Weekend Cooking: Focaccia with Greens (from Lora Brody)

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I've been up to my eyeballs with work, so I haven't had time to try any new cookbooks, but I did remember to take photos of this stuffed bread I made a couple of weeks ago. So today's post is a recipe from Lora Brody's Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine, which I've written about before.

This is a great way to eat your greens and tastes pretty good the next day too. The dough is for the bread machine, but if you're used to making bread by hand, you can just use any semolina flour dough.

Focaccia with Greens

Dough

• 1 1/2 teaspoons yeast
• 1 1/2 teaspoons sugar
• 2 cups all-purpose flour
• 1/2 cup semolina flour
• 1 1/2 teaspoons salt
• 1 cup plus 2 tablespoons lukewarm water
• 2 tablespoons olive oil

Place the ingredients in your machine according to manufacturer's instruction and use the dough cycle.

Filling

• 4-6 garlic cloves
• 1.4 cup olive oil
• 2 (10-ounce) packages frozen, chopped spinach, defrosted and squeezed dry or steamed chopped fresh greens to yield 2 cups
• 1 tablespoon capers
• 1/4 cup pine nuts
• 1/4 cup golden raisins
• 1 (2 1/4-ounce) can of sliced pitted black olives, drained of 1/2 cup sliced pitted black olives
• 4 anchovy fillets, rinsed and finely chopped
• 1 teaspoon coarsely ground black pepper
• salt to taste

While dough cycle is running, saute garlic in oil in a large frying pan until it just begins to color. Add remaining ingredients, stirring 2 to 3 minutes until well blended. Remove pan from the heat and set aside.

Finishing

When the dough is ready, remove it from the machine and divide in half. Use olive oil to lightly oil a 12-inch flat pizza pan. Roll one piece of dough out to a 13-inch circle and place in the pan. Spread the filling over the dough, leaving a 1/2 inch border. Roll out the other dough to a 12-inch circle and place on top. Fold the edges of the bottom dough over the top and pinch to seal.

Cover with oiled plastic wrap or a towel and let rise for 1/2 hour while you heat the oven to 400F. Bake the focaccia for 25 minutes or until it is a deep golden brown. Remove the bread from the pan and let cool on a rack for 10 to 15 minutes. Cut and serve.

Beth Fish's notes: I generally leave out the anchovies because we find them too salty with the olives and capers.