Ingredients

• Focaccia Dough:
• 4 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 (1/4-ounce) package Red Star QuickRise Yeast
• 1 1/2 cups warm water (120-130 degrees)
• 1 tablespoon olive oil
• Oil Baste:
• 1/8 cup olive oil
• 1 tablespoon chopped fresh basil
• 2 cloves minced garlic
• 1/2 teaspoon sea salt
• Toppings:
• 1 cup sundried tomatoes, pureed
• 1 cup sliced Georgia Pecans
• 1 (14-ounce) can small artichoke hearts, cut into quarters
• 1 (6-ounce) can pitted small black olives, drained and cut in half
• 1 pound cooked shrimp 21-25 size, shell and tail removed
• 6 ounces Cabot Seriously Sharp Cheddar, cut into twenty-four 2-inch strips

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Instructions

1. Food Processor Method - Place the focaccia dough ingredients into a food processor with a dough blade attached. Turn on low setting until the dough ingredients combine and form a ball.
2. Stand Mixer Method - Combine Focaccia Dough ingredients, except 2 1/2 cups flour, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Using a dough hook, gradually add remaining flour and knead for 5 to 7 minutes until smooth and elastic.
3. Place dough ball in a lightly oiled bowl and turn to oil top. Cover with plastic wrap for 30 minutes or until dough doubles in size. Dough is ready when you stick 2 fingers in it and the indentations remain. This is referred to as 'ripe.'
4. Place dough on a lightly oiled sheet pan and press down to fit the shape of the pan. With a fork, poke holes all over the dough.
5. In a bowl, combine the 3 Oil Baste ingredients. NOTE: This can be made in advance. Brush this 'baste' over top of dough and spread out the basil and garlic mixture. Sprinkle with sea salt.
6. Place in a preheated 400 degrees F oven for 20 minutes and/or the dough is brown on bottom. Remove & cool.
7. Cut focaccia into 24 pieces. Spread each piece with the sun dried tomato spread. Place on each piece 1 teaspoon sliced pecans, 2 pieces of artichoke hearts, 2 black olive halves, 1 shrimp and place a cheese strip down the middle of the focaccia.
8. Place the Seriously Sharp Shrimp Focaccia pieces under the broiler until cheese starts to melt.
9. Remove and serve.