Spinach & Tomato Focaccia Recipe

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, combine 4 cups bread flour, 2 tsp instant yeast, and 2 tsp fine sea salt. Whisk briefly to distribute the yeast and salt evenly.

Combine wet ingredients

In a measuring cup or small bowl, combine 1 3/4 cups warm water (105–115°F / 40–46°C), 1 tbsp honey (or sugar) and 1/2 cup extra-virgin olive oil. Stir until the honey dissolves.

Form the dough

Make a well in the dry ingredients and pour in the liquid. Using a wooden spoon or the dough hook on low speed, mix until a shaggy, sticky dough forms (about 2–3 minutes). If using hands, stir until no dry flour remains.

Knead

Knead the dough in the stand mixer on medium-low for 4–6 minutes until smooth and slightly elastic but still tacky. If kneading by hand, turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth. The dough should be soft and slightly sticky; add only up to 1–2 tbsp extra flour if it is unmanageably wet.

First rise

Lightly oil a large clean bowl with olive oil. Place the dough in the bowl, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

Wilt the spinach

While the dough rises, heat a tablespoon of the 1/4 cup olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Add the 5 oz packed baby spinach in batches, stirring until wilted (about 2–3 minutes total). Remove from heat, stir in 1 tsp lemon juice (optional) and season lightly with 1/4 tsp of the coarse sea salt and 1/4 tsp black pepper. Set aside to cool and drain in a fine sieve or squeeze gently to remove excess liquid so the topping won't make the focaccia soggy.

Prepare tomatoes

Slice 3 plum tomatoes into 1/4" thick rounds. Pat slices dry with paper towels to remove excess moisture. Toss tomato slices gently with 1–2 tbsp olive oil and a pinch of salt and pepper; set aside.

Herb and oil

Combine the remaining olive oil (from the 1/4 cup reserved) with the chopped 1 tsp fresh rosemary and a pinch of flaky salt in a small bowl. This will be brushed over the dough before pressing in toppings.

Prepare pan

Generously oil a 13 x 9-inch (or similar) rimmed baking sheet or two smaller sheet pans with some of the reserved olive oil so dough won't stick and to create a crisp bottom.

Transfer and shape

Gently deflate the risen dough and transfer it to the oiled pan. Using oiled hands, press and stretch the dough to the edges of the pan (it will resist at first). If it springs back, let it rest 5–10 minutes and continue. Aim for an even thickness about 1/2" to 3/4".

Second rise in pan

Cover the pan loosely with oiled plastic wrap or a damp towel and let the dough rest for 20–30 minutes to puff slightly. Meanwhile, preheat the oven to 450°F (230°C) with a rack in the middle.

Dimple the dough

Drizzle about half of the rosemary-infused oil evenly over the dough. Using your fingertips, press deep dimples spaced about 1–2 inches apart across the surface, pressing to near the pan so the dimples hold oil and toppings.

Add spinach

Distribute the wilted, well-drained spinach evenly over the dough, gently pressing some pieces into the dimples so they adhere. Avoid piling too thickly to maintain baking performance.

Arrange tomatoes

Place tomato slices on top in a single layer, tucking some into dimples and leaving some edges exposed for caramelization. If tomatoes release a little juice, blot lightly with paper towel.

Final oil and season

Drizzle remaining rosemary oil over the tomatoes and dough, sprinkle 1 tsp coarse sea salt (or flaky salt) evenly, and finish with 1/2 tsp freshly ground black pepper. If using, sprinkle 1/4 cup grated Parmesan over the top.

Bake

Bake in the preheated 450°F (230°C) oven for 15–20 minutes, rotating the pan halfway through, until the focaccia is golden brown on top and the bottom sounds hollow when tapped. If edges brown too quickly, reduce heat to 425°F (220°C) and continue baking until done.

Cool

Remove from oven and immediately brush with any remaining olive oil from the pan for shine. Let the focaccia rest on a rack for 10 minutes so juices redistribute and the crust firms slightly.

Finish

Scatter the 1/2 tsp flaky sea salt and, if desired, an extra drizzle of olive oil over the warm focaccia. Slice into squares or rectangles. Serve warm or at room temperature.

Storage

Store leftover focaccia tightly wrapped at room temperature for up to 2 days or refrigerate up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh the crust.