Artichoke focaccia

Artichoke focaccia
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia

  • Preparation and cooking time
    • Prep:40 mins
    • Cook:15 mins
    • Plus mins plus rising time
  • More effort
  • Serves 10

  • Easily halved
  • Freezable (Good for you)
  • Vegetarian

Nutrition: per serving
low insalt1.38g


For the dough

  • 500g strong flour
  • 7g sachet fast-action yeast
  • 1 heaped tsp salt

For the filling

  • large bunch rosemary
  • 285g jar artichoke antipasti in oil (we used Sacla)
  • 50g freshly grated parmesan (or vegetarian alternative), plus extra for grating


  • STEP 1

    Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won’t come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it’s smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.

  • STEP 2

    Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.

  • STEP 3

    When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.

  • STEP 4

    Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.

Recommended For You

Leave a Reply

Your email address will not be published. Required fields are marked *