A simple delicious green focaccia made from spinach, ideal as aperitif or just 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
  • 6gr fresh brewer’s yeas 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 fresh or frozen in plenty boiling water, squeeze them well. You may need to trim somewhat with scissors before adding them to the mixer. Been them until pureed and place it in a large bowl.

Melt the fresh brewer’s yeast in 20 ml of lukewarm water,  set aside.

Add flour to the spinach puree along with yeast, oil, adding lukewarm water a little at a time stirring with a wooden spoon, add the salt at the end. Turn the dough out onto a lightly floured work surface, start kneading with your hands until you get a compact dough, no matter if not completely smooth.

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

Once risen place the dough in a well-oiled baking tray. Scatter more oil on the surface with a drop of water and with your fingertips start making dimples. Sprinkle with coarse salt and let spinach focaccia rise for another 1 hour.

Turn on the oven to 200 C / 400 F / Gas 6 in static mode, bake focaccia about 25-30 mins. Place a small saucepan full of water in the oven, you can use a small aluminum container. This will allow steam to be created during cooking and ensure that the focaccia does not dry out too much. 

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

 

 

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