Artichoke focaccia

Artichoke focaccia

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

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

More effort

Serves 10
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia

Nutrition and extra info

  • Good for you
  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal269
  • fat10g
  • saturates2g
  • carbs39g
  • sugars1g
  • fibre2g
  • protein8g
  • salt1.38g
Save to My Good Food
Please sign in or register to save recipes.


For the dough

  • 500g strong flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 7g sachet fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 heaped tsp salt

For the filling

  • large bunch rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

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



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (16)

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!

razata's picture

It says "Top the half with artichokes...". Hope that helps.

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

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

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

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

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

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

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

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.