Focaccia

Artichoke Goat Cheese Tomato and Red Onion Focaccia

Artichoke Goat Cheese Tomato And Red Onion Focaccia

Ingredients

Makes 2 Or 3 Servings

• 1 tablespoon cornmeal or unbleached all-purpose flour
• 1 pound pizza dough
• 1 6 ounce jar marinated artichoke hearts, drained and sliced in half, if large
• 6 large cherry tomatoes (about 1-inch diameter), cut into 3 slices each
• 1 medium red onion, cut into
• ¼-inch-thick slices
• ½ teaspoon dried rosemary, crumbled
• ½ cup crumbled goat cheese (plain or herbed)
• freshly ground black pepper

Method

1. Adjust the oven rack to the center position and preheat the oven to 450°f
2. Sprinkle the cornmeal or flour onto a baking tray, and spread it into a thin layer
3. Place the dough on top of the cornmeal, and gently stretch and press it into a 9-by 13-inch rectangle (see working with pizza dough, below)
4. Let the dough rest for 20 to 30 minutes to rise and puff up slightly
5. Arrange the artichokes, tomato slices, onion slices (separated into individual rings), and rosemary over the surface of the dough, and then scatter the goat cheese evenly on top
6. Bake for about 10 minutes, or until the dough is golden brown on the bottom and the cheese is turning brown around the edges
7. Allow to cool at room temperature for a minute or two before slicing
8. Serve hot, topped with a few grinds of black pepper