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Stuffed Focaccia with Black Olives, Spinach and Mozzarella

Focaccia ripiena

Are you looking for a delicious cheese recipe with a difference? If you are, you’ve found it! Here’s my stuffed focaccia with black olives, spinach and mozzarella - gino d'acampo official for you to enjoy.

I love this bread; it’s almost a meal in itself and could almost pass for a pizza with all the flavours I have put inside. You can be as creative as you like here and add in almost anything but the melted cheese with the strong flavour of the olives works perfectly with the spinach. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic.

About This Recipe

Ingredients

  • Focaccia

    • Strong White Flour450g
    • Fast-Action Dried Yeast10g
    • Extra Virgin Olive Oil4 Tablespoons, Plus Extra For Brushing
    • Warm Water300ml
    • Sea SaltFor Sprinkling
    • Salt & PepperTo Taste
  • Filling

    • Frozen Spinach, Defrosted250g
    • Mozzarella Cheese, Chopped200g
    • Kalamata Olives, Pitted & Halved Lengthways20
    • Fresh Rosemary Leaves2 Teaspoons

Feast your eyes on the finest stuffed focaccia with black olives, spinach and mozzarella - gino d'acampo official! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

  1. Brush a 25cm loose-based cake tin and the inside of a large bowl with oil.
  2. Sift the flour into a large bowl and stir in the yeast. Make a well in the centre, pour in the oil and the water and with the help of a wooden spoon, mix together until all the ingredients are well combined.
  3. Transfer the mixture on a floured surface and knead for 10 minutes until you have a smooth and elastic dough. The dough should be soft; if it’s really sticky, add a little more flour.
  4. Place the dough in the oiled bowl, cover with clingfilm and leave to rise in a warm place away from draughts for about 1 hour until doubled in size.
  5. Meanwhile, squeeze the spinach to remove any excess water and place in a large bowl. Add in the mozzarella, olives and rosemary. Season with salt and pepper and mix well.
  6. Preheat the oven to 220°C/gas mark 7.
  7. Punch down the dough and divide into 2 equal pieces. Roll out the first piece a little larger than the tin. Place on the base of the tin and try to mould the sides higher than the base. Spread the spinach mixture over the base to within 1cm of the edges.
  8. Roll out the remaining dough to the same size as the tin, brush the edges with a little water and place over the filling. Press the edges together really well to ensure a good seal.
  9. Gently press your fingertips into the dough to make more indentations then brush with extra virgin olive oil. Sprinkle with the sea salt and bake in the middle of the oven for 30 minutes until risen and firm.
  10. Remove from the oven and leave to rest into the tin for 10 minutes on a wire rack allowing the air to circulate all around it.
  11. Serve and enjoy while still warm and fragrant.

Once you’re done, simply sit back and enjoy your Stuffed Focaccia with Black Olives, Spinach and Mozzarella and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.