Bacon, Mozzarella & Spinach Stuffed Focaccia – crisp streaky bacon, mozzarella cheese and softly wilted spinach all stuffed into a soft, rich and crusty focaccia casing ❤
I LOVE making bread – all types of bread! Mixing it, kneading the dough, watching it rise, shaping it and then devouring the delicious finished product. There’s something about bread that when it goes well (this doesn’t always happen!!) there’s a huge sense of achievement – well for me anyway! Just a few simple ingredients later and you have a loaf of bread to rival any shop bought variety – bread making magic haha.
You may have noticed that my sweet to savoury recipe ratio is heavily biased to all things sweet but I just had to post this scrummy recipe for stuffed focaccia – it’s SO tasty! A couple of years ago I did a one day bread making course – it was amazing and one of the recipes we did was Rosemary and Sea Salt Focaccia – I loved it ❤ I wanted to build on this and try something new, which is when I came across the idea of stuffing the focaccia… genius right?! Bread AND a filling – it’s like a ready made sandwich, and this one just happens to taste just like pizza …. another of my favourite foods!
The texture of focaccia is very similar to pizza and the mix of bacon, mozzarella and spinach is perfectly balanced to make a mouth-wateringly good lunch or snack. The smell of fresh bread is so inviting, imagine that coupled with bacon … lets just say I was quick to sample the focaccia fresh out of the oven!! ❤
If these fillings don’t take your fancy you can always swap them out for something else – I would recommend including either a cheese or caramelised onion for example otherwise the filling might be a little dry in texture. You can of course just dip the stuffed focaccia into a scrummy sauce – a perfect sharing snack for all!
500g strong white bread flour
1tsp fresh parsley leaves, chopped
7g fast action yeast
3tbsp olive oil
325ml warm water
6 rashers of streaky bacon
2 large handfuls of baby spinach, de-stemmed
1 ball of mozzarella
1tsp sea salt
1 – In a bowl place the flour, the salt to one side and the yeast to the other. Add in the fresh parsley and olive oil – then gradually add in the water to form a dough. Knead for 10 minutes until when you make an impression it starts to rise back up. Place the dough back in the bowl, cover with cling film and allow to rise for 1 hour.
2 – Whilst the dough is rising prepare the other ingredients. Fry the bacon until it just begins to crisp up and lay on kitchen roll – you don’t want the bacon to be greasy. Thinly slice the mozzarella and set aside.
3 – Once the dough has risen, do not knock the dough back. Preheat the oven to 200C and divide the dough in half. Grease a deep tin – this can be any shape – I used a pie dish but anything that’s deep so it can fit the stuffed focaccia in is fine. Using your fingertips gently spread and push the dough out to fit the tin.
4 – Layer the filling on top of the dough – bacon, spinach and then mozzarella – leave a 1cm gap around the sides. Using the other half of the dough lay this on top and spread out until it reaches the edges of the tin. Pinch together the two layers of dough around the outside. Sprinkle the sea salt on top and bake for 20 – 25 minutes or until golden brown and crisp on top.
5 – Remove the focaccia from the tin straight away and allow to cool. Slice into squares and enjoy hot or cold!