White foccacia with artichoke and capers
Serves 4 - Preparation time: 2 hours and 30 minutes
For the dough:
- 250g flour
- 5g of baker’s yeast
- 150 ml warm water
- 10g sugar
- 4g La Baleine fine sea salt
- 3 tbsp olive oil
For the filling :
- 100g artichoke hearts, cut into slices
- 15g capers
- 70g parmesan, in flakes
- A few rocket leaves
Mix together the warm water, yeast and sugar in a bowl. Put to one side for 10 minutes.
Add the flour, olive oil and La Baleine Fine salt. Knead by hand for 10 minutes. Cover with a damp tea towel and leave to rise at room temperature for one hour.
Lightly oil a baking tray and stretch the dough into a rectangle with fingertips. Cover with a tea towel and leave to rise for 30 minutes.
Pre-heat the oven to 220°C. Garnish the dough with the artichoke rings and capers and add a dash of olive oil. Cook for 15 minutes, add the parmesan flakes and return to the oven for 5 more minutes.
Serve with rocket leaves.