Artichoke Focaccia with Rosemary

5 from 12 votes
3 hours 15 minutes
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Artichoke Focaccia with Rosemary is easy to make and will rival any focaccia from an Italian bakery! Serve with my Sausage Spinach Tortellini Soup for an Italian-inspired meal everyone will rave about!

Photo of Artichoke Focaccia with Rosemary on wood breadboard.

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….
Photo of focaccia dough in stoneware bowl before rising.
  • Let it rise, baby.  Let it rise like an Easter morning!
Photo of risen focaccia dough in stoneware bowl.
  • Cut the dough into four even pieces then roll into small circles of dough.
Photo of focaccia dough divided into four individual circles on parchment paper.
  • Combine artichoke hearts with fresh rosemary, garlic, olive oil and salt.
Photo of artichoke combination in glass mixing bowl.
  • 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.
Photo of individual focaccia loaves with artichoke mixture placed on top.
  • Bake!
Photo of baked Artichoke Focaccia with Rosemary on baking sheet.
  • Baby!  Artichoke Focaccia with Rosemary for the win!
Photo of Artichoke Focaccia with Rosemary on wooden breadboard.
  • Sprinkle some great coarse sea salt over the focaccia and serve with an amazing fruity olive oil or other flavored olive oil blend!  Mwaaaahhh!
Photo of four individual loaves of Artichoke Focaccia with Rosemary on wooden breadboard with knife and garnished with fresh rosemary and coarse salt.

For more great recipes that feature artichokes, don’t miss:

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Artichoke Foccacia with Rosemary - Overhead close-up shot of foccacia on wood breadboard

Artichoke Focaccia with Rosemary

5 from 12 votes

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By: Carol | From A Chef’s Kitchen
Artichoke Focaccia with Rosemary is easy to make and will rival any focaccia from an Italian baker! Great for dipping into a fruity extra-virgin olive oil!
Prep Time 2 hours 45 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes
Course Breads and Muffins
Cuisine Italian
Servings 4
Calories 633 kcal


  • 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.


Serving: 1 | Calories: 633kcal | Carbohydrates: 77g | Protein: 13g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 4mg | Sodium: 689mg | Potassium: 152mg | Fiber: 4g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 5mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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  1. Hi Carole, I have a quick question. Do you ever weigh your ingredients? If so, what weight do you use for flour? Every chef/cooking site uses a different weight for AP flour, anywhere from 4.25 – 5 ounces per cup. When I bake I like to weigh my ingredients for more consistent results. I’m making your focaccia this evening and will use the spoon and sweep method for measuring if I don’t hear from you in time. Will let you know how this turns out. Looks so good. Thank you!!

    1. Hi, Linda, Thanks so much and great question. That would also depend on whether the flour was sifted, which will weigh less. When I knead something like focaccia or pizza dough, I tend to go more by the feel of the dough. An advanced home cook such as yourself would have a scale, but not everyone does, so I keep the weights/measures pretty standard. I’ll certainly reconsider that and include that information on future recipes though. Thanks again and always enjoy hearing from you!

      1. Hi Carol. Thanks for your quick reply. I made this focaccia last evening, and Oh My Goodness! It was so good. You were correct, I needed to go by feel rather than weight. I ended up having to add quite a bit of flour after the initial 2 1/2 cups, as the dough was very wet and sticky. I kept kneading and adding flour until the dough was smooth, soft and bounced back to the touch. I did use my scale to divide the dough into 4 equal portions. I was going to serve this with dinner, but we were all staring at the cooked focaccia sitting on top of the stove and decided to devour it as an appetizer! It was SO DELICIOUS!! This recipe is a Keeper. Thanks again.

      2. Hi, Linda, I’m so happy to hear that! Thanks again so very much and appreciate hearing back from you. Always love hearing from you and glad everyone enjoyed!