Divina Loaded Focaccia

Divina Loaded Focaccia


1 tbsp granulated sugar
7 grams active dry yeast
500 ml water
625 grams all-purpose flour
1 tbsp salt
6 tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
1/4 cup Caramelized Onion Jam
1/4 cup Roasted Red Tomatoes
1/2 cup Artichoke Quarters, Marinated
1/3 cup Organic Castelvetrano Olives, Pitted


    Make the Dough 

    1. In a measuring cup or medium bowl, stir together the warm water, sugar, and yeast. Cover it with a towel and set aside for 10 minutes.
    2. In the bowl of a stand mixer, add in the flour and salt. Stir to combine and then pour in the bloomed water, yeast, sugar mixture.
    3. Stir everything together until it becomes a shaggy dough.
    4. Use the dough hook attachment to knead the dough for about 5 minutes until it is fully combined and stretchy. It should still be sticky and soft.
    5. Oil a large bowl with 2 tablespoons of olive oil.
    6. Pour the dough into the oiled bowl and then top it with one more tablespoon of oil.
    7. Cover the bowl with a lid or plastic wrap and set somewhere warm to at least double in size. This should take about an hour.
    8. Once the dough has doubled in size, lightly oil one hand and use it to stretch and fold the sides of the dough up and over the center, rotating it 90 degrees after every fold. Do this about 6 times.

    Assemble and Bake the Focaccia 

    1. Preheat the oven to 400 F and place a rack in the center of the oven.
    2. Oil a 9"x13" pan with 2 tablespoons of olive oil.
    3. Pour the dough into the pan and gently stretch it out until it reaches all four corners.
    4. If it keeps pulling back, let it sit for 5 minutes and then continue stretching it.
    5. Lightly cover the bowl, so that some air can still reach it and set it somewhere warm for another hour.
    6. After an hour has passed, uncover the pan and use the tips of your fingers to dimple the surface of the dough. The indentations should go all the way to the bottom of the pan.
    7. Drizzle the dimpled surface with the remaining tablespoon of olive oil.
    8. Then top with the onion jam, roasted tomatoes, artichokes, and olives.
    9. Bake in the preheated oven for 20-30 minutes until it is golden brown.
    10. Once baked, remove the pan from the oven and place on a wire rack to cool fully before slicing.