Focaccia bread with spinach & romano peppers

Focaccia bread with spinach & romano peppers w

Well. I was told that it might be tricky and I might not succeed the first time so I had my hesitations ( it took me three days to find a strength and make it …three looooong days)  but actually it turned out beautifully. Had no problems whatsoever. Fare un tentativo and enjoy!

Focaccia bread with spinach & romano peppers


500 g strong white bread flour
2 tbsp olive oil
2 tsp salt
2X7g sachets dried yeast
400 ml cold water
1 tsp dried oregano
2-3 handfulls spinach, rafly chopped
red romano peppers, cut into strips
extra olive oil for drizzling
1 tsp coarse sea salt

Put the flour into large mixing bowl. Add yeast, salt, olive oil, oregano and half of the water. Mix gently with a wooden spoon. Then with your hands, knead the dough in the bowl for 5 minutes, gradually adding the remaining water. Knead the dough until smooth and elastic for another 5 minutes and then place in a lightly oiled large bowl and cover with cling film. Leave to rise in a warm place for about 1 hour or until the dough has doubled in size.

Then turn out the dough on to a lightly oiled work surface. Put few drops of olive oil also on your hands. Divide dough into two portions. Add spinach to one portion and knead the dough for 5 minutes. Then place on a lightly oiled baking sheet. Flatten to around 5cm thick oval or whatever shape you prefer.
Repeat the same with second part of the dough. And again leave in a warm place for 1 hour to rise.

Preheat the oven to 190°C (170°C fan).
Scatter and gently press in romano peppers, coarse sea salt and drizzle olive oil. Bake one of the doughs for 20-25 minutes in a middle of the oven. When cooked, drizzle with a little more olive oil. Then cook another one.

Best served warm. Bon appetit.