposed garlic cloves, wrap the head of garlic loosely with aluminum foil, and place in oven. Roast for about 45 minutes or until very soft. Set aside to cool. Remove the roasted garlic by squeezing the cloves out the cut end. Place in a small bowl and set aside.
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i>Here is the rest of the instructions. I was using he blog as a cook book and realized This was missing part. If it wasn't for changing the oven temp, I'm sure it would be easy to guess what to do.<
Turn oven up to 450 degrees. Lightly oil a baking sheet about 17 by 11 inches (or similar size). Remove dough from bowl and onto baking sheet. Gently pull and push the dough with your fingertips until it covers the baking sheet. Make several dimples in the top of the dough by pressing into it with your fingertips. Lightly brush the top of the dough with extra-virgin olive oil.
Evenly distribute the artichoke, roasted garlic, and goat cheese over the top of the dough. Lightly press these ingredients into the dough. Sprinkle sea salt and ground pepper over the top. Let dough rest for 10 minutes.
Place the dough into the oven on the lowest rack. Bake for about 10 minutes, then turn down oven to 375 degrees, and turn pan 180 degrees. Continue to bake until golden brown, about 20 to 25 minutes.
Remove from oven and let cool in pan for 10 minutes before cutting. Wrap unused focaccia (cooled) tightly with plastic wrap and refrigerate. To reheat, wrap loosely with aluminum foil and place in 300 degree oven until warm.
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