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

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 stir together the yeast and 1/2 cup of warm water in the large bowl of an electric stand mixer.
• 2 set aside and let stand for 5-10 min until the yeast is bubbly.
• 3 to the yeast mixture add the remaining 3 cups of warm water, salt and olive oil.
• 4 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.**.
• 5 knead by hand or mix on medium speed for 10 min, or until the dough is no longer sticky.
• 6 set aside to rise for 1 hour or until dough has doubled in size.
• 7 preheat the oven to 425º or grill.
• 8 start the spinach filling while dough is rising.
• 9 saute the garlic in some olive oil in a large saute pan.
• 10 add the spinach leaves and saute until wilted.
• 11 take off the heat and add the mint and toasted pine nuts.
• 12 salt and add red pepper flakes to taste.
• 13 when slightly cooled, fold in the crumbled feta.
• 14 punch down the dough, then shape into a rectangle in a well oiled half sheet baking pan.
• 15 dimple with your finger tips and brush with olive oil.
• 16 set aside for 15 min or so.
• 17 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.
• 18 spread the pesto lengthwise across one half of the dough, leaving a one inch border.
• 19 spread the spinach mixture over the pesto.
• 20 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.
• 21 press the edges together with a fork to keep the filling inside while cooking.
• 22 brush with olive oil.
• 23 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.
• 24 remove from heat and let cool for 10 min or so before cutting and serving.