Artichoke focaccia

Artichoke focaccia

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(10 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
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    For the dough

    • 500g strong flour



      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    • 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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    28th Aug, 2018
    First time making focaccia (or any bread for that matter), and it came out great, my husband and I both loved it. Will definitely be making this again!
    15th Nov, 2012
    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!
    11th Mar, 2015
    It says "Top the half with artichokes...". Hope that helps.
    7th Sep, 2013
    Charlit, it actually says to put artichokes over half the bread then you fold it over. They just worded it funny:-)
    clairroberts's picture
    13th Oct, 2012
    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..
    2nd Apr, 2012
    i will try it
    22nd Feb, 2012
    Beautiful recipe and quite simple too; makes a very generously-sized loaf
    22nd Feb, 2012
    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!
    23rd Sep, 2011
    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
    18th Jun, 2009
    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!


    10th Sep, 2018
    I followed the recipe exactly and cooked it for the allotted time. It had a soggy bottom so I cooked it for 5 more minutes. the result was doughy and under cooked in the middle with a very crunchy top. What did I do wrong?
    goodfoodteam's picture
    11th Sep, 2018
    We're sorry to hear your bread didn't turn out as you'd hoped. Focaccia is a denser, doughier bread than most but it shouldn't be soggy. It sounds like the bread was not cooked sufficiently. Make sure the oven is fully up to temperature before putting the bread in. We hope this helps.
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