- 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
- 250g Frozen Spinach, Defrosted
- 200g Mozzarella Cheese, Chopped
- 20 Kalamata Olives, Pitted & Halved Lengthways
- 2 Teaspoons Fresh Rosemary Leaves
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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
- Brush a 25cm loose-based cake tin and the inside of a large bowl with oil.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 220°C/gas mark 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.
- 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.
- 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.
- 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.
- 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.