Recipe: Focaccia Florentine (with Canadian bacon and Fontina cheese)

FOCACCIA FLORENTINE

3 tbsp olive oil, divided use
2 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
3 oz Canadian bacon, diced
1 1/4 tsp salt, divided use
3 cups all-purpose flour, divided use
1 envelope quick-rise yeast
1 cup water
1 1/2 cups shredded Fontina Cheese

Heat 2 tablespoons oil in skillet. Add spinach, bacon and 1/4 tsp salt; saute until softened, 5 minutes. Remove from heat; set aside.

Combine 1 cup flour, yeast and remaining salt in bowl; set aside.

Heat 1 cup water and remaining 1 tablespoon oil in saucepan until very warm (125-130 degrees F).

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 finger, 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 degree F oven for 20 to 25 minutes, until lightly browned. Cut into 12 pieces. Serve warm.

Makes 12 servings
Source: Woman's Day magazine, January 7, 1997