Warm bread straight from the oven is always a winner but this loaf, stuffed with melted cheese, sun-dried tomatoes and spinach as well as a hint of rosemary is just scrumptious! Ideal as a tearing and sharing starter or as part of a ‘fridge-raid’ supper (where we dump onto the table cheeses, patés and salads and just dive in), Oozy Focaccia bread with Cheeses, Spinach and Tomato is easy enough to ensure it has a regular place at the table.
What you need…
1 x lightly oiled baking sheet
500g packet garlic and rosemary focaccia bread mix (I use Wright’s)
300ml hand-hot water
3 tablespoons oil
75g baby spinach leaves
55g sun-dried tomatoes
10 rosemary sprigs
1 tablespoon rock salt
What to do…
Tip the bread mix into a large bowl. Stir in the water and 2 tablespoons of oil to form a soft dough. Turn out onto a lightly floured worktop and knead for 2 – 3 minutes, until smooth and elastic. Rinse and dry your large bowl and lightly oil it. Pop the bread dough into the bowl, cling film it and leave it in a warm place (next to a radiator or in the airing cupboard in my case) for 30 minutes.
Turn the dough out onto your floured work surface again and knead for a another two minutes.
Divide the dough into two and press each into circles of roughly 20cm. Lay one circle onto your baking sheet and scatter over the cheeses, tomatoes and spinach. Wet the rim and then cover with the remaining circle. Pinch the edges to seal. Leave in a warm place for 30 minutes until slightly risen.
Preheat oven to 200c / 400f / gas 6.
Push your fingers into the top of the bread to dimple the dough and push small springs of rosemary into the bread. Scatter with rock salt and drizzle with the remaining olive oil. Pop in the oven and bake for 30-35 minutes until golden brown and risen. Serve warm, gooey slices and enjoy!
No idea! Another one of those recipes torn from a magazine and kept in a file for several years!
Very easy and there is something wonderfully satisfying about kneading bread dough. The only concern, if there is one at all, is to remember before you get going that time is required for the two 30 minute proofings.