Name: Artichoke focaccia
Cook time: 15 min
Total time: 55 min
Yield: 10
Cuisine: Italian
Ingredients: 500g strong flour; 7g sachet fast-action yeast; 1 heaped tsp salt; large bunch rosemary; 285g jar artichoke antipasti in oil (we used Sacla); 50g freshly grated parmesan (or vegetarian alternative), plus extra for grating

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Artichoke focaccia

Artichoke focaccia

Good Food team

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Serves 10

More effort

Prep: 40 mins

Cook: 15 mins

Plus mins plus rising time

A star rating of 4.8 out of 5.13 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

For the dough

500g strong flour
7g sachet fast-action yeast
1 heaped tsp salt

For the filling

large bunch rosemary
285g jar artichoke

antipasti in oil (we used Sacla)
50g freshly grated parmesan

(or vegetarian alternative), plus extra for grating

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Nutrition: per serving

kcal269
fat10g
saturates2g
carbs39g
sugars1g
fibre2g
protein8g
salt1.38g

low

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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A star rating of 4.8 out of 5.13 ratings

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