Spinach, Artichoke, and Parmesan Focaccia

Spinach, Artichoke, and Parmesan Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 2 tbsp extra virgin olive oil
• 5 oz fresh spinach
• 2 cloves garlic, minced
• 14 oz canned artichoke hearts, drained and chopped
• 4 oz cream cheese, softened
• 0.5 cup Parmesan cheese, grated
• 0.5 cup mozzarella cheese, shredded
• 0.25 tsp red pepper flakes (optional)
• 0.25 tsp kosher salt
• 0.125 tsp black pepper

Watch how to make Spinach, Artichoke, and Parmesan Focaccia

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Spinach, Artichoke, and Parmesan Focaccia

1. In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1.5 tsp kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix with a sturdy spoon or a stand mixer with a dough hook until a shaggy dough forms and no dry spots remain.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1.5-2 hours, or until doubled in size. The dough should be light and bubbly.
4. While the dough proofs, prepare the topping. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 oz fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and squeeze out excess water once cooled.
5. In a medium bowl, combine the wilted spinach, 2 minced garlic cloves, 14 oz chopped canned artichoke hearts, 4 oz softened cream cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 1/4 tsp red pepper flakes (if using), 1/4 tsp kosher salt, and 1/8 tsp black pepper. Mix thoroughly until well combined.
6. Lightly grease a 9x13 inch baking pan with 1 tbsp extra virgin olive oil. Gently pour the risen focaccia dough into the prepared pan, stretching it slightly to fit the corners.
7. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes, or until noticeably puffy. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proof.
8. Once risen, gently dimple the focaccia dough all over with your fingertips. Evenly spread the spinach and artichoke topping mixture over the surface of the dough, gently pressing it into the dimples.
9. Bake for 30-35 minutes, or until the focaccia is golden brown on the edges and the topping is bubbly and lightly browned. The internal temperature should reach 200-210°F (93-99°C).
10. Remove the focaccia from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the topping to set. Slice into squares and serve warm.

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