Artichoke with stems, Arugula and Parmesan Focaccia

SERVICE2 focaccia (26 cm)

PREP TIME20 minutes

COOK TIME30 minutes


500 g all-purpose flour

10 g salt

16 g instant yeast

240 ml lukewarm water

100 ml extra virgin olive oil – plus 4 tablespoons

Kémia artichokes with stem

Handful of arugula

Parmesan slices, to taste


  1. Preheat the oven to 220°. Grease two round baking sheets with 2 tablespoons of extra virgin olive oil.
  2. In a large bowl, put flour, salt, and instant yeast. Stir with a fork to combine.
  3. Add lukewarm water and extra virgin olive oil.
  4. Stir with a wooden spoon to combine the ingredients.
  5. Transfer the dough onto a floured surface and knead until you obtain a smooth and elastic dough.
  6. Divide the dough into two equal parts.
  7. Transfer the dough onto the baking sheet and spread it with your fingers until it covers the entire baking sheet.
  8. Repeat with the second portion of dough.
  9. Drizzle with more extra virgin olive oil.
  10. Bake for approx. 30 minutes until it begins to brown on the surface.
  11. Remove from the oven and place onto serving plates.
  12. Top with arugula salad, parmesan slices, and Kemia artichokes.
  13. Serve and enjoy.

Additional Tips

  • To enrich the flavor, you can combine fresh herbs with the dough.