Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Focaccia Florentine
Ingredients:
3 Tablespoon olice oil
2 − 10 Ounce pkg. frozen chopped spinach, thawed/squeezed dry
3 Ounces Canadian bacon, diced
1 1/4 Teaspoon salt
3 Cup all purpose flour
1 env quick rise yeast
1 Cup water
1−1/2 Cup shredded Fontina Cheese
Method:
Heat 2 tablespoons oil in skillet.
Add spinach, bacon and 1/4 tsp salt; saute until softened, 5 minutes.
Remove from heat.
Combine 1 cup flour, yeast and remaining salt in bowl.
Heat water and remaining oil in saucepan
until very warm (125−130 degrees).
Gradually beat water mixture into flour
mixture.
Beat in 1 1/2 cups flour with wooden spoon, 1/2 cup at a time, to make soft dough.
Knead dough on floured surface until smooth and elastic, 10 minutes, working in remaining flour as needed to prevent sticking.
Shape into ball.
Cover; let rest 10 minutes.
Roll dough out on floured surface into 15x11−inch rectangle.
Fit in greased 15x11x1− inch jelly−roll pan, gently pushing dough up into corners.
With fingers, make indentations all over surface of dough, pressing almost to bottom of pan.
Scatter spinach over top.
Sprinkle with cheese.
Cover with plastic.
Let rise in warm place until almost doubled in bulk, 30 minutes.
Bake in 400 oven for 20 to 25 minutes, until lightly browned.
Cut into 12 pieces.
Serve warm.
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