Artichoke and Rosemary Focaccia

• strong flour↗500 г g
• instant yeast packet7 г g
• heaping teaspoon of salt1
• large bunch of rosemary↗
• artichoke jar285 г g

  antipasti in oil (used Sacla)

• freshly grated parmesan50 г g

  (or vegetarian alternative), plus extra for grating

Step-by-step instructions

1. 1

   Sift the flour into a large bowl, make a well in the centre, add the yeast and salt. Gradually pour in 350 ml of warm water while stirring constantly. Combine the dough with a spoon, then with your hands. The dough should be soft but not overly sticky. If it doesn't come together, add a little more water; if too wet, knead in extra flour. Transfer the dough onto a flour‑dusted work surface and knead for about 10 minutes until smooth, elastic and springs back when pressed with a finger. Place the bowl in a warm spot, cover with film and let the dough rise for 1 hour, until it doubles in volume.

2. 2

   Remove the leaves from half of the rosemary and chop them finely. Roughly chop the remaining rosemary. Drain the artichokes, reserving the oil, and cut them into large pieces.

3. 3

   When the dough has risen, place it on an oiled work surface and roll it out into a 35 × 45 cm rectangle. Lay an oil‑greased baking sheet under one half of the dough. On that half spread the artichokes, all the parmesan and rosemary. Season with ground black pepper and drizzle a little of the reserved oil. Fold the other half of the dough over, pressing the edges to seal. Cover with film and let rise another 30 minutes in a warm place. Preheat the oven to 240 °C (convection 220 °C, gas 9).

4. 4

   Drizzle a little more oil over the surface and press your fingers to create indentations. Insert a rosemary sprig into each indentation and sprinkle with extra grated parmesan. Bake for 15 minutes until the crust turns golden and puffs up. Let cool on a rack for 30 minutes, cut into squares and serve.