Artichoke and Rosemary Focaccia recipe

Preparation Time: 3 hours | Cooking Time: 15 minutes

Focaccia is a delicious, chewy, easy to make bread that is perfect for serving up at parties. This focaccia is studded with marinated artichokes and rosemary leaves.


  • 500g strong white bread flour
  • 7g sachet fast action yeast
  • 350ml lukewarm water
  • 1 tsp. salt
  • 50g freshly grated parmesan
  • Large handful freshly picked rosemary sprigs
  • 280g jar artichokes in oil, drained, oil reserved


  1. Place the flour in a bowl and make a well in the centre. Sprinkle the yeast and salt into the well and add the water. Stir with your fingers until the ingredients are fully combined, then turn out of the bowl and knead for 10 minutes until elastic and springy.

  2. Place into an oiled bowl, cover and leave to rise until doubled in size. Chop the artichokes.

  3. Roll the dough out to a 45cm long rectangle. Sprinkle the parmesan, artichokes and most of the rosemary over half of the dough, along with some of the reserved oil, then fold over the other half and press down around the edges to seal. Place on an oiled baking tray, cover with oiled cling and leave to rise for another half an hour.

  4. Make dents in the top of the dough with your fingers. Add rosemary sprigs and sprinkle with a little more reserved oil.

  5. Bake in a 220C oven for 15 minutes until golden brown and risen slightly. Cool before serving.

If you like, add some sun dried tomatoes to the inside of the focaccia for extra flavour, or some basil. Recipe serves 8-10.

Recipe Details:

  • Author: Laura Young.
  • Published:

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