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Whole Wheat Focaccia with Artichokes

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Serves 6 | Prep Time 20 minutes plus rise | Cook Time 15-18 minutes

Why I Love This Recipe

Our Improv challenge this month is "Hearts and Flours". This recipe incorporates artichoke hearts and is heart healthy!

Ingredients You'll Need

1 cup warm water (like bathwater warm)
1 teaspoon sugar
1 tablespoon olive oil
1 tablespoon fast rising yeast
1 cup white whole wheat flour
1 1/2 - 1 3/4 cups all purpose flour
2 teaspoon Italian seasoning
1 teaspoon salt

1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (or black pepper)
1 (14 oz) can artichoke hearts packed in water, drained and sliced
1 (15 oz) can diced tomatoes
1/2 red onion, thinly sliced
1 cup fresh spinach leaves
1/2 cup shredded Parmesan cheese
1 teaspoon Italian seasoning


Combine the water, sugar, oil and yeast in the mixing bowl of a stand mixer. Let this mixture sit for about 5 minutes, or until it starts to foam.

In the mean time, whisk together the white whole wheat flour, 1 1/2 cups of the all purpose flour, salt, and seasoning. Add it to the yeast mixture.

Using the dough hook on the stand mixer, knead the dough for about 5 minutes, or until it cleans the sides of the bowl. Add more flour, a tablespoon at a time, if needed. Place the dough in an oiled bowl, turning it once. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free area to rise for 30-45 minutes.

Preheat the oven to 450 degrees F; spray a 15" X 10" pan with cooking spray.

Gently deflate the dough and press it into the prepared pan. Brush the dough with olive oil and sprinkle with the garlic powder and the pepper. Evenly top the dough with the sliced artichoke hearts, drained tomatoes, and spinach. Sprinkle the cheese and the Italian seasoning over the top.

Bake for 15 to 20 minutes, or until the crust is golden. Cut into squares--this will make 6 servings at about 300 calories per serving.

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