Inject the style of Italy into your picnics and al fresco dinner events with this irresistibly moreish focaccia

• Preparation and cooking time
  • Prep:40 minutes
  • Prepare dinner:15 minutes
  • Plus minutes plus rising time
• Extra effort
• Serves 10

• Simply halved
• Freezable (Good for you)
• Vegetarian

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Components

For the dough

• 500g sturdy flour
• 7g sachet fast-action yeast
• 1 heaped tsp salt

For the filling

• giant bunch rosemary
• 285g jar artichoke antipasti in oil (we used Sacla)
• 50g freshly grated parmesan (or vegetarian various), plus additional for grating

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Methodology

• STEP 1

  Tip the flour into a big bowl and make a nicely within the centre. Add the yeast and salt, then steadily pour in 350ml tepid water, stirring as you go. Carry the dough along with a spoon, then together with your arms. It ought to be delicate, however not too sticky or moist. If it received’t come collectively, pour in slightly additional water; if the dough is just too moist, add additional flour. Tip onto a floured work floor and knead for about 10 minutes, or till it’s clean, delicate and is derived again when pushed with a finger. Depart to rise in an oiled bowl lined with cling movie in a heat place for 1 hr or Full of summer season flavours till the dough has doubled in measurement.

• STEP 2

  Strip leaves from half the rosemary and finely chop. Break the remainder into smaller items. Drain the artichokes, reserving the oil, and chop into chunks.

• STEP 3

  When risen, tip the dough onto an oiled work floor and roll out right into a 35 x 45cm rectangle. Slip an oiled baking sheet below half of the dough. Prime the half with artichokes, all of the Parmesan and rosemary. Grind over black pepper and drizzle with slightly of the reserved oil. Fold over the opposite dough half, urgent the perimeters collectively and below to seal. Depart to rise in a heat place, lined with the oiled cling movie, for 30 minutes. Warmth oven to 240C/fan 220C/fuel 9.

• STEP 4

  Drizzle with slightly extra of the oil and make dents within the prime together with your fingers. Pop the rosemary sprigs into the dents and grate over slightly extra cheese. Bake for 15 minutes, till golden and risen. Cool on a rack for 30 minutes, reduce into squares and serve.