Recipe ingredients
- 3 tablespoon olice oil
- 2 - 10 ounce pkg. frozen chopped spinach, thawed, squeezed, dry
- 3 ounces canadian bacon, diced
- 1 1/4 teaspoon salt
- 3 cup all-purpose flour
- 1 env quick-rise yeast
- 1 cup water
- 1-1/2 cup shredded fontina cheese
Recipe method
- Heat 2 tablespoons oil in skillet. Add spinach, bacon and 1/4 tsp salt.
- Saute until softened, 5 minutes. Remove from heat.
- Combine 1 cup flour, yeast and remaining salt in bowl.
- Heat water and remaining oil in saucepan until very warm (125-130 degrees).
- Gradually beat water mixture into flour mixture.
- Beat in 1 1/2 cups flour with wooden spoon, 1/2 cup at a time, to make soft dough.
- Knead dough on floured surface until smooth and elastic, 10 minutes, working in remaining flour as needed to prevent sticking.
- Shape into ball. Cover. Let rest 10 minutes.
- Roll dough out on floured surface into 15x11-inch rectangle.
- Fit in greased 15x11x1 inch jelly-roll pan, gently pushing dough up into corners.
- With fingers, make indentations all over surface of dough, pressing almost to bottom of pan.
- Scatter spinach over top. Sprinkle with cheese. Cover with plastic.
- Let rise in warm place until almost doubled in bulk, 30 minutes.
- Bake in 400 oven for 20 to 25 minutes, until lightly browned. Serve warm.
Other italian recipes:
Focaccia florentine recipe
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