A Soft and Delicious Italian Focaccia – Perfect as Aperitif or Bread Substitute

This spinach focaccia is a nice way to enjoy spinach: incorporated into a soft, flavourful focaccia. can be eaten on its own or stuffed with cold cuts and cheeses, making it perfect as an aperitif or as a bread substitute for meals.

 

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

  • 350 g plain flour (all-purpose), sieved
  • 150 g fresh or frozen spinach
  • 1 small boiled potato
  • 6 g fresh brewer’s yeast (or 2 g dry yeast)
  • 200 ml lukewarm water
  • 1 level tablespoon fine table salt
  • 20 ml olive oil, plus extra for brushing
  • A pinch of coarse salt

 

Method

Boil the spinach in plenty of water until tender. Drain and squeeze out excess water. Chop or puree the spinach, then place it in a large mixing bowl. Dissolve the fresh yeast in 20 ml of lukewarm water and set aside for a few minutes. 

Add the flour to the spinach puree, then the yeast and olive oil. Gradually add lukewarm water while stirring with a wooden spoon. Add the salt at the end. Transfer the dough to a lightly floured surface and knead by hand until firm but not completely smooth.

First Rise:

Cover the bowl with a kitchen cloth and place it in a warm, dry spot (like the oven with the light on) for at least 2 hours, or until doubled in size.

Second Rise:

Place the risen dough in a well-oiled baking dish. Brush the surface with a little olive oil and water. Using your fingertips, create dimples all over the dough. Sprinkle with coarse salt and let it rise for 30 mins.

Preheat the oven to 200°C / 400°F / Gas 6 (static mode). Place a small aluminum container with water in the oven to create steam, which keeps the focaccia soft. Bake for 25–30 minutes, until golden and cooked through.

Remove from the oven and let it cool slightly before serving. Enjoy your Spinach Focaccia plain or stuffed with cold cuts and cheeses.

 

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