Focaccia with ricotta and spinach is an easy savory pie to make, and thanks to the instant yeast, it does not need rising time. It has a creamy filling of spinach and ricotta. To prepare the focaccia with spinach and ricotta, I used fresh spinach, but you can also use frozen ones. Now let’s see how to make the focaccia with ricotta and spinach, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare focaccia with ricotta and spinach

2 1/2 cups all-purpose flour
3/4 cup milk
1 packet instant yeast for savory preparations
2 tbsps extra virgin olive oil
2 tsp salt
1.1 lbs spinach
7 oz ricotta
as needed extra virgin olive oil
as needed salt

Tools

Aluminum baking dish 9-inch

How to prepare focaccia with ricotta and spinach

Let’s start preparing the focaccia with ricotta and spinach. Wash and clean the spinach, place them in a large pan, put on heat, and let them wilt.
When ready, remove them from the heat, add the extra virgin olive oil
and some salt, mix well.
Then transfer to a plate and add the ricotta,
mix to obtain a homogeneous mixture and set aside.
Pour the flour and instant yeast into a bowl,
a pinch of salt,
extra virgin olive oil,
and milk gradually,
mix and knead well until you get a homogeneous and compact dough,
transfer it to a surface and knead well,
then place it back in the bowl, cover with a kitchen towel and let it rest for 10 minutes.
Take the dough again and divide it in half, roll out one part
and place it in the baking dish with parchment paper, making it adhere to the edges
and pour in the spinach with ricotta.
Roll out the other half of the dough,
and cover the focaccia, sealing the edges by folding them over,
prick the surface with a fork
and add some oil.
Bake in a preheated static oven at 350°F for 30 minutes.
When the focaccia with spinach and ricotta is ready, take it out of the oven, cut it, and serve it hot.