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

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    kasiakoczwara's picture
    15th May, 2009
    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!
    11th May, 2009
    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.
    12th Mar, 2009
    am interested in making this.. but what constitutes a warm place?? where do poeple usually leave the bread to rise?
    27th Feb, 2009
    I made this exactly as the recipe, and it was really good. Everyone commented how lovely it was. I've made it twice now.
    22nd Oct, 2008
    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.
    3rd Aug, 2008
    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.
    3rd Aug, 2008
    Made this for a barbecue, worked really well and tasted fantastic.


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