When it comes to the amazingly delicious focaccia toppings, the sky is the limit. In this recipe, I share one of my favorite focaccia toppings made with spinach and sun dried tomatoes, definitely a crowd pleaser.
Prep Time10 minutesmins
Cook Time20 minutesmins
Resting time1 hourhr10 minutesmins
Total Time1 hourhr40 minutesmins
Course: Appetizers, Bread, focaccia
Cuisine: Italian
Keyword: Focaccia toppings
Author: Katia
Ingredients
2 cups(250 grams)unbleached all-purpose flour, plus more for dusting
¾teaspoonfine salt
1 ½ teaspoondry instant yeast (or Active dry yeast, see notes)
¾ cup + 1 Tbsp(200 ml)lukewarm water
2 Tablespoon(30 ml)extra virgin olive oil
Brine
4 Tablespoons(60 ml)extra virgin olive oil
4 Tablespoons(60 ml)warm water
¼heaped teaspoonfine salt
1 garlic clove, grated
Topping
¾ cupwilted spinach (about 9oz of fresh spinach)
6-8 sun dried tomatoes, packed in olive oil
1teaspoonflaky sea salt
Instructions
Follow this easy focaccia recipe through step 11, including shaping the focaccia, adding the brine and preheating the oven.
Top with wilted spinach (see notes in the card below) and chopped sun dried tomatoes.
Bake in the preheated oven until golden and crusty. It takes about 15-20 minutes.
Let it cool for about 10 minutes before slicing, drizzle with some extra virgin olive oil, and enjoy!
Notes
Brine: if you use a smaller round pan (for example a 9 inches/25 cm Ø) you need to reduce the brine by half.To cook the spinach: warm ½ Tablespoon of olive oil in a large skillet and cook the spinach in two batches until it shrinks and turns soft but still bright green. Season with salt and pepper.Storage: focaccia is best the day it is made but can be stored in an airtight container, at room temperature, for up to 1 day. Plus, it freezes very well.Measurements:I use both US cups and grams. The cups of flour are leveled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off.Flour:all-purpose flour is perfect for focaccia bread, but you can use also bread flour.Yeast: Active dry yeast and instant yeast can be used interchangeably in this recipe. However, Active dry yeast needs to be activated in water and let it sit until slightly foamy before adding to the flour (follow the manufacturer’s instructions). Also, you might need to extend the proofing time if needed.Water absorption: water absorption is the amount of water taken up by flour and may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve that dough consistency as shown in the pictures above, just add gradually a little extra water until the flour has been incorporated.Warm oven method:preheating the oven at low temperatures creates a warm environment for the dough to rise in faster. This shortcut works great when you’re in a hurry and want freshly baked focaccia ready in record time. Focaccia ready in 1 hour: follow the instructions in the recipe, except for the proofing time. For the first proofing, cover bowl with a damp kitchen towel, then let rest in the warm oven for 20 minutes only. The second time, when the dough is in the baking tray, place it in the warm oven for 20 minutes. After this time, add the brine and bake as per the recipe.