Focaccia ripiena
Stuffed Focaccia with Black Olives, Spinach and Mozzarella

About This Recipe

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 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.

TwitterFacebook

6

Serves

10

Ingredients

Cheese

Main Ingredient

Side Dishes, Meat-Free Recipes

Type

Ingredients

Focaccia

  • 450g Strong White Flour
  • 10g Fast-Action Dried Yeast
  • 4 Tablespoons, Plus Extra For Brushing Extra Virgin Olive Oil
  • 300ml Warm Water
  • For Sprinkling Sea Salt
  • To Taste Salt & Pepper

Filling

  • 250g Frozen Spinach, Defrosted
  • 200g Mozzarella Cheese, Chopped
  • 20 Kalamata Olives, Pitted & Halved Lengthways
  • 2 Teaspoons Fresh Rosemary Leaves

Weight Converter

Found in This Book

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

Step By Step

  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.

Previous Recipe

Italian-Style Spring Rolls

View Recipe

Next Recipe

Warm Beef Salad With Artichokes, Chilli & Walnuts

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Bombe Di VerdureItalian-Style Spring Rolls

One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

ZABAIONE AL LIMONCELLO CON FRAGOLEZabaione with Limoncello & Strawberries

Zabaione is an old Venetian dessert traditionally made with Marsala wine (or sometimes vin santo), but here I’ve given it a southern Italian twist by using limoncello – a lemon-flavoured liqueur that is produced mainly in Campania. It’s made from Amalfi lemons, which are famous for their wonderful sweet flavour and fragrance and exceptionally large size. Raspberries are equally delicious with...

6

Serves

6

Ingredients

Strawberries

Main Ingredient
View Recipe

Saltimbocca di TacchinoTurkey Saltimbocca with Sage and Parma Ham

For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. In my house we have saltimbocca at least once a week because it’s easy to prepare and most importantly full of flavour. You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. In the event that you don’t have Marsala wine, a good...

4

Serves

7

Ingredients

Turkey

Main Ingredient
View Recipe

Bruschette con pesto di pomodori secchiBruschette with Sun-dried Tomato Pesto

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

4

Serves

13

Ingredients

Vegetables

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Tagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe