Focaccia with Spinach, Tomatoes and Cheese

Focaccia with Spinach, Tomatoes and Cheese
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The basic recipe for focaccia, this is simple version with the addition of spinach, homemade cherry tomatoes and mozzarella. Focaccia itself is quite filling and delicious, but with the addition of the filling of your choice can be simple, and very tasty lunch, warm appetizer or cold lunch.

Time of preparation: 3 hours, Easy

Ingredients for 6 people For focaccia:

10.5 oz (300 g) smooth wheat flour (black or white),
0.5 oz (15 g) of fresh yeast,
3 – 4 g salt,
6.7 oz (2 dl) water,
3 tablespoons olive oil

For the filling:

17.6 oz (500 g) spinach,
4.4 oz (125 g )mozzarella,
10.5 oz (300 g) cherry tomatoes,
3.3 oz (1 dl) olive oil,
2 cloves garlic,


Prepare dough for focaccia- In a small pot crush fresh yeast. Add a little flour and a little water. Good stir to dissolve yeast. Leave for 10 minutes until the yeast does not rise. In a larger bowl, mix flour with salt. Make a hole in the middle and pour the beaten yeast. Pour oil and most of the water (not all at once). And by jaw or arms link the mixture. Knead the dough by hand and see whether to top up the remaining water. Move the dough to a well greased surface and knead about 10 minutes. When the dough becomes smooth and elastic, return it to the pan, cover with plastic wrap and leave 2 hours to rise.

Prepare stuffing:

First wash, the spinach, dried and cut into strips. Tomatoes wash and cut in halves. Prepare the dressing for spinach: in a mortar beat garlic and add 3.3 oz (1 dl) olive oil. Good all beat and mix.

Spinach remove in a larger container. Put season with salt and pepper. Add dried oregano and pour prepared dressing. All mix well. Dough shift in a greased mould and lightly slimmed down and shaped by a mould. Heat the oven to 428 ºF (220 ºC). Grid placed in the lower part of the oven. For the dough spread mixture with spinach. Arrange tomato halves (cut side turned up) and break mozzarella. Leave the dough to rise until the oven heats up. Put the oven at 15 – 20 minutes in a well-heated oven. Baked focaccia removed from the oven and mould. Leave on a flat surface to cool slightly.

Serving: Few cooled focaccia cut to 6 or 8 equal portions and serve. It’s great when is cooled!

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