Homemade focaccia bread stuffed with ricotta and spinach

    4 hours 10 min

    This stuffed focaccia is a great alternative to pizza. You can prepare in advance and pop in the oven just for reheating.

    1 person made this

    Serves: 6 

    • For the focaccia dough
    • 1 1/2 teaspoon dried active yeast
    • 3 tablespoons water
    • 2 teaspoons sugar
    • 400g bread flour
    • 4 tablespoons extra virgin olive oil
    • 200ml warm water or as needed
    • 2 teaspoons salt
    • Filling
    • 300g fresh spinach
    • 300g ricotta cheese
    • 2 slices fresh mozzarella cheese, cubed
    • 2 tablespoons grated Parmesan cheese
    • 3 tablespoons tomato passata (optional)
    • salt and pepper, to taste
    • 1 teaspoon ground nutmeg
    • 1 tablespoon extra virgin olive oil mixed with 2 tablespoons water for brushing

    Prep:30min  ›  Cook:20min  ›  Extra time:3hr20min proofing  ›  Ready in:4hr10min 

      Focaccia dough:

    1. Dissolve the yeast in 3 tablespoons warm water; stir in sugar and set aside until foamy, about 5 minutes.
    2. Place flour and oil in a large bowl or stand mixer. Add the dissolved yeast and about 200ml water, or as much as needed to make a sticky dough. Transfer onto a floured surface; add salt and knead for 8 to 10 minutes or until smooth and soft. Or you can fit the stand mixer with the hook attachment; add salt and work for the same time or until the dough sticks around the hook.
    3. Lightly oil a large bowl and place the dough in the bowl; cover with a clean, slightly damp drying cloth and place in a cold oven with light on. Let rise for 2 hours or until doubled in size.
    4. Punch down the dough and split in 2 equal parts. Cover and let rise for another hour.
    5. Filling:

    6. Cook the spinach in a pan with 2 tablespoons of water until wilted, about 7 to 8 minutes. Transfer in a colander and squeeze out as much water as possible.
    7. Use a fork to mash the ricotta in a bowl; add cooked spinach, grated Parmesan, salt, pepper and nutmeg.
    8. Grease a 30cm round tin with plenty of olive oil. Place one piece of dough on the tin and stretch it out with your hands to cover the base, leaving a 3cm rim. Turn the dough to coat it in the oil. Spread the tomato passata on top of the dough; cover with mozzarella and spoon on the spinach and ricotta mixture.
    9. Roll out the second piece of dough so it is wide enough to sit on top of first piece; secure it on top by pinching the edge to seal. Cover the loaf with a clean, slightly damp drying cloth and set aside to rise for 20 minutes.
    10. Preheat the oven to 220 C / Gas 8. Brush the top of the focaccia with the oil and water mixture and prick the top of the loaf with a fork.
    11. Bake in the preheated oven for 20 minutes or until it has puffed up and is puffy golden on top. Serve warm.

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