Ingredients
Scale
Sourdough Focaccia
- 250 g bread flour
- 187 g water
- 5 gs sea salt
- 7 grams olive oil
- 62 gs active sourdough starter
Spinach Pie Filling
- 8 -9 oz chopped frozen spinach (thawed)
- Half bunch of flat leaf parsley
- Half of a medium onion (diced)
- 2 cloves of garlic (minced)
- 1 tbsp olive oil
- 2 eggs
- 5-6 oz feta cheese
- 1 tsp dried dill
- Salt and pepper to taste
- 3 sheets of phyllo dough
- Olive oil and butter to brush on top.
Instructions
- Mix all bread ingredients in a stand mixer with a dough hook or in a large mixing bowl until all ingredients are well mixed.
- Rest dough for 45 minutes and stretch and fold with wet hands.
- Rest for another 45 minutes and stretch and fold with wet hands.
- Rest for another 45 minutes and stretch and fold.
- Bulk ferment until dough is puffy with large bubbles on the surface.
- Make the spinach pie filling. Cook the onions on medium heat for about 5 minutes then cool.
- Add all spinach pie ingredients to a bowl except the eggs. Mix together and taste for salt and pepper before adding the eggs and mixing well.
- Butter and add a ½ tablespoon of olive oil to a 9 inch pan. Add half the focaccia dough and spread it out a bit.
- Spread a light layer of spinach pie filling on top of the dough. Then stretch the remaining dough over the filling.
- Put an additional layer of filling on the top (you will have some filling left over).
- Let the dough spread naturally for about 20 minutes.
- Tear up 3 sheets of phyllo dough and cover the top in a thin layer. Use a brush to spread olive oil and melted butter on top (or you could use just olive oil). Dimple the top gently with your finger tips
- Put the oven rack to the middle and then preheat the oven to 390 F. When the oven is preheated, place the pan in and bake for 55-65 minutes until a deep golden brown.
- Let the bread cool in the pan for about 10 minutes before placing on a cutting board to cool before cutting.