Popeye - Focaccia Recipe

Activate yeast

In a small bowl whisk warm water (about 100–110°F / 38–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well and add the foamy yeast mixture and 3 tablespoons olive oil. Mix until a shaggy dough forms.

Knead dough on a lightly floured surface or in a stand mixer with dough hook for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour.

Lightly oil a bowl with 1 tablespoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Once risen, gently deflate dough and transfer to an oiled rimmed baking sheet (13x18 inch / large half-sheet) dusted with semolina or cornmeal. Use your fingers to stretch and press dough to the edges. Cover and let rest 20–30 minutes for a second rise.

Make white (béchamel) sauce

In a medium saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes until pale and fragrant, stirring constantly. Gradually whisk in 1 1/4 cups milk until smooth. Cook, whisking, until sauce thickens and coats the back of a spoon, about 4–6 minutes. Remove from heat and stir in 1/2 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch (1/8 tsp) of nutmeg if using. Let cool slightly.

In a bowl combine the ricotta cheese with 2/3 of the béchamel (reserve about 1/3 for drizzling if desired) and stir until smooth. Adjust seasoning with a little additional salt and pepper to taste.

Shred the mozzarella and keep aside for topping.

Preheat the oven to 450°F (230°C) with a rack in the middle. If using a pizza stone, place it in the oven to heat.

Prepare spinach: in a skillet over medium heat, add 2 tablespoons olive oil and sauté the spinach just until wilted, 1–2 minutes. Season with 1/2 teaspoon lemon juice (optional) and a pinch of salt. Drain any excess moisture by pressing with a spoon or in a fine sieve; pat dry with paper towel.

Dimple the focaccia: drizzle 1 tablespoon olive oil over the stretched dough and use your fingertips to press dimples across the surface, creating pockets to hold toppings.

Spread an even layer of the ricotta–béchamel mixture over the dough, leaving a 1/2-inch border. Dollop any remaining ricotta mixture in a few spots for pockets of creaminess.

Evenly distribute the sautéed spinach across the sauced dough, followed by the mashed roasted garlic and thinly sliced red onion. Scatter shredded mozzarella over everything.

If you reserved some béchamel, drizzle a few thin lines over the top for extra creaminess. Sprinkle crushed red pepper if using, then finish with a light sprinkling of coarse sea salt and freshly ground black pepper.

Bake in the preheated oven for 16–22 minutes, until the crust is golden brown and cheese is bubbly and lightly browned. Rotate the pan halfway through baking for even color.

Remove focaccia from oven and let rest 5 minutes. Brush any exposed crust lightly with remaining 1 tablespoon olive oil for sheen and softness.

Slice into squares or strips and serve warm. Optionally garnish with a few fresh spinach leaves or an additional dusting of grated Parmesan.