Sort ingredients
willa
QR Code
Listen
Pdf
Mix up a batch of my same-day focaccia according to recipe. While proofing, make the topping.
Heat the olive oil in a large frying pan or wok over a medium heat and sauté garlic for a minute or so. Add in the spinach and cook until it has completely wilted down. Season to taste with flaky sea salt and place spinach into fine mesh sieve and leave to cool for a few minutes. Drain the tin of artichoke hearts and dice them nice and small.
With clean hands, squeeze the spinach to drain all the excess liquid through the sieve. Remove the spinach from the sieve and do the same with the artichokes.
Place the spinach and artichokes into a large bowl and add in the remaining topping ingredients and mix well. Set aside 50g (¼ cup) of the topping mixture to use later.
Tip the dough onto a prepared tray and stretch it out into a rectangle shape. Scatter 165g/1 cup of the spinach artichoke topping over the dough and then fold it up/flip it as instructed in the focaccia dough recipe. Cover to proof for 1-1.5 hours.
Preheat the oven to 220C/430C.
Drizzle dough with extra virgin olive oil and scatter another 1 cup/165g of the topping mixture over the top of it. Dimple the dough and scatter over some flaky sea salt. Par-bake for 13-15 minutes.