Artichoke focaccia

Artichoke focaccia

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(8 ratings)

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Cooking time

Prep: 40 mins Cook: 15 mins Plus mins plus rising time

Skill level

Moderately easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Good for you
  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
269
protein
8g
carbs
39g
fat
10g
saturates
2g
fibre
2g
sugar
1g
salt
1.38g

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 (or vegetarian alternative), plus extra for grating

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Method

  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.

Recipe from Good Food magazine, August 2007

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Comments

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charlit's picture

When does the second half of the artichokes come in? Or do you only use half? If so, perhaps the ingredient list should be adjusted to say half a 285g jar of artichokes? Either way, it looks delicious, will try soon!

bowdenei's picture

Charlit, it actually says to put artichokes over half the bread then you fold it over. They just worded it funny:-)

clairroberts's picture
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First attempt at making Foccacia as always thought it would be difficult - time consuming perhaps but very easy. Have also made with olives instead of artichokes delicious..

leilanasiri's picture

i will try it

lottielou1986's picture
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Beautiful recipe and quite simple too; makes a very generously-sized loaf

cocojo's picture

I always leave my bread to rise in the airing cupboard and it works every time. This recipe sounds great so it will be next on my list!

huldar's picture

Am making this but will fill it with piquillo bell pepper bruschetta, wgich is kind of like pesto made from piquillo bell pepper, and "warm place" is just my sink filled with hot water, I'm hoping it's enough :) All the reviews I've read sound good so I'm hoping to save money in the future by making this instead of constantly buying crusty bread in the supermarket

deedlit90's picture
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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!

kasiakoczwara's picture
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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!

stellababe's picture
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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.

afazal1's picture

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

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

robyn256's picture
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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.

camillawhybrow's picture

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.

camillawhybrow's picture

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

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