Focaccia Florentine
Ingredients
- 3 tbsp olive oil
- 2 package frozen chopped spinach (10 oz each), thawed and squeezed dry
- 3 oz Canadian bacon, diced
- 1 0.3 tsp salt
- 3 cup all-purpose flour
- 1 envelope quick-rise yeast
- 1 cup water
- 1 0.5 cup shredded Fontina cheese
Instructions
- 1
Heat 2 tablespoons oil in skillet. Add spinach, bacon, and 1/4 tsp salt; sauté until softened, 5 minutes. Remove from heat.
- 2
Combine 1 cup flour, yeast, and remaining 1 teaspoon salt in a bowl.
- 3
Heat water and remaining 1 tablespoon oil in a saucepan until very warm (125-130°F). Gradually beat water mixture into flour mixture.
- 4
Beat in 1.5 cups flour with a wooden spoon, 1/2 cup at a time, to make soft dough.
- 5
Knead dough on floured surface until smooth and elastic, 10 minutes, working in remaining flour as needed.
- 6
Shape into ball. Cover; let rest 10 minutes.
- 7
Roll dough out into a 15x11-inch rectangle. Fit in a greased 15x11x1-inch jelly-roll pan, pushing dough into corners.
- 8
Make indentations all over dough surface with fingers, pressing almost to the bottom.
- 9
Scatter spinach mixture over top. Sprinkle with Fontina cheese. Cover with plastic. Let rise 30 minutes.
- 10
Bake at 400°F for 20 to 25 minutes until lightly browned. Cut into 12 pieces and serve warm.