Spinach and Artichoke Focaccia with Black Olives and Chorizo Recipe
by GBC Kitchen
4-6
2 hours 30 minutes
Ingredients

Focaccia dough

  • 100g of spinach leaves, blended
  • 100g of ripe sourdough starter
  • 500g of strong bread flour
  • 10g of fine sea salt
  • 4 tsp olive oil

Artichoke topping

  • 1 tbsp of olive oil
  • 1 garlic clove, minced
  • 200g of marinated artichoke hearts, drained and chopped

Garnish

  • 50g of black olives, sliced
  • 100g of chorizo, thinly sliced or diced
  • 1 tsp dried oregano
Method
1

Blend the fresh spinach with 300 ml lukewarm water until smooth

  • 100g of spinach leaves, blended
2

Combine the spinach mixture and sourdough starter in a large bowl, stirring until dissolved

  • 100g of ripe sourdough starter
3

Add the flour and salt. Mix until a shaggy green dough forms

  • 500g of strong bread flour
  • 10g of fine sea salt
4

Knead for 8–10 minutes until the dough becomes smooth and elastic, adding the olive oil as you knead

  • 4 tsp olive oil
5

Cover the dough with a damp cloth or plastic wrap and let it rise at room temperature for 8–12 hours, or until doubled in size

6

For the artichoke topping, heat the olive oil in a pan over medium heat. Add the garlic and sauté for 30 seconds until fragrant

  • 1 tbsp of olive oil
  • 1 garlic clove, minced
7

Stir in the chopped artichokes. Season with salt and black pepper. Remove from heat and set aside to cool

  • 200g of marinated artichoke hearts, drained and chopped
8

Generously oil a 9 × 13-inch (23 × 33 cm) baking pan. Stretch the risen dough to fit the pan evenly

9

Cover and let the dough rise for another hour until puffy

10

Preheat the oven to 200°C

11

Spread the artichoke mixture evenly over the dough

12

Scatter the black olives and chorizo across the top. Sprinkle with dried oregano

  • 50g of black olives, sliced
  • 100g of chorizo, thinly sliced or diced
  • 1 tsp dried oregano
13

Use your fingers to press dimples into the dough, ensuring the toppings are slightly pressed in

14

Bake the focaccia for 30–35 minutes, or until golden brown and crisp on the edges

15

Allow the focaccia to cool in the pan for 10 minutes before transferring it to a wire rack

16

Slice into pieces and serve warm or at room temperature