Divina Loaded Focaccia

This loaded focaccia is made with Divina Caramelized Onion Jam, Roasted Red Tomatoes, marinated artichokes and Castelvetrano Olives for a flavorful Mediterranean-inspired bread that's perfect for sharing.

INGREDIENTS

1 tbsp granulated sugar
7 g active dry yeast
500 ml warm water
625 g all-purpose flour
1 tbsp salt
6 tbsp olive oil
1/4 c Divina Caramelized Onion Jam
1/4 c Divina Roasted Red Tomatoes
1/2 c artichoke quarters, marinated
1/3 c Divina Organic Pitted Castelvetrano Olives

INSTRUCTIONS

Make the Dough

1. In a measuring cup or medium bowl, stir together the warm water, sugar and yeast. Cover with a towel and let sit for 10 minutes until foamy.
2. In the bowl of a stand mixer, combine the flour and salt.
3. Pour in the yeast mixture and stir until a shaggy dough forms.
4. Using the dough hook attachment, knead for about 5 minutes until the dough is smooth, stretchy and still slightly sticky.
5. Lightly oil a large bowl and transfer the dough to it. Cover and let rise until doubled in size, about 1 to 2 hours.

Assemble and Bake

1. Preheat oven to 425°F.
2. Transfer the dough to a well-oiled sheet pan and gently stretch it to fit the pan. Let rest for 15 to 20 minutes if needed to relax the dough.
3. Dimple the surface of the dough with your fingertips and drizzle with the remaining olive oil.
4. Spread dollops of Divina Caramelized Onion Jam across the dough.
5. Top with Divina Roasted Red Tomatoes, marinated artichoke quarters and Divina Organic Pitted Castelvetrano Olives.
6. Bake for 20 to 25 minutes, or until golden brown and cooked through.
7. Allow to cool slightly before slicing and serving.