Artichoke focaccia

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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.
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.
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.
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.

Make and take

Make the day before and wrap in foil. Eat it cold, or pop in a low oven for 10 mins to warm through.

Per serving

269 kcalories, protein 8g, carbohydrate 39g, fat 10 g, saturated fat 2g, fibre 2g, salt 1.38 g

Latest comments and suggestions

• Camilla

  03 August 2008

  Camilla commented on this recipe

  Made this for a barbecue, worked really well and tasted fantastic.

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• Camilla

  03 August 2008

  Camilla commented on this recipe

  Made the dough in the bread maker following bread maker instructions when the dough was ready followed from point 3, I will give this recipe 5 star rating.

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• robyn256

  22 October 2008

  robyn256 rated and commented on this recipe

  

  Made this without the rosemary or artichokes as just wanted a simple focaccia to share with my fussy children - and it was wonderful. I'll never buy expensive crusty bread again, this tastes so much better than most of the stuff on supermarket bakery shelves. And my kids keep coming back for more! Will be making this often.

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• kiyma

  27 February 2009

  kiyma rated and commented on this recipe

  

  I made this exactly as the recipe, and it was really good. Everyone commented how lovely it was. I've made it twice now.

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• Corporate_girl

  12 March 2009

  Corporate_girl commented on this recipe

  am interested in making this.. but what constitutes a warm place?? where do poeple usually leave the bread to rise?

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• stellababe

  11 May 2009

  stellababe rated and commented on this recipe

  

  I made this with sun dried tomatoes instead of the artichoke and it is delicious. I kept in the parmesan and black pepper. The only thing I would add next time is a sprinkling of rock salt on the top before it goes in the oven, I think that would be delicious. Very easy to make too.

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• kasia

  15 May 2009

  kasia rated and commented on this recipe

  

  Absolutely fantastic! Made it with sundried tomatoes not artichokes and went down well, even with my little 2-and-a-half year old. Just great for picnic! Only one thing: there's something wrong with estimated prep time? It needs one and a half hour of rising only!

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• Deedlit90

  18 June 2009

  Deedlit90 rated and commented on this recipe

  

  I also made with sun dried tomatoes (couldn't find artichoke's) for a BBQ and everyone loved it! So much in fact that I wish I had made 2!

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Ingredients

FOR THE DOUGH

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

FOR THE FILLING

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

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 40 mins

Cook 15 mins

Vegetarian

Good for you

Ingredients

FOR THE DOUGH

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

FOR THE FILLING

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

Per serving

269 kcalories, protein 8g, carbohydrate 39g, fat 10 g, saturated fat 2g, fibre 2g, salt 1.38 g

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