Savory Artichoke-Parmesan Herb Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (12 slices)
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 3 1/4 cups (400 g) bread flour, plus 1–3 tbsp extra if needed
• 1 cup (240 ml) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) instant or active dry yeast
• 1 tbsp (12 g) sugar
• 1 1/2 tsp (9 g) fine sea salt
• 3 tbsp (45 ml) extra-virgin olive oil
• 12 oz (340 g) jar marinated artichoke hearts, drained and patted dry, chopped (about 1 cup/200 g); reserve 1 tbsp marinade oil
• 3/4 cup (75 g) Parmesan shavings, plus 1/4 cup (25 g) for topping
• 2 tbsp chopped fresh parsley; 2 tsp fresh thyme; 1 tsp dried oregano
• 1 tsp lemon zest; 1/2 tsp black pepper; pinch red pepper flakes (optional)

Do This

• 1. Drain, pat dry, and chop artichokes; reserve 1 tbsp of the marinade oil.
• 2. Mix warm water, sugar, and yeast; add flour, salt, and olive oil. Knead until smooth, 8–10 minutes.
• 3. Fold in artichokes, 3/4 cup Parmesan, herbs, zest, and pepper; add a spoon of flour if sticky.
• 4. First rise: cover and let double, 60–75 minutes.
• 5. Shape into a log; place in a greased 9×5-inch loaf pan.
• 6. Brush with reserved marinade oil; top with 1/4 cup Parmesan. Proof 25–35 minutes. Preheat oven to 375°F (190°C).
• 7. Bake 38–42 minutes to 200–205°F internal. Cool 15 minutes in pan, then fully on a rack before slicing.

---

Why You’ll Love This Recipe

• Big Mediterranean flavors from marinated artichokes, fresh herbs, and real Parmesan.
• Crusty, golden top with a tender, airy crumb studded with savory bits.
• Approachable method with clear times and temperatures for reliable results.
• Fantastic on its own, for sandwiches, or alongside soups and salads.

Grocery List

• Produce: Marinated artichoke hearts (1 jar), fresh parsley, fresh thyme, 1 lemon
• Dairy: Parmesan cheese (block for shaving)
• Pantry: Bread flour, instant or active dry yeast, sugar, fine sea salt, extra-virgin olive oil, dried oregano, black pepper, red pepper flakes (optional)

Full Ingredients

Dough

• 1 cup (240 ml) warm water, 105–110°F (40–43°C)
• 1 tbsp (12 g) sugar
• 2 1/4 tsp (7 g) instant or active dry yeast
• 3 1/4 cups (400 g) bread flour
• 1 1/2 tsp (9 g) fine sea salt
• 3 tbsp (45 ml) extra-virgin olive oil

Mix-Ins and Seasoning

• 1 jar (12 oz/340 g) marinated artichoke hearts, thoroughly drained and patted dry; chop into 1/2-inch pieces (about 1 cup/200 g)
• Reserve 1 tbsp of the artichoke marinade oil (for brushing)
• 3/4 cup (75 g) Parmesan shavings (use a vegetable peeler on a block)
• 2 tbsp finely chopped fresh flat-leaf parsley
• 2 tsp fresh thyme leaves
• 1 tsp dried oregano
• 1 tsp finely grated lemon zest
• 1/2 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 1–3 tbsp (8–24 g) extra flour, only if dough feels overly sticky after adding mix-ins

For Finishing

• 1 tbsp reserved artichoke marinade oil or olive oil
• 1/4 cup (25 g) Parmesan shavings, for topping
• 1 tbsp chopped parsley or thyme, for garnish
• Pinch flaky sea salt (optional)

Step-by-Step Instructions

Step 1: Prep the pan and the artichokes

Grease a 9×5-inch (23×13 cm) loaf pan with a thin film of olive oil or nonstick spray. Drain the artichokes very well, then spread them on paper towels and pat completely dry so they do not waterlog the dough. Chop into 1/2-inch pieces and set aside. Reserve 1 tablespoon of the flavorful marinade oil for brushing later.

Step 2: Mix the dough

In a large bowl (or the bowl of a stand mixer), whisk the warm water (105–110°F), sugar, and yeast. If using active dry yeast, let it sit 5–10 minutes until foamy. Add the flour and salt, then pour in the olive oil. Stir with a sturdy spoon until a shaggy dough forms, scraping down the sides. Let the dough rest for 5 minutes to hydrate.

Step 3: Knead until smooth and elastic

Knead by hand on a lightly floured surface for 8–10 minutes (or with a dough hook on low–medium speed for 6–8 minutes) until the dough is smooth, slightly tacky, and stretches without tearing. If the dough is very sticky, dust with only enough flour to handle it comfortably.

Step 4: Fold in the artichokes, cheese, and herbs

Press the dough into a rough rectangle. Scatter the chopped artichokes, 3/4 cup Parmesan shavings, parsley, thyme, oregano, lemon zest, black pepper, and red pepper flakes (if using) over the surface. Fold the dough like a letter, turn 90 degrees, and fold again. Knead gently for 1–2 minutes, just until the mix-ins are evenly distributed. If the dough becomes sticky, dust in 1–3 tablespoons additional flour as needed.

Step 5: First rise

Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise at warm room temperature (75–80°F/24–27°C) until doubled in size, 60–75 minutes. A clear-sided container makes it easy to gauge the rise.

Step 6: Shape, top, and second rise

Lightly deflate the dough and press into a rectangle about 8×12 inches. Roll it up into a tight log, pinch the seam, and tuck the ends under. Place seam-side down in the prepared 9×5-inch pan. Brush the top with the reserved 1 tablespoon marinade oil, then sprinkle with the remaining 1/4 cup Parmesan and a pinch of herbs. Cover and proof until the dough crowns about 1 inch over the rim, 25–35 minutes. Meanwhile, preheat the oven to 375°F (190°C).

Step 7: Bake and cool

Bake at 375°F for 38–42 minutes, rotating the pan halfway through, until the crust is deep golden and the center registers 200–205°F (93–96°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil. Cool in the pan for 15 minutes, then turn out onto a wire rack. Cool at least 45 minutes before slicing to set the crumb. Sprinkle with a tiny pinch of flaky salt and extra herbs if you like.

Pro Tips

• Pat the artichokes very dry; excess moisture can make the crumb gummy.
• Weigh the flour for best results. If measuring by cups, fluff, spoon, and level to avoid packing.
• Internal temperature is the most reliable doneness cue: aim for 200–205°F in the center.
• If your kitchen is cool, let the dough rise in a turned-off oven with the light on.
• For a shinier crust, brush the hot loaf with a teaspoon of olive oil just after baking.

Variations

• Focaccia-Style Slab: Press the dough into an oiled 9×13-inch pan. Dimple with oiled fingertips, top with artichokes, herbs, and Parmesan. Proof 20 minutes, then bake at 425°F (220°C) for 22–25 minutes.
• 30% Whole-Wheat: Swap 1 cup (120 g) of the bread flour with whole-wheat flour and add 1–2 tbsp extra water as needed. Expect a slightly heartier crumb.
• Olive and Sun-Dried Tomato: Replace half the artichokes with chopped kalamata olives and sun-dried tomatoes (well blotted). Reduce added salt to 1 1/4 tsp.

Storage & Make-Ahead

Store cooled loaf, wrapped, at room temperature for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months; toast straight from frozen. To make ahead, mix and knead the dough, then refrigerate overnight (up to 16 hours). Bring to room temperature, fold in mix-ins, and proceed with shaping and rising. Baked loaf can be refreshed at 325°F (165°C) for 8–10 minutes.

Nutrition (per serving)

Approximate per slice (1/12 of loaf): 210 calories; 7 g fat (3 g saturated); 28 g carbohydrates; 7 g protein; 2 g fiber; 420 mg sodium. Values will vary with brands and exact toppings.