Cheesy Skillet Spinach & Mozzarella Stuffed Garlic Focaccia Tips, FAQ & printable recipe

Tips for success

For the best texture, use a digital scale to measure the flour. The dough should be very sticky—do not add extra flour. When folding, wet your hands to prevent sticking. If the dough resists stretching, let it rest for 10 minutes.

To get deep dimples, press your fingers straight down to the bottom of the dough. Use a generous amount of olive oil in the skillet to ensure the bread doesn't stick and develops a crispy bottom.

The filling can be customized: add a pinch of nutmeg to the spinach, or a handful of grated Parmesan. For extra garlic flavor, brush the baked focaccia with a little garlic oil. Serve warm for the best cheese pull, but it's also delicious at room temperature. If reheating, place in a 350°F (175°C) oven for 5-10 minutes to restore crispness.

Variations

• Sun-Dried Tomato and Basil: Add 1/2 cup chopped sun-dried tomatoes and 1/4 cup fresh basil to the filling. Reduce the spinach to 8 oz. The tomatoes add a sweet-tangy contrast to the creamy cheese.
• Spicy Sausage Focaccia: Brown 1/2 lb Italian sausage and crumble it into the filling. Omit the salt in the filling to balance the sausage's seasoning. This turns the bread into a full meal.
• Three-Cheese Focaccia: Replace the ricotta with 1/2 cup grated Parmesan and 1/2 cup crumbled feta. Use 2 cups mozzarella as directed. The feta adds a salty, tangy bite.
• Caramelized Onion and Thyme: Caramelize 1 large sliced onion in olive oil until golden, about 20 minutes. Mix with the spinach and use fresh thyme instead of rosemary for the topping.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness.

Freezer

Freeze the baked, cooled focaccia wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature, then reheat in the oven.

Reheat

Reheat in a 350°F (175°C) oven for 5-10 minutes. For a crispier crust, place directly on the oven rack. Avoid microwaving.

Store leftover focaccia in an airtight container at room temperature for up to 2 days. The bread will soften slightly, but the flavor remains. For longer storage, wrap tightly and refrigerate for up to 4 days. Reheat in a toaster oven or regular oven to revive the crust. Avoid microwaving, as it makes the bread chewy.

The dough can be prepared a day ahead. After the first rise, punch it down, cover tightly, and refrigerate overnight. The next day, let it come to room temperature for 30 minutes before assembling.

The filling can also be made a day in advance; store it covered in the refrigerator and bring to room temperature before spreading. The shaped focaccia can be refrigerated for the second rise, then baked directly from the fridge—just add 5 minutes to the bake time.

Serving ideas

Serve the focaccia warm, straight from the skillet, as a centerpiece for dinner. Pair it with a crisp green salad or a bowl of tomato soup for a satisfying meal.

The cheese pull is the star, so present the whole skillet at the table and let everyone tear off pieces. For a party, cut into small squares and serve as an appetizer with marinara sauce for dipping.

This stuffed focaccia also works as a side dish alongside roasted chicken, grilled steak, or pasta. The garlic and rosemary complement Italian flavors, while the spinach and cheese make it hearty enough to stand alone.

If there are leftovers, use them for sandwiches—the bread holds up well and the cheese adds richness. Warm slices are ideal for breakfast with a fried egg on top.

Frequently asked questions

Recipe card

Cheesy Skillet Spinach & Mozzarella Stuffed Garlic Focaccia

Prep 30 minCook 25 minRest 1 h 30 minTotal 2 h 25 minServes 8

Ingredients

• 400 g bread flour
• 1 1/2 cups warm water
• 2 1/4 tsp instant yeast
• 1 tsp sugar
• 1 1/2 tsp fine sea salt
• 3 tbsp extra virgin olive oil, plus more for the skillet
• 10 oz fresh spinach
• 4 cloves garlic, minced
• 1 cup whole milk ricotta
• 2 cups shredded mozzarella
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 tsp flaky sea salt
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let sit for 5 minutes until foamy. Add the bread flour and fine sea salt. Stir with a spatula until a shaggy dough forms. Drizzle in 3 tablespoons of olive oil and mix until the oil is incorporated. Cover the bowl with plastic wrap and let rest for 10 minutes.
2. Perform a series of folds: with wet hands, lift the dough from the edges and fold it over the center. Rotate the bowl and repeat. Do this 4 times, then cover and let rest 30 minutes. Repeat the folding process once more, then cover and let rise until doubled, about 1 hour.
3. While the dough rises, heat a small skillet over medium heat. Add the spinach and cook, stirring, until wilted, about 2 minutes. Transfer to a colander and press out excess liquid. Let cool slightly, then chop coarsely. In a bowl, combine the wilted spinach, minced garlic, ricotta, shredded mozzarella, kosher salt, and black pepper. Mix until well combined.
4. Generously coat the bottom and sides of a 10-inch cast iron skillet with olive oil. Transfer the risen dough to the skillet. Gently stretch it to cover the bottom, then press half of the dough into an even layer. Spread the spinach-ricotta filling over the dough, leaving a 1-inch border. Fold the edges of the dough over the filling, then place the remaining dough on top. Pinch the edges to seal completely.
5. Drizzle the top of the dough with 2 tablespoons olive oil. Use your fingertips to press deep dimples all over the surface, reaching almost to the filling. Sprinkle evenly with flaky sea salt and chopped rosemary.
6. Cover the skillet loosely with plastic wrap or a kitchen towel. Let the assembled focaccia rise in a warm spot until puffy and increased in volume, about 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
7. Place the skillet in the preheated oven and bake for 25 minutes, until the top is deep golden brown and the edges are crisp. The internal temperature of the bread should reach at least 200°F (93°C) for a fully baked crumb. Remove from the oven and let cool in the skillet for 5 minutes.
8. Use a serrated knife to cut the focaccia into squares or wedges. Pull apart the pieces to reveal the molten cheese. Serve warm, straight from the skillet, with extra flaky salt if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

14 g

Carbohydrates

42 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.