FOCACCIA - POPEYE

By akselden

Ingredients

• 1 pkg. yeast
• 1 tsp. sugar
• 1 C. warm water (105-110 degrees)
• 3 1/2 C. flour
• 1/2 tsp. salt
• 1 1/2 T. olive oil
• 3 garlic cloves, finely minced
• 3/4 tsp. coarse salt
• 1/2 lb. thinly sliced mozzarella cheese
• 1 10-oz pkg. frozen spinach well drained and seasoned to taste
• 1/2 C. pitted oil-cured black olives

Details

Servings 1

Preparation

Step 1

1. Combine yeast and sugar in small bowl with 1/4 C. of the warm water. When yeast begins to foam, mix it with 3 C. of the flour, remaining water and salt to form a sticky dough.

2. Knead dough on floured board, adding more flour if necessary to keep it from sticking. Knead a total of 8 minutes. Place dough in oiled bowl, cover well and let rise in warm (but not hot) place one hour, or until double in size.

3. When dough has doubled, punch it down and knead it again 1 minute. Coat a 12 by 15 inch baking sheet with vegetable oil. Sprinkle it with yellow cornmeal. Press dough into a 12 by 14 inch rectangle on baking sheet. Let rise 30 minutes.

4. Preheat oven to 400 degrees. Brush dough lightly with olive oil. Gently press minced garlic into top. Sprinkle with coarse salt. Bake 30 minutes or until light brown. Remove from oven and let cool 5 minutes. Top it with cheese, spinach and olives. Reheat 3-5 minutes until cheese start to melt. Use scissors or a long sharp bread knife to slice the focaccia.