Mediterranean Stuffed Focaccia

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Submitted by: The Inn on First

recipe_InnOnFirst_Mediterranean-Stuffed-Focaccia.jpgHere is a delicious, Summer meal that can be made ahead of time and served at room temperature or warmed in the oven. It is great for picnics, afternoon pool parties, or even for breakfast with a poached egg on top!
Yield: 6 servings
Oven Temperature: 375°
Special Equipment: 6-6" cast iron pans, or 1 large baking sheet (18" x 24")

Make Focaccia bread one day ahead. CLICK HERE for recipe.

Ingredients:
  • 1 large    Red Onion, diced
  • 1 Tablespoon Butter
  • 4 ounces (6 cups) Baby spinach
  • 1 teaspoon Thyme
  • 1/2 teaspoon Garlic Salt
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 4 ounces Mozzarella, diced
  • 1 Tablespoon Olive oil
  • 3 large Roma tomatoes, sliced thin
  • 1/4 cup Olive oil
  • 3 stems Thyme leaves
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper
Instructions:
Make the Focaccia Dough Recipe 1 day in advance and let rise in the refrigerator overnight. 

In a sauté pan over medium heat add the onions with the butter and cook the onions until they are soft, about 10 minutes. Add the spinach and the spices and stir into the onions over medium heat until the spinach is cooked. Remove from the heat and allow the mixture to cool.

Cut the focaccia dough into 6 pieces. Pour 1/2 teaspoon of olive oil into the bottom of each cast iron pan.  Tear off 2/3 of each piece of dough and evenly spread the dough into the bottom of the pans. Let rest for a minute and then press the dough so that it begins to rise up along the sides of the pan. Evenly distribute the onion and spinach filling into each pan and top with mozzarella. Take the last 1/3 of each piece of dough and press it out into a large circle to fit the top of the pans. Squeeze the edges of dough together to seal in the filling. 

Top each focaccia with slices of tomato and brush the tops and sides generously with olive oil. Sprinkle the thyme leaves over the tomatoes and season the tomatoes with salt and pepper. Let the dough rise until doubled, about 1 hour.

Preheat the oven to 375°.  When the focaccia has doubled in size, bake for 20 to 24 minutes, until the dough is golden brown and the tomatoes are cooked. Be sure to move pans around half way through the cooking process if you are using two shelves. This can be made as a single large focaccia in a large baking sheet, 18" x 24". Adjust baking time by increasing 5 to 7 minutes, or until center is firm. Serve immediately or store overnight in the refrigerator and bring to room temperature for service.

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