The spinach focaccia is a delicious rustic focaccia suitable for any occasion. Soft and tasty, it can be served as a snack, as a side with meals, or with a good aperitif.

Moreover, it can be creatively topped. I have enriched it with cherry tomatoes and leeks and I must say it was very appreciated, but you can also fill it with cheese and cold cuts.

It is prepared like a simple focaccia by adding only blended spinach to the dough.

I used fresh spinach and I must say there is absolutely no comparison with frozen ones. The result is far superior.

Ingredients for Spinach Focaccia

17.6 oz type 1 flour
5.3 oz cooked spinach
1 cup water
0.25 oz dry yeast
2 tbsp extra virgin olive oil
2 tsp fine salt
1 tsp sugar
2.8 oz cherry tomatoes
to taste leek
to taste extra virgin olive oil
to taste fine salt

Tools

1 Bowl
1 Rolling mat
1 Baking tray
1 Blender
1 Wooden spoon
1 Cutting board

Steps for preparing the spinach focaccia

To prepare the delicious spinach focaccia, start by washing the vegetables. Then cook the spinach with plenty of water, and once cooked, squeeze them well and blend them with a blender. Set aside 1 cup of spinach cooking water and let it cool slightly, then dissolve the yeast with a teaspoon of sugar.

Then, in a bowl pour the flour, then the blended spinach, extra virgin olive oil, and the spinach water with dissolved yeast. Mix coarsely with a wooden spoon and pour onto a rolling mat and knead vigorously for a few minutes until you get a compact dough
After that, cover the dough with a cloth and let it rest for about twenty minutes. Then roll it out into a rectangle and make the folds as in the photo. Fold the longer side to the center
and overlap the other side of the dough on top. Then repeat the process in the opposite direction
to get a dough ball. This work is done twice at intervals of 20 minutes. Then place it in the bowl and let it rise for 5 hours.
After the rising time, lightly oil the fantastic CHEFMADE baking tray with its unique champagne color design and spread the dough. Let it rest for another hour, then top with halved cherry tomatoes and thin slices of leek. Add salt and drizzle with extra virgin olive oil and bake at 392 degrees Fahrenheit for about 20 minutes until lightly golden.
After baking time, let it cool; you will notice it did not stick thanks to the Chefmade tray. Place it on a cutting board, slice it, and finally serve… enjoy!