GoodWheat Spinach and Artichoke Focaccia


8 Slices

Portion Size

1 Slice

GoodWheat Spinach and Artichoke Focaccia
Mise en Place for GoodWheat Spinach and Artichoke Focaccia


For the Focaccia

  • 1 ⅓ cup Warm water (110 degrees)
  • 1 package Active dry yeast
  • 3 ½ cups GoodWheat Flour
  • ⅓ and ¼ cup Extra virgin olive oil
  • 1 tablespoon Sea Salt

For the Topping

  • 2 tablespoons Unsalted butter
  • ¼ cup Yellow onions, diced
  • 1 tablespoon Garlic, finely chopped
  • 10 oz. Frozen spinach, thawed
  • 14 oz. Canned artichokes, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Black pepper

Method of Preparation

Focaccia Bread

  1. In a Kitchen Aid mixing bowl, whisk together warm water, sugar and active dry yeast. Let sit for 5-10 minutes until mixture becomes foamy on the top.
  2. Using a hook attachment, put mixer on low and gradually add flour, salt and 1/3 cup olive oil and let mix for 1 minute.
  3. Increase speed on mixer gradually for 5 minutes until dough pulls away from the side of the bowl. If dough remains sticky, add flour in 1 tablespoon intervals until dough pulls away from sides of bowl. Let mix for 2 more minutes.
  4. Remove dough from hook and shape into a ball.
  5. Place inside of a bowl, covered with plastic wrap and let proof somewhere warm for 1-2 hours until dough has doubled in size.
  6. Remove dough from bowl and place on a floured surface.
  7. Using a wooden rolling pin, roll dough out until it is half an inch thick.
  8. Place on a parchment lined tray, cover with plastic wrap and let proof for another hour in a warm place.
  9. Heat oven to 400°F.
  10. Remove plastic wrap from dough and using your fingers, punch holes in the dough. Pour ¼ cup of olive oil over dough and sprinkle with sea salt.
  11. Place in oven and let cook for 18 minutes until bread begins to turn light brown.

Spinach Artichoke Topping

  1. While bread is cooking, in a large sauté pan over high heat, add butter, onions and garlic and cook for 2-3 minutes.
  2. Squeeze all the water out of the spinach and artichokes and add to the sauté pan. Cook for 2-3 minutes.
  3. Turn heat on low and add cream cheese, Monterey Jack cheese, salt and pepper. Cook until cheese has completely melted.
  4. Remove the bread from the oven after 18 minutes and top with spinach and artichoke mixture. Spread evenly on bread and put back in oven for 3-5 minutes.
  5. Remove from oven and let cool for 2 minutes.
  6. Cut into 8 equal slices.