Name: Loaded Focaccia Slab
Ingredients: Bread; 4 cup (500 g) bread flour; 1 1/2 cup (375 ml) lukewarm water; 2 1/4 teaspoon (7 g) instant yeast; 2 1/2 teaspoon (10 g) caster sugar; 1 3/4 teaspoon (10 g) salt; 2 tablespoon (25 ml) olive oil; Toppings; 1 sprig rosemary; 1/2 red onion, finely sliced; 5 semi sun-dried tomatoes; 5 artichoke hearts; 1 teaspoon cracked black pepper; Pinch of salt; Drizzle of olive oil; 6 sprigs fresh thyme

Loaded Focaccia Slab

By: Reece Hignell, excerpted from Cakeboi Goes Vegan

Loaded Focaccia Slab

By: Reece Hignell, excerpted from Cakeboi Goes Vegan

Every dinner party has its showstopper, and for me, it’s always been the Loaded Focaccia Slab. Imagine the reaction of your friends when they are greeted by the tantalizing aroma of freshly baked focaccia generously loaded with a medley of flavors. Not only does it taste divine, but the golden crust and vibrant toppings make it a visual treat guaranteed to impress. To achieve this culinary masterpiece, begin your preparations around lunchtime, as the recipe unfolds best over 2 to 3 hours, allowing the dough to rise and flavors to meld. It’s a labor of love, but one bite and you’ll know this is the kind of dish that turns a gathering into a cherished memory. Just ask my good friend Jacqui; this is her number one favorite.

Makes1 8x12–inch (20x30–cm) slab

Ingredients

Bread
4 cups (500 g) bread flour
1 1/2 cup (375 ml) lukewarm water
2 1/4 teaspoons (7 g) instant yeast
2 1/2 teaspoons (10 g) caster sugar
1 3/4 teaspoon (10 g) salt
2 tablespoons (25 ml) olive oil
Toppings
1 sprig rosemary
1/2 red onion, finely sliced
5 semi sun-dried tomatoes
5 artichoke hearts
1 teaspoon cracked black pepper
Pinch of salt
Drizzle of olive oil
6 sprigs fresh thyme

INSTRUCTIONS

To begin the bread, using a wooden spoon, combine the bread flour, water, instant yeast, sugar and salt in a bowl of a stand mixer. Knead the dough with a dough hook or paddle attachment for 8 to 10 minutes on medium speed; you are looking for a smooth elastic dough, which will have quite a runny consistency. Add your oil, then continue to knead until all the ingredients are well combined. You can do this process without a stand mixer by working the wooden spoon through the dough. Cover the bowl with a damp towel and rest in a warm area until the dough is doubled in size (1 to 2 hours depending on the temperature).
Preheat your oven to 390°F (200°C) and grease an 8 x 12–inch (20 x 30–cm) baking tray. Line the bottom of the tray with baking paper.
Once the dough has risen and is jiggly when gently wobbled, sprinkle the top with the rosemary, onion, sun-dried tomatoes and artichoke hearts. Evenly season the dough with pepper and salt, then top with a good drizzle of oil.
Bake in the oven for 30 to 35 minutes, or until the top of the focaccia is golden brown. Cool in the tin, then garnish with fresh thyme before slicing.