Spinach Artichoke Dip Focaccia
Directions
- 1Make the spinach artichoke topping: Heat olive oil in a pan, add garlic and simmer for a minute. Add spinach and cook until wilted, then add salt and continue cooking to evaporate water. Place spinach in a sieve over a bowl to cool.
- 2Drain artichoke hearts and dice them finely. Squeeze the spinach in the sieve to drain excess water, then add the artichokes to the sieve and squeeze again.
- 3Combine spinach, artichokes, mozzarella, Parmesan, basil, garlic granules, salt, and pepper in a bowl. Mix well and set aside 50g for the cream cheese filling.
- 4When the focaccia dough is proofed, stretch it into a rectangle on a prepared baking tray. Scatter 1/3 of the topping over the dough and fold it into thirds.
- 5Flip the dough so the smooth side is on top. Cover and proof for 1-1.5 hours.
- 6Preheat the oven to 220°C/430°C. Drizzle olive oil over the dough and scatter another 1/3 of the topping. Dimple the dough and scatter flaky salt. Par-bake for 13-15 minutes.
- 7Remove the focaccia from oven and scatter the remaining topping mixture with extra mozzarella cheese. Bake another 6-10 minutes until bubbly and golden.
- 8Finely chop the reserved topping mixture and combine it with cream cheese and garlic granules. Transfer to a piping bag.
- 9Once baked, transfer the focaccia to a cooling rack. Poke holes using a straw and pipe the cream cheese mixture into the holes.
- 10Let it sit for at least 10 minutes to let the heat warm the cream cheese.
Ingredients
- 1 batch focaccia dough
- 1.5 tablespoons extra virgin olive oil
- 340 g baby spinach
- 5 cloves garlic
- 1.5 tablespoons extra virgin olive oil
- 0.25 teaspoon flaky sea salt
- 400 g artichoke hearts
- 200 g low-moisture mozzarella cheese
- 60 g Parmesan cheese
- 2 tablespoons fresh basil
- 0.5 teaspoon dried garlic granules
- 0.25 teaspoon flaky sea salt
- 0.25 teaspoon pepper
- 120 g full-fat cream cheese
- 0.5 teaspoon dried garlic granules
- 50 g reserved spinach artichoke topping
- 50 g low-moisture mozzarella cheese
Equipment
large frying pan or wokfine mesh sievebowlknifewooden spoonbaking trayparchment paperpiping bag with a wide nozzle or zip top baglarge plastic straw