Focaccia with Artichoke Cream, Fennel and Speck

Ingredients:

• 2 cups all-purpose flour
• 1 1/4 tsp active dry yeast
• 1/2 tsp salt
• 3/4 cup warm water
• 1/4 cup olive oil
• 1 cup artichoke hearts, drained and pureed
• 1 tsp garlic powder
• 1 tsp lemon juice
• 1/4 tsp black pepper
• 1 bulb fennel, sliced thinly
• 1 cup speck, sliced thinly

Instructions:

1. Mix together the flour, yeast, and salt in a large mixing bowl. Add the warm water and olive oil and mix until the dough comes together.
2. Knead the dough for about 5 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a cloth and let it rise in a warm place for one hour.
3. Preheat the oven to 400°F. Roll out the dough into a rectangle on a greased baking sheet.
4. Mix together the artichoke puree, garlic powder, lemon juice, and black pepper. Spread this mixture over the dough, leaving a little edge free.
5. Place the sliced fennel and speck on top of the artichoke cream.
6. Bake the focaccia in the oven for 20-25 minutes or until the crust is golden brown and crispy.
7. Serve warm.

Verdict:

The combination of artichoke, fennel, and speck on a crispy focaccia crust is a match made in heaven. The artichoke cream adds a tangy element that beautifully complements the sweetness of the fennel, while the speck provides a salty contrast. The focaccia itself is the perfect vehicle for all these flavors and textures.

Serving Suggestions:

This focaccia is great as a snack or appetizer, but it can also be served as a light lunch or dinner alongside a salad. To make it even more special, drizzle some balsamic glaze over the top before serving.