Artichoke focaccia

Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia

Preparation and cooking time
- Prep:40 mins
- Cook:15 mins
- Plus mins plus rising time
More effort
Serves 10

Easily halved
Freezable (Good for you)
Vegetarian

Nutrition: per serving
Highlight	Nutrient	Unit
	kcal	269
	fat	10g
	saturates	2g
	carbs	39g
	sugars	1g
	fibre	2g
	protein	8g
low in	salt	1.38g

Ingredients

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

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.