Spinach, Pine Nut, Feta Stuffed Focaccia W. Basil-Arugula Pesto

Name: Spinach, Pine Nut, Feta Stuffed Focaccia W. Basil-Arugula Pesto
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 tablespoons active dry yeast; 1/2 cup warm water; 3 cups warm water; 1 tablespoon kosher salt; 2 tablespoons olive oil; 6 -8 cups flour; olive oil, for brushing; olive oil; 3 garlic cloves; 2 cups fresh spinach leaves, packed; 1/8 cup mint leaf, chopped; 1 cup pine nuts, toasted; kosher salt; red pepper flakes; 6 ounces feta cheese, crumbled

Submitted by SkinnyMinnie

"This was the BEST recipe of the class. I could not stop myself from eating it!! If you love pesto this is a stuffed bread for you. We did make this on the grill, but it can be made in the oven.I have posted the recipe for the Basil-Arugula Pesto (rz #183224) which can be made ahead of time or while the dough is resting."

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photo by SkinnyMinnie

Ready In:: 1hr 50mins
Ingredients:: 15
Serves:: 8-10

ingredients

DOUGH
1 ¹⁄₂ tablespoons active dry yeast
¹⁄₂ cup warm water
3 cups warm water
1 tablespoon kosher salt
2 tablespoons olive oil
6 -8 cups flour
olive oil, for brushing
SPINACH FILLING
olive oil
3 garlic cloves
2 cups fresh spinach leaves, packed
¹⁄₈ cup mint leaf, chopped
1 cup pine nuts, toasted
kosher salt
red pepper flakes
6 ounces feta cheese, crumbled

directions

Stir together the yeast and 1/2 cup of warm water in the large bowl of an electric stand mixer.
Set aside and let stand for 5-10 min until the yeast is bubbly.
To the yeast mixture add the remaining 3 cups of warm water, salt and olive oil.
Slowly add the flour one cup at a time and mix with the dough hook until the dough is soft and not too sticky. **You may not need all of the flour.**.
Knead by hand or mix on medium speed for 10 min, or until the dough is no longer sticky.
Set aside to rise for 1 hour or until dough has doubled in size.
Preheat the oven to 425º or grill.
Start the spinach filling while dough is rising.
Saute the garlic in some olive oil in a large saute pan.
Add the spinach leaves and saute until wilted.
Take off the heat and add the mint and toasted pine nuts.
Salt and add red pepper flakes to taste.
When slightly cooled, fold in the crumbled feta.
Punch down the dough, then shape into a rectangle in a well oiled half sheet baking pan.
Dimple with your finger tips and brush with olive oil.
Set aside for 15 min or so.
Place the dough filled sheet pan on the rack of a grill or in the oven and cover with the lid for a few min, just long enough to have the dough slightly rise and firm up - about 5 min or so.
Spread the pesto lengthwise across one half of the dough, leaving a one inch border.
Spread the spinach mixture over the pesto.
Cover with the grill lid and cook for a few more min, until the dough is firm enough for you to lift up the non-pesto half and fold over the filled half - 3-5 minute.
Press the edges together with a fork to keep the filling inside while cooking.
Brush with olive oil.
Move the pan to the side of the grill and continue to bake over indirect heat until it is golden and done - about 7-10 minute.
Remove from heat and let cool for 10 min or so before cutting and serving.

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RECIPE SUBMITTED BY

SkinnyMinnie

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> Hi! My name is Robin, and welcome to my about me page. I will try to be as brief as possible, but I tend to be long winded. If you get bored at anytime, feel free to move on...I won't be offended. I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. My parents moved to Lafayette, Louisiana when I started high school. After high school, I was a nanny and lived in England (London). I miss it A LOT!! England, not the being a nanny part. I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont). I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Which is where I lay my head and call home now. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. I threw in a few tomato plants for good measure :D. Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!! Toby has a son (Zach, 11) from a previous marriage. I guess that would make me the wicked stepmom.....I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower). I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I LOVE it!! I have figured out that I can cook twice as much if I give half of what I cook away....LOL!! This means Toby's business partner and his wife eat just as well as we do!! They have told me on many occasions, that if I can't take Toby anymore they will add on to their house to make room for me. All I have to do is cook!! LOL!! My parents are foodies and I TOTALLY blame them for my passion for food!! I will try anything once. I have found that I really do like some things I "thought" I hated. Although, I do still HATE (green)peas!! Here is my rating key for reviews: ***** = HEAVEN - I would not change a thing!! **** = Was VERY good, but would make a few changes *** = Not a bad recipe, but would make quite a few changes if I made it again ** = Would have to make a lot of changes to enjoy * = Didn't enjoy it at all, and will probably not make again.

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