This recipe for stuffed focaccia with spinach is the result of a little bit of free time spent in the kitchen with no real plan. Such a situation can often lead to some pretty good food creations, and this stuffed focaccia with spinach, almonds and olives is one such example. Almonds that have been roasted and ground form the basis of a pesto style-paste with chopped spinach, garlic and olive oil and finished with chopped black olives and parsley. This paste was then rolled up into focaccia dough and baked. It turned out wonderfully, a really savoury mediterranean bread. Served with some roast chicken and salad and you have a lovely summery meal. Or for the colder months with a nice hearty homemade soup. Delicious!
Recipe for stuffed focaccia with spinach, almonds, olives.
20g olive oil
350g strong bread flour
10g sea salt
5g instant dried yeast
200ml warm water
For the Pesto-filling
200g raw whole almonds
1 clove garlic, minced or finely chopped
200g chopped frozen spinach (thawed and squeezed to remove the extra water)
2 handfuls black olives
small handful of fresh parsley
Salt and pepper.
1. Combine all the ingredients for the dough, knead with the dough hook of your electric mixer or by hand for 10 minutes. Then finish the kneading by hand with some stretches and folds to strengthen the dough.
2. Form the dough into a tight ball and place in an larged oiled bowl. Cover with plastic wrap and leave to rise for 1 hour or until at least doubled in size.
3. While the dough is rising make the filling. Roast the almonds in a small frying pan without any oil for a few minutes until they start to brown. Dont leave the pan as nuts can brown and then burn very quickly and the pan needs a good shake every now and again to brown them all evenly. Set aside to cool, then blitz either in a food processor or spice grinder until quite fine with some larger pieces remaining (the larger pieces of almonds give the final bread a great texture.
4. In a skillet or large non-stick frying pan heat 2 tablespoons of olive oil and fry the chopped garlic for 2-3 minutes. The add the drained spinach and mix well with he oil and garlic, let the spinach cook for 4-5 minutes.
5. Add the chopped olives and ground almonds and combine everything until you have a loose-ish paste, add more olive oil if you need to bring it together. Season well with salt and pepper and then set aside to cool
6. Now get back to the dough. If its well risen, turn it out onto a floured work surface and flatten out into a rough rectangle about 2 cm thick. Spread and sprinkle your spinach almond mix onto the dough and spread evenly to cover. Then roll up the dough into a big log and place, seam-side down, onto a baking sheet.
7. Leave the rolled dough for a further 30-40 minutes to re-rise. Preheat your oven to 250 degrees.
8. Bake at 250degrees for 10 minutes and then reduce the heat to 200 and bake for a further 35-40 minutes until nicely browned. Leave to fully cool before slicing. Enjoy as a snack on its own or along side salads soup or cooked meats.