Olivia's Organics

Spinach Focaccia Bread

Thick and chewy texture, excellent dipped in extra virgin olive oil and balsamic vinegar.

Yield: 8-10 Servings


In a small bowl, add the warm water and stir in the yeast and sugar. Let sit for 5 to 10 minutes until you see small bubbles.

In a stand mixer, add the flour and 2 teaspoons of the salt. On low speed, add in the yeast mixture and ¾ cup of the olive oil, mixing together until it begins to form a ball. The dough will be slightly sticky. Add a little extra flour if too sticky/wet.

On a clean and floured surface, knead the dough into a ball and place in a lightly oiled stainless-steel mixing bowl. Cover with plastic wrap and set in a cool spot for 2 hours.

After the dough has rested for 2 hours, oil a sheet pan with ¼ cup of olive oil, spreading the oil evenly across the pan. Place the rested dough in the middle of the sheet pan, turning it over and around until all sides are oiled. Using your hands, spread out the dough until it covers the entire sheet. Use your fingers to poke indents all over without breaking the dough. Cover with plastic wrap and let rise for 1 hour.

After the dough rises, preheat the oven to 400° F.

Sprinkle 1 teaspoon of salt all over the dough and bake in the preheated oven for 10 minutes.

Heat remaining 2 tablespoons of olive oil in a sauté pan. Sauté the spinach until wilted.

Remove the Focaccia bread from the oven and top with the spinach. Return to oven and bake for another 10 minutes. Remove the bread again, top evenly with the cheese and continue to bake until the cheese melts.

Remove from oven and let cool slightly before cutting into squares.