Spinach and Olive Focaccia
This savory Spinach and Olive Focaccia combines fluffy, golden bread with the rich flavors of sautéed spinach, briny olives, and aromatic herbs. Topped with a drizzle of olive oil and a sprinkle of sea salt, it’s perfect as a side dish, appetizer, or base for a sandwich. With its Mediterranean-inspired ingredients, this recipe is easy to customize and perfect for any occasion.
Ingredients:
Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
1 tsp sugar
1 tsp salt
1 ¼ cups warm water (110°F/45°C)
3 tbsp olive oil
Toppings:
2 cups fresh spinach (lightly sautéed and drained)
½ cup sliced black or green olives
2 tbsp fresh rosemary (optional)
2 tbsp olive oil
Flaky sea salt, to taste
Instructions:
Prepare the Dough:
In a large bowl, mix flour, yeast, sugar, and salt. Add warm water and olive oil. Mix until a sticky dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-7 minutes.
First Rise:
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours in a warm place, or until doubled in size.
Shape the Dough:
Grease a baking pan or line it with parchment paper. Gently press the dough into the pan, stretching it to fit. Let it rest for 20 minutes.
Add Toppings:
Preheat the oven to 400°F (200°C).
Spread the sautéed spinach and olives evenly over the dough. Press them lightly into the surface. Drizzle with olive oil, sprinkle rosemary (if using), and finish with flaky sea salt.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown.
Cool and Serve:
Let the focaccia cool slightly before slicing. Serve warm or at room temperature.
Notes:
Ensure the water is warm, not hot, to avoid killing the yeast.
You can use whole wheat flour or a mix of flours for a healthier version.
Add other toppings like sun-dried tomatoes, caramelized onions, or feta for extra flavor.
Tips
If short on time, use store-bought pizza dough to speed up the process.
Make sure to drain excess water from the spinach to avoid sogginess.
For a crispier crust, bake on a pizza stone or preheated baking sheet.
Nutritional Info: (Per Slice)
Based on 8 servings
Calories: 200
Protein: 6g
Carbohydrates: 30g
Fiber: 3g
Fat: 6g
Sodium: 310mg
Sugar: 1g
This homemade focaccia is a versatile, nutrient-packed bread that’s as delightful to make as it is to eat!