Focaccine originated in Liguria as ship bread—sailors needed portable focaccia that wouldn't mold during Mediterranean voyages.
Spinach Focaccine
Transform mealtime into a delightful adventure with these scrumptious spinach focaccine! Packed with vibrant spinach and creamy ricotta, these fluffy little pockets are not only a hit with kids but also a sneaky way to sneak in some greens. Bake them to golden perfection for a snack that's as fun to make as it is to devour!
Prep
15
min
Cook
14
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 150 g di spinaci (5.29 oz)
- 50 ml di acqua (1.69 fl oz)
🥛Dairy & Eggs(1)
- Provola (o altro ripieno a scelta)optionalor other filling of choice
🫙Pantry Staples(2)
- 300 g di farina (2.4 cup)
- 10 g di lievito istantaneo (0.35 oz)
🧂Spices & Seasonings(1)
- Un pizzico di sale
👨🍳 Instructions
- 1
Cook the spinach in a pan until wilted, then transfer to a bowl and blend.
- 2
Add water, salt, and flour gradually, mixing with a spoon.
- 3
Transfer the dough to a floured surface and knead until smooth.
- 4
Divide into four balls, flatten them, place some provola in the center, fold, and press the edges with a rolling pin to seal.
- 5
Cook the focaccine in a pan with a drizzle of oil for 6-7 minutes on each side.
💡 Pro Tips
- ✓Squeeze wilted spinach in a clean kitchen towel to remove excess moisture - aim for 70-80% water reduction to prevent soggy dough that won't hold together.technique70-80% water reduction
- ✓Add flour gradually in 3-4 additions while mixing to develop gluten networks properly - dumping all flour at once creates lumps and uneven hydration.technique
- ✓Seal focaccine edges by pressing with a rolling pin at 45-degree angle, creating a 1/4-inch compressed border that prevents cheese leakage during cooking.technique1/4-inch border
- ✓Cook focaccine at medium heat (325-350°F pan surface) for the full 6-7 minutes per side - higher heat burns exterior before interior dough cooks through.timing325-350°F, 6-7 minutes per side
- ✓Use provola or similar semi-soft cheese with 45-50% moisture content - harder cheeses won't melt properly, softer ones will leak out during cooking.ingredient45-50% moisture content
Share this recipe
Prep
15
min
Cook
14
min
Serves
4
people
Level
beginner
Share this recipe
Focaccine originated in Liguria as ship bread—sailors needed portable focaccia that wouldn't mold during Mediterranean voyages.
Spinach Focaccine
Transform mealtime into a delightful adventure with these scrumptious spinach focaccine! Packed with vibrant spinach and creamy ricotta, these fluffy little pockets are not only a hit with kids but also a sneaky way to sneak in some greens. Bake them to golden perfection for a snack that's as fun to make as it is to devour!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 150 g di spinaci (5.29 oz)
- 50 ml di acqua (1.69 fl oz)
🥛Dairy & Eggs(1)
- Provola (o altro ripieno a scelta)optionalor other filling of choice
🫙Pantry Staples(2)
- 300 g di farina (2.4 cup)
- 10 g di lievito istantaneo (0.35 oz)
🧂Spices & Seasonings(1)
- Un pizzico di sale
👨🍳 Instructions
- 1
Cook the spinach in a pan until wilted, then transfer to a bowl and blend.
- 2
Add water, salt, and flour gradually, mixing with a spoon.
- 3
Transfer the dough to a floured surface and knead until smooth.
- 4
Divide into four balls, flatten them, place some provola in the center, fold, and press the edges with a rolling pin to seal.
- 5
Cook the focaccine in a pan with a drizzle of oil for 6-7 minutes on each side.
💡 Pro Tips
- ✓Squeeze wilted spinach in a clean kitchen towel to remove excess moisture - aim for 70-80% water reduction to prevent soggy dough that won't hold together.technique70-80% water reduction
- ✓Add flour gradually in 3-4 additions while mixing to develop gluten networks properly - dumping all flour at once creates lumps and uneven hydration.technique
- ✓Seal focaccine edges by pressing with a rolling pin at 45-degree angle, creating a 1/4-inch compressed border that prevents cheese leakage during cooking.technique1/4-inch border
- ✓Cook focaccine at medium heat (325-350°F pan surface) for the full 6-7 minutes per side - higher heat burns exterior before interior dough cooks through.timing325-350°F, 6-7 minutes per side
- ✓Use provola or similar semi-soft cheese with 45-50% moisture content - harder cheeses won't melt properly, softer ones will leak out during cooking.ingredient45-50% moisture content