Artichoke and Sun-Dried Tomato Focaccia Recipe

Name: Artichoke and Sun-Dried Tomato Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour, plus more for sprinkling; 2 tsp. instant yeast; 1 tsp. sugar; 1 tsp. salt; 2 Tbs. olive oil, plus more for coating pan and drizzling over focaccia; 1 Tbs. fresh rosemary leaves; 1 small red onion, halved and thinly sliced; 4 marinated artichoke hearts, sliced; 5 sun-dried tomatoes in oil, thinly sliced; 3 oz. soft goat cheese; Kosher salt or coarse sea salt for sprinkling, optional

Servings: persons

3 cups all-purpose flour, plus more for sprinkling
2 tsp. instant yeast
1 tsp. sugar
1 tsp. salt
2 Tbs. olive oil, plus more for coating pan and drizzling over focaccia
1 Tbs. fresh rosemary leaves
1 small red onion, halved and thinly sliced
4 marinated artichoke hearts, sliced
5 sun-dried tomatoes in oil, thinly sliced
3 oz. soft goat cheese
Kosher salt or coarse sea salt for sprinkling, optional

1
Combine 1 1/2 cups flour, yeast, sugar, and 1 1/2 cups room temperature water in bowl of stand mixer.
2
Let stand 20 minutes.
3
Add remaining 1 1/2 cups flour and salt, and beat on low speed with paddle attachment until dough comes together.
4
(It should have consistency of thick pancake batter.
5
If not, add up to 1/2 cup more water.)
6
Add 2 Tbs.
7
oil, increase speed to medium, and beat 15 minutes, or until dough becomes elastic and forms ball around paddle.
8
Scrape dough from paddle, cover bowl, and let stand 2 1/2 to 3 hours, or until doubled in size.
9
Grease large, rimmed baking sheet with oil.
10
Scoop dough onto prepared baking sheet, and sprinkle generously with flour.
11
Press dough with hands to cover baking sheet.
12
Cover, and let rise 1 hour.
13
Preheat oven to 450F with oven rack in lowest position.
14
Sprinkle dough with rosemary, then scatter with onion, artichokes, and sun-dried tomatoes.
15
Dot with goat cheese, and sprinkle with kosher salt (if using).
16
Drizzle with oil.
17
Bake 13 to 15 minutes, or until crust is browned around edges.
18
Cool at least 20 minutes, then cut into 16 slices.

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour, plus more for sprinkling, 2 tsp. instant yeast, 1 tsp. sugar, 1 tsp. salt, and more.

Yes, Artichoke and Sun-Dried Tomato Focaccia falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke and Sun-Dried Tomato Focaccia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions