Spinach Artichoke Stuffed Focaccia
Spinach Artichoke Stuffed Focaccia
Experience the ultimate comfort food with this Spinach Artichoke Stuffed Focaccia. Imagine a pillowy soft focaccia dough, baked to golden perfection, enveloping a creamy, cheesy, and wonderfully savory filling of sautéed spinach, tender artichoke hearts, and a blend of rich cheeses. This isn't just bread; it's a delightful handheld meal or an impressive appetizer that impresses with its unique presentation and irresistible flavor. The warm, gooey center contrasts beautifully with the slightly crisp exterior of the focaccia, creating a textural symphony. Perfect for sharing at gatherings or enjoying as a satisfying lunch, this recipe brings a beloved dip into a fun, portable bread format, making it a guaranteed crowd-pleaser that is surprisingly easy to recreate at home. Its nature as a 'stuffed bread' makes it a perfect fit for its category.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 8
Instructions
Prepare the Filling
- 1Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 2Add the chopped fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts completely and most of the liquid has evaporated. Remove from heat and let cool slightly.
- 3In a medium bowl, combine the cooled spinach mixture, chopped artichoke hearts, softened cream cheese, shredded mozzarella, and grated parmesan. Mix well to combine. Season with salt and pepper to taste. Ensure the filling is not too wet.
Assemble the Focaccia
- 1Preheat your oven to 200°C (390°F). Lightly grease a baking sheet or a 9x13 inch baking pan with olive oil.
- 2Divide the focaccia dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle (approximately 10x14 inches) that fits your baking pan. Carefully transfer the rolled dough to the prepared pan.
- 3Spread the spinach artichoke filling evenly over the first layer of dough, leaving about a 1-inch border around the edges.
- 4Roll out the second portion of dough to a similar size and carefully place it on top of the filling, sealing the edges by pinching them together with the bottom layer of dough.
- 5Drizzle the top of the focaccia with the remaining 2 tablespoons of olive oil. Using your fingertips, gently press dimples into the surface of the dough, taking care not to break through to the filling. Optionally, sprinkle with a pinch of sea salt.
Bake and Serve
- 1Bake for 25-30 minutes, or until the focaccia is golden brown on top and cooked through. For a crispier bottom, consider baking on a lower rack.
- 2Remove from the oven and let cool for 5-10 minutes before slicing and serving warm. This allows the filling to set slightly.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 15 g
- Fat
- 23 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 15 g |
| Fat | 23 g |
| Carbs | 45 g |
Tips
- Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
- For extra flavor, sprinkle fresh rosemary or a blend of Italian herbs on top of the focaccia before baking.
- Serve this stuffed focaccia as a main dish with a side salad or as an impressive appetizer at your next gathering.