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Spinach, mozzarella and Parmesan Foccacia

Nothing beats the satisfaction of making and eating your own focaccia! Stuffed with spinach, parmesan and mozzarella, this is a delicious twist on an Italian classic.

You will need:


For the dough:

Lamb Brand Plain Flour 300g

Lamb Brand White Granulated Sugar 1tsp

Lamb Brand Chopped Garlic 1 tsp

Lamb Brand Table Salt 1 tsp

Warm Water 240ml

Olive Oil 5 tbsp

Dried Yeast 1tsp (1 x 11g sachet)


For the topping:

Lamb Brand Parsley 1 tsp

Lamb Brand Rosemary 1 tsp

Lamb Brand Oregano1 tsp

Spinach and Mozzarella 450g, defrosted

Parmesan Cheese 50g, grated

Mushrooms 50g, sliced

Garlic Butter 40g

All you have to do is:

1. To make the dough, mix together all the ingredients with enough warm water to make a nice soft dough.

2. Knead the dough for 5 minutes until soft and smooth. Place in a bowl, drizzle the top with a little more olive oil.

3. Cover and leave to rise in a warm place for at least 40 minutes, or double in size. When ready, knock back the dough and divide into 2 pieces.

4. Use a little Lamb Brand Semolina to open out the dough into 2 oval shapes.

5. Place onto baking sheets sprinkled with more semolina.

6. In a small saucepan, melt together the garlic butter and all the dried herbs. Brush evenly over the pizza dough.

7. Next, place the defrosted spinach and mozzarella into a colander or sieve and squeeze out any excess water.

8. Arrange over the top of the focaccia, top with the sliced mushrooms and finally sprinkle over the grated Parmesan cheese.

9. Allow to rise for another 30 minutes, then bake in a hot oven at 220`c for 20-25 minutes.