Focaccia is a type of flatbread; in essence a pizza, but 2000 years older than the pizza we know of today. The name "focaccia" is taken from the Roman phrase, "panis focacius" which means a flat loaf of bread cooked on a hearth or under hot ashes. This Mediterranean focaccia dough is reminiscent of the ancient doughs which were basically flour, water and salt. No leavening was needed due to the salty air of the Mediterranean, but nowadays, a small amount of yeast or another leavening is used for raising the dough. The dough can be made by hand, however, processing the ingredients in a bread machine on the dough cycle facilitates the process. Once the dough cycle is completed, the dough can be placed in a bowl, covered and refrigerated for 24 hours before assembling the dish. Remove from the refrigerator an hour or so ahead of completing the stuffed focaccia.
Fresh spinach leaves are used for the filling, but roughly chopped escarole or romaine lettuce can be substituted. Although the stronger provolone cheese gives the filling some character, a milder mozzarella is also suitable for this focaccia. Sliced fresh tomatoes and roasted yellow bell pepper strips are arranged on the dough before baking.
How to Make the Focaccia Dough in the Bread Machine
Ingredients
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons active dry yeast (1/4-ounce package)
- 1/2 teaspoon sea salt
- 1/8 teaspoon sugar
- 3/4 cup warm water (105°-115°F)
- Place all ingredients in the bread machine pan according to the manufacturer's instructions. Process on the dough cycle. When cycle is completed, transfer dough to a lightly floured surface and let rest, covered, for 10 minutes. Alternatively, dough can be transferred to a plastic bag and refrigerated for several hours or overnight before making the Mediterranean focaccia.
Ingredients
- 1 small onion, thinly sliced
- 4 tablespoons extra-virgin olive oil, plus more for pan
- 4 cups fresh spinach leaves, washed and dried
- 3 tablespoons finely chopped Italian parsley
- 7 ounces provolone or mozzarella cheese, cut into 1/2 inch cubes
- 1 large tomato, cut into 1/2 inch slices
- 1 yellow bell pepper, roasted, peeled and cut into 1/2 strips
- 1 teaspoon dried oregano
- In a large skillet, combine onion and 3 tablespoons oil, cook over medium heat until onion is translucent, about 4 minutes. Stir in spinach leaves and parsley, cook until spinach is wilted, about 3 minutes. Remove from heat and add 1/8 teaspoon salt.
- Oil a 10-inch square baking pan. On a lightly floured work surface, roll out 2/3 of the dough to approximately 11x11 inches. Gently fit dough in pan, pressing into corners and edges
- Cover the dough with the spinach and onion mixture. Dot with provolone cheese. Roll out remaining one-third dough and cover the filling, pinching the edges of the dough together to seal
- Whisk together the remaining tablespoon oil, 1 1/2 teaspoons water and 1/8 teaspoon salt. Brush mixture over dough. Arrange tomato slices and roasted yellow pepper strips on top; sprinkle with dried oregano.. Cover with a damp towel and let rise in a warm, draft-free place for about one hour.
- Preheat oven to 450°F. Bake focaccia, rotating pan once halfway halfway through, until top and undersides are golden, about 30 minutes. Remove from oven. Using a spatula, loosen focaccia from pan and transfer to cooling rack. Cut into pieces and serve warm or at room temperature. Serves 8.
You may also like-eggplant caponata focaccia.
Patricia Daley - Patricia, also known as Lynne,has spent many years cooking and enjoying photography, but it's just been in the last few years that the two ...
