- Ingredients
- 1 ¼ lb. (625 g) prepared Pizza Dough, at room temperature
- Corn meal
- 3 tbsp. (45 mL) Olive Oil
- 2 tbsp. (30 mL) chopped fresh Rosemary
- or 2 tsp. (10 mL) dried Rosemary
- 1 tbsp. (15 mL) grated Parmesan cheese
- or 1 tsp. (5 mL) Coarse Salt
- 1 ½ cups (375 mL) peeled, roasted Red Pepper
- cut in 1 in. (2.5 cm) pieces
- 1 ½ cups (375 mL) drained, sliced, canned Artichoke Hearts
- 1 tbsp. (15 mL) Lemon Juice
- 2 cloves Garlic, minced
- Freshly ground Pepper, to taste
- 1 lb. (500 g) thinly-sliced Turkastrami or Turkey Kielbassa
- 16 – 24 fresh Basil leaves
- Directions
- Divide the dough into 8 equal pieces and roll each piece into a circle ½ in. (1 cm) thick. Liberally sprinkle a baking sheet with cornmeal; place circles on the baking sheet. Cover and let rise in a warm place 20-30 minutes or until doubled in bulk. Gently poke holes in the dough with floured fingers at 1in. (2.5 cm) intervals. Brush dough with 2 tsp. (10 mL) olive oil; sprinkle with rosemary and cheese or salt. Bake focaccia round in 500F (260C) oven for 8-10 minutes or until crisp and golden. Let cool on a rack.
Meanwhile, toss artichoke slices, red pepper, lemon juice, garlic, pepper and remainder of olive oil together. Marinate at least 30 minutes or overnight. Drain and reserve the marinade from the vegetable mixture. Split the facoaccia rounds horizontally; drizzle some of the marinade on cut surfaces. Place 2 oz. (60 g) turkastrami or kielbassa slices on the bottom of each one and arrange ½ cup (125 mL) artichoke and pepper mixture on top of the meat. Lay 2-3 basil leaves on top. Cover with focaccia tops. Cut in half to serve.
