Spinach Focaccia
3 cups all purpose flour
1 envelope quick rise yeast
3/4 tsp salt
3 tbsp olive oil
1 tbsp chopped fresh rosemary
4 oz diced bacon (about 5 slices)
1 pkg (10 oz) chopped frozen spinach, thawed and
squeezed dry
1/2 tsp sea salt or coarse salt
1 1/2 cups shredded fontina cheese
Combine 1 cup of the flour, yeast and salt in a large bowl. Heat 2 tbsp
olive oil, rosemary and 1 cup water in a saucepan until very warm
(125-130 degrees). Gradually beat water mixture into flour mixture with
a wooden spoon. Beat in 1 1/2 cups of the remaining flour, 1/2 cup at
a time, to make soft dough. Knead dough on floured surface until smooth
and elastic, 10 minutes, working in remaining 1/2 cup flour as needed
to prevent sticking. Shape into ball. Dover; let rest 10 minutes.
Saute bacon in skillet over medium heat for 4-5 minutes until crisp.
Add spinach; cook an additional 1-2 minutes. Set aside. Roll out dough
on a floured surface to 15x11 inch rectangle. Fit in greased 15x11x1 inch
jelly roll pan. Make indentations all over surface of dough, pressing almost
to bottom of pan. Drizzle dough with remaining tablespoon oil. Scatter bacon
spinach mixture and sea salt over top. Cover with plastic wrap.
Let rise in warm place until almost doubled, 30 minutes. Heat oven
to 400 degrees. Sprinkle cheese evenly over top. Bake 20-25 minutes,
until lightly browned and cheese is melted. Cut into 12 pieces.