Red Pepper, Artichoke & Parmesan Focaccia

Focaccia is similar to pizza, but thicker, to sop up savoury soups and stews or slice horizontally for sandwich fillings. A bakery in Banff is known for amazing focaccia that emerges hot from the oven at 11:00 a.m. and is sold out within 30 minutes.



Tip: Serve with oil and balsamic vinegar for dipping

Prep Time: 1 ¼ hours with rising time 
Cook Time: 20 minutes
Serves: 6 large wedges

Focaccia Ingredients

3 cups (750 mL) all purpose wheat flour
2 tsp (8g) instant or quick rise yeast (1 packet)
1 tsp (5 mL) salt

1 Tbsp (15 mL) sugar
1 cup (250 mL) very warm water
1/3 cup (75 mL) canola oil, divided

Toppings Ingredients

¼ cup (125 mL) thinly sliced red onion
1 cup (250 mL) sliced roasted red pepper
1 cup (250 mL) sliced marinated artichoke hearts

¼ cup (125 mL) grated Parmesan
1 Tbsp (15 mL)  Italian herb mixture (basil, oregano, thyme leaves) 
Canola oil


In a large mixing bowl whisk flour, instant yeast, salt, and sugar. In a measuring cup whisk warm water with ½ of the canola oil. Pour the wet ingredients into the flour mixture and stir until dough forms a loose sticky ball. Turn out onto a lightly floured surface and knead until smooth and elastic, about five minutes. The dough should be very soft.

Place dough in a lightly oiled bowl, cover with a clean cloth and let rise until double in size, about 45 minutes.

Pre heat oven to 425°F (220°C). Liberally oil a 9x13 inch (23 x 33 cm) baking sheet.

Form dough into a large oblong on the baking sheet, cover and let rest 15 minutes. With your fingers, indent dough with "dimples" across the top. Cover with toppings and sprinkle with herb mixture. Drizzle lightly with canola oil.

Place on the centre rack and bake for 20- 25 minutes, until toppings are slightly browned and the dough edges are crispy. Slice in the pan and serve hot.