Artichoke focaccia

Artichoke focaccia

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

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 15 mins

Plus mins plus rising time
Vegetarian Freezable

Vegetarian

Good for you

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.
Try

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, sugar 1g, salt 1.38 g

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

  • Binder photo Camilla

    03 August 2008

    Camilla commented on this recipe

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

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  • Binder photo 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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  • Binder photo robyn256

    22 October 2008

    robyn256 rated and commented on this recipe

    5 stars

    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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  • Binder photo kiyma

    27 February 2009

    kiyma rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo stellababe

    11 May 2009

    stellababe rated and commented on this recipe

    5 stars

    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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  • Binder photo kasia

    15 May 2009

    kasia rated and commented on this recipe

    5 stars

    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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  • Binder photo Deedlit90

    18 June 2009

    Deedlit90 rated and commented on this recipe

    5 stars

    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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  • Binder photo HuldaR

    23 September 2011

    HuldaR commented on this recipe

    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

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  • Binder photo Cocojo

    22 February 2012

    Cocojo commented on this recipe

    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!

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  • Binder photo LottieLou1986

    22 February 2012

    LottieLou1986 rated and commented on this recipe

    5 stars

    Beautiful recipe and quite simple too; makes a very generously-sized loaf

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  • Binder photo leila

    02 April 2012

    leila commented on this recipe

    i will try it

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  • Binder photo Clair

    13 October 2012

    Clair rated and commented on this recipe

    5 stars

    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..

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  • Binder photo CharLit

    15 November 2012

    CharLit commented on this recipe

    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!

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 15 mins

Plus mins plus rising time
Vegetarian Freezable

Vegetarian

Good for you

Ingredients

FOR THE DOUGH

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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Per serving

269 kcalories, protein 8g, carbohydrate 39g, fat 10 g, saturated fat 2g, fibre 2g, sugar 1g, salt 1.38 g

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