Artichoke focaccia is a tasty and refined variation of the classic focaccia, perfect for those who love Mediterranean and authentic flavors. This leavened bread wins with its unique texture: crunchy on the outside thanks to the golden baking, but soft and airy inside, the result of a slow and careful leavening.
The addition of artichokes, with their delicately bitter and aromatic taste, makes this focaccia a true masterpiece of home cooking, ideal to serve as an appetizer, side, or main dish.
Preparing a soft focaccia with fresh artichokes is easier than you think! The secret lies in the choice of ingredients: good leavening flour, quality extra virgin olive oil, and fresh artichokes.
After proper leavening, the focaccia is enriched with sautéed artichokes that provide an irresistible flavor and perfect texture.
For an extra touch of flavor, I added cherry tomatoes, onion, and rosemary, but you can add garlic or cheese, which enhance the combination of flavors and make every bite even more special.
This crunchy outside and soft inside focaccia is an ideal solution for those who want to impress with an artisanal preparation with an authentic taste. It can be served hot, just out of the oven, or enjoyed at room temperature to better appreciate its texture.
Its versatility allows it to adapt to different occasions: from an informal dinner to a tasty aperitif. Additionally, it’s a perfect recipe to use seasonal artichokes, enhancing them in a rich and appetizing dish.
Discover how to make this homemade artichoke focaccia, with few ingredients and a delicious result!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 2 artichokes
- 1 onion
- 0.75 lbs cherry tomatoes
- a sprig of rosemary
- olive oil and salt to taste
- 3 cups water
- 0.4 oz fresh yeast
- 1 1/4 cups water
- 4 cups flour
- 1 teaspoon sugar
Tools
- oven
- pots
- non-stick pans
- cutting board
Steps
Here is the procedure:
To start making the artichoke focaccia, prepare the dough by dissolving the yeast in the water with the sugar.
Add the flour and mix. When the liquid has been absorbed by the flour, add the salt and knead until you get a soft dough.
Form a ball and cover with plastic wrap for 30 minutes.
After 30 minutes, take the dough and fold each side onto itself.
Let it rise covered with plastic wrap in a turned-off oven with the light on for two hours.
In the meantime, prepare the artichokes. Clean the artichokes by removing the outer leaves and cutting the tough part of the stem. Then cut the top of the artichoke and divide them in half, removing the choke from the center. Wash them and put them in lemon water for 10 minutes.
In a pan, sauté a finely chopped onion with a drizzle of oil, add the artichokes and salt.
Let them flavor for a few minutes and add water until they are tender.
Take the risen dough and spread it in a baking tray lined with lightly oiled parchment paper and top it with the artichokes
Add the cherry tomatoes cut in half, the finely chopped onion, and the sprig of rosemary.
Salt and drizzle generously with oil. Make the classic holes and let it rise for 30 minutes in a turned-off oven with the light on.
Bake at 356°F for 30 minutes.
Enjoy your meal!😊
