Cheesy Skillet Spinach & Mozzarella Stuffed Garlic Focaccia

What happens when you stuff Italian garlic focaccia with spinach and molten mozzarella? You get a golden, dimpled skillet bread with a creamy, cheesy center that pulls apart in long ribbons. This recipe starts with an airy, high-hydration dough that bakes up crisp on the outside and tender inside.

The filling—wilted garlic spinach, ricotta, and plenty of mozzarella—melts into a luscious layer that makes every slice irresistible. It's a showstopper for dinner, game day, or any gathering.

This stuffed focaccia turns a classic Italian bread into a hearty, cheesy main or side. The dough is soft and pillowy, thanks to a long, slow rise and gentle folding. The cast iron skillet gives the bottom a crackly, golden crust while the top stays dimpled and glossy from olive oil.

The spinach-ricotta filling is seasoned simply with garlic and salt, letting the cheese shine. Baked at 425°F, the focaccia emerges puffed and bronzed, with a molten center that begs to be pulled apart. Serve it warm for the full cheese-pull experience.

Ingredients

Why this recipe works

The high-hydration dough, made with bread flour and a generous amount of olive oil, creates a light, airy crumb with a crisp crust. The folding technique develops gluten without heavy kneading, giving the focaccia its signature open texture. The cast iron skillet conducts heat evenly, producing a deeply browned bottom and a soft, pillowy interior.

The filling is intentionally simple: spinach, ricotta, and mozzarella. The ricotta adds creaminess and a slight tang, while the mozzarella provides that stretchy, molten pull. Wilting the spinach first removes excess moisture, preventing a soggy bread. The olive oil dimples on top create little pools of flavor and ensure a shiny, crackly crust.

Notes and substitutions

Bread flour is ideal for this recipe because its higher protein content gives the focaccia a chewy, satisfying texture. If using all-purpose flour, the result will be slightly softer but still delicious.

The dough should be sticky and wet; resist the urge to add more flour. Use a heavy-duty cast iron skillet for the best crust—if you don't have one, an oven-safe 10-inch skillet or baking dish works.

Fresh spinach is best for the filling, but frozen spinach can be substituted. Thaw it completely and squeeze out every drop of water before mixing.

The garlic is minced and added raw to the filling; it cooks gently inside the bread, infusing the cheese with flavor. For a sharper taste, use aged mozzarella or add a handful of grated Parmesan to the filling.

• bread flour: all-purpose flour (use the same weight; the crumb will be slightly less chewy)
• whole milk ricotta: part-skim ricotta or cottage cheese blended smooth
• fresh spinach: frozen chopped spinach, thawed and squeezed dry (about 10 oz frozen)
• fresh rosemary: 1 tsp dried rosemary or 1 tsp dried Italian seasoning

Equipment

• 10-inch cast iron skillet
• large mixing bowl
• plastic wrap or clean kitchen towel
• small skillet for wilting spinach
• spatula
• measuring cups and spoons
• chef's knife and cutting board