Here’s a different way to enjoy spinach, using it as an ingredient for a soft and delicious focaccia to eat straight as it is or stuffed with cold meats and cheeses, ideal as aperitif or to enjoy as bread substitute.

 

Serve 4-5, Preparation time 30 mins, Resting time about 5 hours, Cooking 20 mins

  • 350 g plain flour / All Purpose Flour, sieved
  • 150 g fresh or frozen spinach
  • 1 small boiled potato
  • 6gr fresh brewer’s yeast or 2 gr dry brewer’s yeast
  • 200 ml lukewarm water
  • a level tablespoon of fine table salt
  • 20 ml Olive Oil
  • Coarse salt, a pinch

 

Method

Boil spinach in plenty boiling water, squeeze them well. Trim it before adding to the mixer. Pureed and place it in a large bowl.

Dissolve the fresh brewer’s yeast in 20 ml warm water, set aside.

Add the flour to the spinach puree together with the yeast and oil, add the lukewarm water a little at a time while stirring with a wooden spoon, add the salt at the end. Tip the dough onto a lightly floured work surface, start kneading with your hands until you get a firm dough, although not completely smooth.

Cover the bowl with a kitchen cloth, place it in a warm, dry place such as the oven with the light on for at least 2 hours or until doubled in size.

Now place the dough in a well-oiled baking dish. Spread more oil on the surface with a drop of water and with your fingertips start making dimples. Sprinkle with coarse salt and leave it to rise a further hour.

Turn on the oven at 200 C / 400 F / Gas 6 in static mode, bake about 25-30 minutes. Place a small aluminium container filled with water in the oven. This creates steam during baking and prevents the focaccia from drying out too much.

Remove the focaccia from the oven, wait for it to cool a little and then serve.

 

 

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