Spinach, Cheese + Wild Garlic Focaccia

Spinach, Cheese + Wild Garlic Focaccia

Golden, fluffy and packed with flavour, this Spinach, Feta & Wild Garlic Sourdough Focaccia is the ultimate sharing bread. The rich tang of sourdough pairs beautifully with creamy feta, melted mozzarella and vibrant spinach, while Rich Glen Wild Garlic Infused Olive Oil brings a delicious savoury depth to every bite. Finished with a generous drizzle of olive oil and a sprinkle of flaky salt, this focaccia bakes up with a crisp golden crust and soft, airy crumb that's perfect for entertaining, serving alongside soups and salads, or enjoying fresh from the oven.

Recipe developed by Romy, Fast Slow Sourdough.

Ingredients

  • 500g bakers flour
  • 350g water
  • 125g active starter (leaven)
  • 10g salt
  • 1 cup feta and grated mozzarella, plus extra to top
  • ½ cup frozen spinach, thawed and drained (or 1 cup fresh, chopped)
  • 2 tbsp Rich Glen Wild Garlic Infused Olive Oil (for the dish)
  • 3 tbsp Rich Glen Wild Garlic Infused Olive Oil (to finish)
  • 1 tsp flaky salt

Directions

  1. Add water to a large mixing bowl, followed by the starter. Mix gently to combine. Add flour and mix well to form a loose dough. Rest for 30 minutes.
  2. Add salt and mix until fully combined.
  3. Over the next 2 hours, perform 3–4 sets of stretch and folds, roughly 30 minutes apart.
  4. Rest on the benchtop for 1 hour, loosely covered, then refrigerate overnight.
  5. At least 2 hours before baking, drizzle a large baking tray with Rich Glen Wild Garlic Infused Olive Oil, then place the dough on top, stretching it out slightly and pressing down to flatten. Leave to rest for 1 hour.
  6. Scatter the spinach and cheese over the dough, then fold the dough over itself twice to incorporate the filling. Leave to proof for a further 1–3 hours, until the dough expands to fill the tray and becomes bubbly and puffy. The time will depend on the temperature of your house and you can speed this up by placing it in a warm spot.
  7. Preheat oven to 220°C.
  8. Top with the remaining spinach and cheese. Dimple generously with your fingertips.
    Finish by drizzling over the remaining olive oil and topping with flaky salt.
  9. Bake for 25-30 minutes, or until deep golden and bubbling. Allow to cool slightly before slicing.

← Older Post

Products used in this recipe

​

Wild Garlic Olive Oil

$15.50