# Spinach Artichoke Dip Focaccia

A delicious focaccia bread topped with a spinach and artichoke dip and a creamy filling.

- Servings: 6 servings
- Total time: 60 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Make 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.
2. Drain 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.
3. Combine spinach, artichokes, mozzarella, Parmesan, basil, garlic granules, salt, and pepper in a bowl. Mix well and set aside 50g for the cream cheese filling.
4. When 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.
5. Flip the dough so the smooth side is on top. Cover and proof for 1-1.5 hours.
6. Preheat 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.
7. Remove the focaccia from oven and scatter the remaining topping mixture with extra mozzarella cheese. Bake another 6-10 minutes until bubbly and golden.
8. Finely chop the reserved topping mixture and combine it with cream cheese and garlic granules. Transfer to a piping bag.
9. Once baked, transfer the focaccia to a cooling rack. Poke holes using a straw and pipe the cream cheese mixture into the holes.
10. Let it sit for at least 10 minutes to let the heat warm the cream cheese.

## Equipment

- large frying pan or wok
- fine mesh sieve
- bowl
- knife
- wooden spoon
- baking tray
- parchment paper
- piping bag with a wide nozzle or zip top bag
- large plastic straw

## Source

- Original video: https://www.tiktok.com/t/ZT2hvswmy/
- Recipe page: https://www.cliprecipe.com/recipe/01fb764c-e887-4c7b-8d76-51cdd6d80a88
- Extracted: 2025-02-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt