Gino D'Acampo's stuffed focaccia bread

(16 ratings)
Gino D'Acampo's stuffed focaccia bread
Gino D'Acampo's stuffed focaccia bread
  • Serves: 6

  • Prep time:

    (plus 1 hrs rising time)
  • Cooking time:

    (plus 10 mins' cooling time)
  • Skill level: Bit of effort

  • Costs: Mid-price

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


  • 450g strong plain white flour
  • 300ml warm water
  • 2tsp dried yeast
  • 4tbsp extra virgin olive oil, plus extra for brushing
  • 250g frozen spinach, defrosted
  • 250g mozzarella, cubed
  • 4tbsp Kalamata pitted olives, chopped
  • 2tsp of fresh thyme leaves
  • Sea salt for sprinkling
  • Salt and pepper to taste


  1. Sift the flour into a large bowl and stir in the yeast. Make a well in the centre, pour in the oil and water and with the help of a wooden spoon, mix all together.
  2. Transfer the mixture onto a floured surface and knead for 10 mins until you create a smooth and elastic dough.
  3. Place the bread dough into a greased bowl, cover with a kitchen cloth and leave to rise in a warm place for about 1 hrs until nearly doubled in size.
  4. In the meantime, squeeze the spinach to remove any excess water and place into a large bowl. Add in the mozzarella, olives and thyme. Season with salt and pepper and mix well.
  5. Brush a 25cm loose-bottom cake tin with oil.
  6. Briefly knead the dough once more and divide into two pieces. Roll out the first piece a little larger than the tin. Once ready, place on the bottom of the tin and try to mould the side higher than the base.
  7. Spread the spinach mixture over the base, leaving 1cm from the edges.
  8. Roll out the remaining dough to the same size of the tin, brush the edges with a little water and place over the filling. Ensure that you press the edges together well to seal.
  9. Using your fingers press all over the surface and then brush with the extra virgin olive oil. Sprinkle with the sea salt and bake in the middle of a preheated oven at 220 for 20-30 mins until risen and firm.
  10. Once ready, leave the bread to rest into the tin for 10 minutes then place on a wire rack to slightly cool. Enjoy the focaccia bread while still warm and fragrant.

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