Description
Part of my “Will it focaccia?” series: soft, fluffy sourdough focaccia stuffed with spinach pie filling (spinach, feta, dill and parsley) and topped with crispy, buttery phyllo. Yes, it works.
Ingredients
Scale
Sourdough Focaccia
- 250 g bread flour
- 187 g water
- 5 g sea salt
- 7 g olive oil
- 62 g active sourdough starter
- Butter and ½ tbsp olive oil, for the pan
Spinach Pie Filling
- 62 g active sourdough starter
- Salt and pepper to taste
- 7 g olive oil
- 8 -9 oz chopped frozen spinach (thawed)
- Half bunch of flat leaf parsley
- 2 cloves of garlic (minced)
- Half of a medium onion (diced)
- 2 eggs
- 1 tbsp olive oil
- Olive oil and butter to brush on top.
- 5-6 oz feta cheese
- 1 tsp dried dill
- 3 sheets of phyllo dough
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.
Notes
Make ahead: mix the focaccia dough the day before and refrigerate it overnight to finish proofing.
You’ll have leftover spinach pie filling. Freeze it for another time, or roll it up in extra phyllo.
- Prep Time: 30 min
- Rise Time: 4 hr
- Cook Time: 60 min
- Category: Bread
- Method: Baking
- Cuisine: Greek