To stay in the theme of spring, lately, I have been indulging in preparations suitable for classic day trips, those usually made at the first hints of warmth! Even this year we have to stay at home, but we must never be discouraged! We can always improve this condition by organizing a small snack in the garden, a picnic in our own backyard or, in the absence of one or the other, fall back on the balcony!!! In my case with a sea view, equipped with a table and chairs to enjoy the beautiful days and maybe have an alternative lunch! The focaccia I propose to you today, made with fresh spinach and the last stocks of artichokes, is a great candidate for this possibility! You absolutely have to try it! It’s soft and delicious, thanks also to the creaminess of a fresh cheese like robiola, with an intense and pleasant flavor. All well rolled up and divided into portions to place in a pan and let rise like a cake! Forgive me if I wasn’t able to photograph the inside, but being late, the evening light wasn’t able to sufficiently highlight its goodness. I could at least have photographed the leftovers the next day with the right light, if it wasn’t that it didn’t survive the morning!!! It was completely devoured! I am therefore happy to have at least been able to capture the moment it was pulled out of the oven still warm and fragrant, otherwise I could only leave it to your imagination!
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 26 Ø mold
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 3 1/3 cups all-purpose flour ((I used W 350))
- 1 cup water
- 0.2 oz fresh yeast
- 2 tablespoons extra virgin olive oil
- 1.4 teaspoons salt
- 10.6 oz spinach
- 3 artichokes
- 5.3 oz robiola cheese
- 1 clove garlic
- 1 bunch parsley
- to taste garlic powder
- to taste milk
- to taste poppy seeds ((optional))
- to taste extra virgin olive oil
- to taste salt
Preparation
Start by placing the flour in a large bowl, then gradually pour in the lukewarm water in which you have previously dissolved the yeast (fig. 1).
First stir with a wooden spoon, then start kneading with your hands (fig. 2).
After a few minutes, add the salt (fig. 3).
Finally, add the oil (fig. 4).
Continue kneading vigorously for another 5 minutes (fig. 5).
Then cover the dough and let it rise in a turned-off oven with the light on for about 1 hour and 30 minutes or until doubled in volume (fig. 6).
In the meantime, clean the artichokes, remove the tougher leaves and the inner choke, and cut them into wedges, soaking them in acidulated water. Then blanch them for 8 minutes in salted boiling water, drain and season with a drizzle of oil, garlic powder, and coarsely chopped fresh parsley (fig. 7).
Proceed to wash the spinach leaves under running water (fig. 8).
Let them wilt in a pan with a garlic clove and a drizzle of oil for a few minutes. Then turn off and adjust with salt (fig. 9).
After rising, take the dough again, and make a rolled fold on a lightly floured work surface until you form a ball (fig. 10).
Cover again and let it rise still in a turned-off oven with the light on for about 1 hour and 30 minutes (fig. 11).
At this point, roll the dough out on a floured surface, forming a rectangle (fig. 12).
Distribute the robiola cheese in flakes on top (fig. 13).
Then add the previously drained and squeezed spinach (fig. 14).
Finally, distribute the artichoke wedges (fig. 15).
Roll the dough from the longer side, forming a cylinder (fig. 16).
Seal and cut into slices about 1.4 inches with the help of a dough scraper (fig. 17).
Place the rolled slices in a well-oiled cake pan and brush the surface with a little milk (fig. 18).
If you like, sprinkle with poppy seeds and let rise for another 1 hour or until doubled in volume (fig. 19).
Bake in a preheated static oven at 350°F for 40 minutes. Turn off and let cool slightly. And voilà…your rolled focaccia with spinach and artichokes is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The rolled focaccia with spinach, artichokes, and robiola can be stored in the fridge in suitable refrigeration containers for up to 3 days. It can then be reheated in the oven or microwave for a few minutes.
