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Artichoke focaccia

Artichoke focaccia

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Easily halved
  • Freezable (Good for you)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal269
fat10g
saturates2g
carbs39g
sugars1g
fibre2g
protein8g
low insalt1.38g
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Ingredients

For the dough

For the filling

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, August 2007

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Rating: 5 out of 5.11 ratings
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