Super soft Focaccia with mozzarella and artichokes.

DI Chiara Maci | 13 May 2019


The super soft Focaccia with mozzarella and artichokes recipe prepared for Easter but perfect also for a picnic or lunch on the terrace with friends (yes, when it stops raining L)

It could seem Tortano or Casatiello, but it’s not.



2 artichokes

1/2 onion

100g of strong flour

300g of flour 00

100g of multigrain flour

2 eggs for the dough

4 eggs

1 yeast cube

100g of butter

2 tablespoons of extra virgin olive oil

Milk as much as needed

1 teaspoon of sugar

Salt as much as needed

A piece of cow’s milk mozzarella 


– Clean the artichokes by removing the harder outer leaves.

– Cut them into thin slices, then brown them in a pan with a little olive oil and the chopped onion.

– Mix the flours into a bowl with yeast (dissolved in about a glass of warm milk) and a teaspoon of sugar.

– Add the two eggs, the melted butter and the oil. Mix.

– Cut mozzarella into cubes and add it.

– Add also the sliced artichokes with their sauce.

– Knead well, helping yourself with a little milk.

– You will have to get a compact dough to “slam” several times on the pastry board.

– Leave the dough into a clean bowl, covered with a wet kitchen towel for the first leavening of an hour.

– After this time, form 3 tubes and twist them like a braid with your hands.

– Grease a mold or pan with the hole in the middle and lay the focaccia down on it.

– Insert the whole eggs in the grooves (not cooked before).

– Let it rest for the second rising for about two hours.

– Preheat oven at 180-190c and bake for about fortyfive minutes.

– Let it cool down and serve the super soft Focaccia with artichokes and mozzarella.

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