Focaccia with spinach and mozzarella

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55 min.
Cook/bake time 55 min.


makes 6 portions

  • baking paper for the baking tin

yeast dough:

  • 400 g of spelt flour
  • 1 ¼ tsp of salt
  • 15 g of crumbled yeast
  • 175-200 mL of lukewarm milk
  • 2 tbs of liquid butter
  • 75 g of spinach, blanched


  • 150 g of diced mozzarella
  • 2 tbs of liquid butter
  • 2 sliced cloves of garlic
  • ½ a tsp of salt
  • pepper from a mill

Recipe source

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yeast dough:

  1. 1 For the dough: mix the flour and salt and make a hollow in the middle. Dissolve the yeast in a little milk and pour into the hollow along with the butter and the rest of the milk. Knead into a smooth dough, and then knead in the spinach. Cover and allow the dough to rise to double the quantity at room temperature.
  2. 2 Once the dough has risen, knead it again and divide into 6 portions. Roll out each portion into an oval of 7 x 15 cm. Lay it on baking paper in the baking tin, cover, and allow to rise for a further 15 minutes.
  3. 3 Butter the focaccias and cut crosses in them. Place a mozzarella cube in the centre of each cross, pressing in firmly. Sprinkle with garlic and season. Bake for 15-20 mins. in the middle of the oven, preheated to 200°C. Serve hot or just warm.