Herb-Infused Spinach and Olive Focaccia

This Herb-Infused Spinach and Olive Focaccia is the perfect bread dish to add flair to any dinner since it’s soft, airy, and full of Mediterranean tastes. This focaccia has a fluffy inside and a delightfully crisp outside. It has a delicious savory taste from the salty Kalamata olives, delicate spinach, and fresh herbs. This recipe is simple to follow and ensures bakery-quality results at home. It’s great as a stand-alone snack or to combine with soups and salads.

Ingredients

• 3 cups (680 grams) water
• ½ teaspoon instant yeast
• 6¾ cups (850 grams) unbleached all-purpose flour, plus more for dusting
• 2 teaspoons granulated sugar
• 2 teaspoons salt
• Extra virgin olive oil (for greasing and drizzling)
• 7 ounces (200 grams) baby spinach, roughly chopped
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped fresh sage leaves
• 1 tablespoon finely chopped thyme
• ⅓ cup (50 grams) pitted Kalamata olives, roughly chopped
• Coarse sea salt (optional)
• Crushed red pepper and/or freshly ground black pepper (optional)

Directions

1. Make the dough by combining the water and instant yeast in a large mixing basin. Stir the yeast until it dissolves. Stir in the salt, sugar, and all-purpose flour.
2. Mix until the dough becomes sticky. Let the dough rest at room temperature for 12 to 16 hours after covering the bowl with plastic wrap or a fresh cloth. The focaccia’s rich taste and light texture are the result of this lengthy fermentation.
3. Get the herbs and spinach ready: Set aside the baby spinach after roughly chopping it. Chop the thyme, sage, rosemary, and oregano finely. In a small dish, combine the herbs together.
4. Shape the Dough: After the dough has risen, dust your hands and work area with flour. Place the dough onto the area that has been floured.
5. To add some air, fold it many times. Apply extra virgin olive oil to a large (9 x 13-inch) baking sheet or pan. Stretch the dough carefully to suit the form of the pan after transferring it to the prepared pan. Before stretching again, let the dough ten minutes to rest if it is resistant.
6. Proof the dough by putting a clean towel or plastic wrap over the pan loosely and let it to rise again at room temperature for one to two hours, or until it doubles in size and appears puffed.
7. Bake: Set the oven temperature to 450°F (230°C). Place the focaccia on the middle rack and bake for 20 to 25 minutes, or until the tops are crisp and golden brown. Before moving the focaccia to a wire rack, take it out of the oven and allow it to cool in the pan for ten minutes.
8. Add Toppings: Using your fingers, make dimples all over the dough while you liberally drizzle it with olive oil. Evenly distribute the chopped spinach, Kalamata olives, and fresh herbs on top. If preferred, season with crushed red pepper, black pepper, or coarse sea salt.

Serve the focaccia warm or at room temperature after slicing it into squares or wedges. Savor it by itself, with your favorite foods, or dipped in olive oil.
In conclusion
The aromas and textures of the Mediterranean are celebrated in this dish of herb-infused spinach and olive focaccia. Herbs and olives combined with the soft dough make for a delicious, adaptable, and filling combo. Everyone at the table will be impressed with this focaccia, whether it is served as a snack, appetizer, or side dish. This recipe will quickly become a mainstay in your baking repertoire once you’ve mastered it!