Artichoke Focaccia with Rosemary is easy to make and will rival any focaccia from an Italian bakery! It’s also Progressive Eats time, the virtual progressive dinner party I do with other food bloggers, so read on and grab some great spring-inspired ideas!
Yes, it’s still spring! I know with Memorial Day, we had the “unofficial” start of summer, but summer really doesn’t start until almost mid-to-late June. We’ve got a few more weeks to go, so let’s continue to celebrate spring! After all, it snowed in some part of the country just last week!
Actually, this Artichoke Focaccia with Rosemary is great anytime!
Truth be told, I’m not a big bread baker. However, focaccia is one of my favorite things to make! It’s similar to a nice, “poofy” pizza crust and I LOVE to make pizza crust!
How to make Artichoke Focaccia with Rosemary:
- Combine flour, yeast, olive oil and salt in a bowl.
- Knead until the dough is soft and springs back to the touch.
- Place in an oiled bowl to rise….
- Let it rise, baby. Let it rise like an Easter morning!
- Cut the dough into four even pieces then roll into small circles of dough.
- Combine artichoke hearts with fresh rosemary, garlic, olive oil and salt.
- Sprinkle a little Parmesan cheese over the dough along with making a few indentations for the olive oil and seasonings to fall into.
- Spread the artichoke combination over the circles of dough and gently press it in. You want to press it in slightly because when it bakes, the focaccia really comes to life and pushes the artichoke heart combination up and out.
- Let the dough rest again so that it rises back up.
- Baby! Artichoke Focaccia with Rosemary for the win!
- Sprinkle some great coarse sea salt over the focaccia and serve with an amazing fruity olive oil or other flavored olive oil blend! Mwaaaahhh!
And with that, let’s get this progressive dinner party rolling!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Spring Has Sprung – Dishes That Highlight the Ingredients and Flavors of Spring! Our host is Laura who blogs at The Heritage Cook
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party! A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious spring-inspired dishes!
Spring Has Sprung – Dishes That Highlight the Ingredients and Flavors of Spring!
- Fresh Strawberry Thyme Bellini – Mother Would Know
- Vegetable Tray with Herby Yogurt Dip – Healthy Delicious
- Baked Brie with Fresh Berries and Toasted Walnuts – Creative Culinary
- Creamy Asparagus Soup (Gluten Free & Dairy Free) – The Heritage Cook
- Artichoke Focaccia with Rosemary – From a Chef’s Kitchen – YOU’RE HERE!!!
- Spring Onion Fiddlehead Risotto – Sarah’s Cucina Bella
- Grilled Mexican Steak and Arugula Salad – Beyond Mere Sustenance
- Strawberry Spinach Salad – OMG Yummy
- Shrimp and Pork Belly Fried Rice with Peas – Karen’s Kitchen Stories
- Pavlova with Cherry-Lime Curd – The Redhead Baker
- Cheesecake Ice Cream with Strawberry Sauce – That Skinny Chick Can Bake
- Aam Panna Popsicle – Spice Roots
For more great recipes that feature artichokes, be sure to try my:
- Lemon Parmesan Stuffed Artichoke Bottoms
- Spinach Artichoke Dip with Fresh Jalapeno
- Oven-Roasted Artichokes with Roasted Garlic Butter
- Goat Cheese Stuffed Artichoke Bottoms
Helpful tools and equipment to make Artichoke Focaccia with Rosemary (Affiliate Links):
- 2 tablespoons cornmeal
- 3 cups all-purpose flour, divided
- 1 cup warm water
- 1/2 cup extra virgin olive oil, divided
- 1 package fast-acting yeast (also called rapid-rise)
- 1 teaspoon kosher salt plus more as needed
- 1 bag (12-ounce) frozen artichoke hearts, thawed and patted dry of excess moisture
- 1 tablespoon chopped fresh rosemary
- 3 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- Coarse sea salt
- Good extra-virgin olive oil for dipping
- Line a large baking sheet with parchment paper. Sprinkle the cornmeal over the parchment paper and set aside.
- Place 2 1/2 cups flour in a large mixing bowl. Make a well.
- Pour water and 2 tablespoons oil into well. Sprinkle yeast and salt over the water.
- Stir dough together with a spoon. (Dough will be ragged.)
- Turn dough out onto a floured surface. Add 1/4 cup flour.
- Knead dough for 6-8 minutes, adding very small amounts of flour as needed or until dough is smooth, soft and springs back from the touch.
- Drizzle a small amount of olive oil into the mixing bowl and place dough in bowl. Turn dough so that it's covered with oil.
- Cover with a clean kitchen towel and place in a warm place to rise for 60-90 minutes or until doubled in size.
- Meanwhile, prepare artichoke combination: Combine artichoke hearts, rosemary, garlic, 3 tablespoons olive oil and salt to taste in a bowl. Set aside.
- When the dough has doubled in size, cut the dough into four even pieces.
- On a floured surface, roll each piece into a 6 to 7-inch circle and place on the prepared baking sheet.
- Create a few "dimples" with your finger.
- Sprinkle each circle evenly with Parmesan cheese.
- Place even amounts of the artichoke combination on each of the circles, gently pressing it into the dough.
- Cover with the towel and let rise again another 30 minutes.
- Preheat oven to 375 degrees.
- Bake for 25-30 minutes.
- Sprinkle with coarse sea salt. Serve, dipped in good extra-virgin olive oil or other seasoned olive oil.
TO KNEAD USING A MIXER: Combine flour, water, yeast, olive oil and salt in a mixing bowl. Mix on low speed, adding small amounts of flour as needed until dough comes together. Form into a ball with your hands.
Amount Per Serving Calories 661 Total Fat 33g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 27g Cholesterol 5mg Sodium 798mg Carbohydrates 77g Fiber 4g Sugar 0g Protein 13g