If you’re looking for an appetizer recipe to try out for your upcoming party or get-together, then try making our Seriously Sharp Shrimp Focaccia recipe. As far as focaccia recipes with toppings go, this one is probably our most popular. It features delicious shrimp, warm, toasty focaccia bread and plenty of pureed, sundried tomatoes. The recipe makes 24 servings, and you can prepare it in under an hour or so. If you think your friends and family might like the recipe, then consider sharing it with them on Facebook, Instagram, Pinterest or Twitter.
Interested in trying a focaccia recipe with toppings? Our seriously sharp shrimp focaccia is extremely flavorful, and we’re confident that you and your family will love it. In order to make the dough, you’re going to need some all-purpose flour, sugar, salt, Red Star QuickRise Yeast, a cup and a half of warm water and some olive oil. For the oil topping, you’ll need some olive oil, fresh basil, garlic and sea salt. Lastly, for the main toppings, you’ll need a cup of sundried and pureed tomatoes, a cup of classic Georgia pecans, a can of small artichoke hearts, small black olives, one pound of cooked shrimp with the shell and tail removed, and six ounces of your favorite Cabot cheddar cheese—we suggest Seriously Sharp Cheddar.
We offer a number of focaccia recipes with toppings here on the site, and we hope you enjoyed this particular seriously sharp shrimp focaccia recipe. If you’d like to try another focaccia recipe, then you may find that our recipe for focaccia with cheddar and onions might also be to your liking too. Here at Cabot, we work hard to produce our line of award-winning dairy products. From our Greek yogurts to our cheddar cheeses, we do our utmost to ensure that all of our dairy products are made using only the finest ingredients. We’d love to hear your thoughts about our seriously sharp shrimp focaccia recipe. After trying it, please rate and review the dish. We hope you and your loved ones enjoyed it!
⅛ cup olive oil
1 tablespoon chopped fresh basil
2 cloves minced garlic
½ teaspoon sea salt
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
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.
Stand Mixer Method:
COMBINE Focaccia Dough ingredients, except 2½ 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.
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.'
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.
COMBINE the 3 Oil Baste ingredients in a bowl.
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.
PLACE in a preheated 400°F oven for 20 minutes and/or the dough is brown on bottom. Remove & cool.
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.
PLACE the Seriously Sharp Shrimp Focaccia pieces under the broiler until cheese starts to melt. Remove and serve. Happy Holidays from The Clever Cleaver Brothers®!
Such a tasty and well presented appetizer! Easy to make and very tasty. We always have Seriously sharp in the fridge and don't buy anything other than Cabot!