Cheesy Spinach and Sundried Tomato Focaccia
Need a unique and tasty appetizer?Give this Cheesy Spinach and Sundried Tomato Focaccia a try!(Just don’t eat it all before the party…)
Servings: 18 servings
Calories: 165kcal
Ingredients
For the Dough
- 4 Tbsp olive oil divided
- 3½ cups all-purpose flour
- 1¼ cups water room temperature
- ¼ cup milk
- 1 tsp sugar
- 1¼ tsp salt
- 1 Tbsp instant dry yeast
- 2 tsp Italian seasonings or any combination of dried basil, rosemary and oregano
- 1½ cups mozzarella shredded
For the Toppings
- 1 Tbsp olive oil
- 2 tsp garlic diced
- ½ tsp kosher salt
- 2-3 Tbsp fresh spinach leaves julienned
- ¼ cup sundried tomatoes packed in oil, drained and chopped
- ¼ cup Parmesan cheese grated
Instructions
For the Dough
- Lightly grease a 9”x13” baking pan; brush 1 Tbsp of olive oil into bottom of pan.
- Combine the remaining 3 Tbsp of olive oil with all of the other dough ingredients in a large bowl; beat vigorously (by hand) or on high speed (electric mixer) for 1-2 minutes or until all ingredients are well-combined.
- Press dough into greased baking pan, cover and let rise at room temperature for 90 minutes. (Tip: If the dough is sticking to your fingers, just dip them in water.)
- Preheat oven to 375°F.
- Using your fingers, dimple the dough by gently pressing down about ½ way through the dough. Repeat so that there are dimples every 1½”-2”. (Tip: Dip fingers in water to keep dough from sticking.)
- Brush dough lightly with 1 Tbsp of olive oil. Sprinkle top of dough with garlic, salt, spinach, tomatoes and Parmesan cheese.
- Bake at 375°F for 35-38 minutes, or until focaccia is golden brown on top.
- Cut into squares and serve, or split and use for sandwiches.
Nutrition
Calories: 165kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 315mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
