The super soft Focaccia with mozzarella and artichokes recipe prepared for Easter but perfect also for a picnic or lunch on the terrace with friends (yes, when it stops raining L)
It could seem Tortano or Casatiello, but it’s not.
Ingredients:
2 artichokes
1/2 onion
100g of strong flour
300g of flour 00
100g of multigrain flour
2 eggs for the dough
4 eggs
1 yeast cube
100g of butter
2 tablespoons of extra virgin olive oil
Milk as much as needed
1 teaspoon of sugar
Salt as much as needed
A piece of cow’s milk mozzarella
– Clean the artichokes by removing the harder outer leaves.
– Cut them into thin slices, then brown them in a pan with a little olive oil and the chopped onion.
– Mix the flours into a bowl with yeast (dissolved in about a glass of warm milk) and a teaspoon of sugar.
– Add the two eggs, the melted butter and the oil. Mix.
– Cut mozzarella into cubes and add it.
– Add also the sliced artichokes with their sauce.
– Knead well, helping yourself with a little milk.
– You will have to get a compact dough to “slam” several times on the pastry board.
– Leave the dough into a clean bowl, covered with a wet kitchen towel for the first leavening of an hour.
– After this time, form 3 tubes and twist them like a braid with your hands.
– Grease a mold or pan with the hole in the middle and lay the focaccia down on it.
– Insert the whole eggs in the grooves (not cooked before).
– Let it rest for the second rising for about two hours.
– Preheat oven at 180-190c and bake for about fortyfive minutes.
– Let it cool down and serve the super soft Focaccia with artichokes and mozzarella.
