Artichoke focaccia
Cooking time
Prep: 40 mins Cook: 15 mins Plus mins plus rising timeSkill level
Moderately easyServings
Serves 10Inject 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 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
- 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.
- 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.
- 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.
- 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, questions and tips
Comments
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
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.