White foccacia with artichoke and capers

Serves 4 - Preparation time: 2 hours and 30 minutes

White foccacia with artichoke and capers recipe


For the dough:

  • 250g flour
  • 5g of baker’s yeast
  • 150 ml warm water
  • 10g sugar
  • 4g La Baleine fine sea salt
  • 3 tbsp olive oil


For the filling :

  • 100g artichoke hearts, cut into slices
  • 15g capers
  • 70g parmesan, in flakes
  • A few rocket leaves

Instructions :

  1. Mix together the warm water, yeast and sugar in a bowl. Put to one side for 10 minutes.

  2. Add the flour, olive oil and La Baleine Fine salt. Knead by hand for 10 minutes. Cover with a damp tea towel and leave to rise at room temperature for one hour.

  3. Lightly oil a baking tray and stretch the dough into a rectangle with fingertips. Cover with a tea towel and leave to rise for 30 minutes.

  4. Pre-heat the oven to 220°C. Garnish the dough with the artichoke rings and capers and add a dash of olive oil. Cook for 15 minutes, add the parmesan flakes and return to the oven for 5 more minutes.

  5. Serve with rocket leaves.