Spinach & Ricotta Focaccia with Nutmeg

Spinach & Ricotta Focaccia with Nutmeg ingredients

• 1.5 cups Warm water
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 0.25 cup Extra virgin olive oil
• 5 oz Fresh spinach
• 1 cup Whole milk ricotta cheese
• 0.25 cup Grated Parmesan cheese
• 1 Egg yolk
• 0.25 tsp Freshly grated nutmeg
• 0.5 tsp Garlic powder
• 0.25 tsp Black pepper
• 3 tbsp Extra virgin olive oil
• 1 tsp Flaky sea salt

Watch how to make Spinach & Ricotta Focaccia with Nutmeg

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

How to make Spinach & Ricotta Focaccia with Nutmeg

1. In a large bowl, combine 1.5 cups warm water (105-115°F or 40-46°C) with 2.25 tsp active dry yeast and 1 tsp granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. In a separate large bowl, whisk together 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. Once the yeast mixture is foamy, pour it into the flour mixture, along with 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer for 5-7 minutes, until the dough is smooth and elastic.
4. Lightly oil a clean bowl, transfer the dough to it, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. While the dough rises, prepare the ricotta topping: Sauté 5 oz fresh spinach in 1 tbsp olive oil over medium heat until wilted, about 2-3 minutes. Squeeze out excess water very well and chop finely.
6. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/4 cup grated Parmesan cheese, 1 egg yolk, 0.25 tsp freshly grated nutmeg, 0.5 tsp garlic powder, and 0.25 tsp black pepper. Stir in the chopped spinach until well combined.
7. Pour 2 tbsp extra virgin olive oil into a 9x13 inch baking pan and spread it evenly across the bottom and up the sides. Gently deflate the risen dough and transfer it to the prepared baking pan.
8. Stretch the dough gently to fill the pan, being careful not to tear it. If it resists, let it rest for 10 minutes and then continue stretching. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes in a warm place.
9. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing. Uncover the dough and use your fingertips to create deep dimples all over the surface, pressing all the way down to the bottom of the pan.
10. Carefully spoon dollops of the ricotta mixture over the dimpled focaccia dough, then gently spread it to cover most of the surface, leaving some dough exposed for crisping. Drizzle with 1 tbsp extra virgin olive oil.
11. Sprinkle 1 tsp flaky sea salt over the entire focaccia. Bake for 25-30 minutes, or until the focaccia crust is golden brown and the ricotta topping is lightly set and golden in spots.
12. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool for 15-20 minutes before serving.
13. Serve warm or at room temperature, cut into squares. This focaccia is hearty enough for a light lunch or a sophisticated appetizer.

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