![\"artichoke-focaccia\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2013\/07\/artichoke-focaccia.jpg\")
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Ingredients<\/p>\n
For the dough<\/em> For the filling<\/em> Method<\/p>\n 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\u2019t 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\u2019s 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 until the dough has doubled in size.<\/p>\n 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.<\/p>\n 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. <\/p>\n Heat oven to 240C\/fan 220C\/gas 9.<\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients For the dough 500g strong flour 7g sachet fast-action yeast 1 heaped tsp salt For the filling large bunch rosemary 285g jar artichokes antipasti in oil 50g freshly grated parmesan, plus extra for grating Method Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt,…<\/p>\n
\n500g strong flour
\n7g sachet fast-action yeast
\n1 heaped tsp salt<\/p>\n
\nlarge bunch rosemary
\n285g jar artichokes antipasti in oil
\n50g freshly grated parmesan, plus extra for grating<\/p>\n