List of Ingredients
- 4 CUPS of all-purpose flour
- 2/3 LB. of spinach, washed
- 1 1/4 CUP of milk
- 1/3 LB. of Crescenza cheese
- 3 TBSP. of unsalted butter, softened
- 3 TBSP. of toasted pine nuts
- 1 1/2 TBSP. of brewer's yeast
- 1 TBSP. of sugar
- 4 of oil-packed garlic cloves
- extra-virgin olive oil
- salt
- pepper
Method
Bring the milk to room temperature and dissolve the yeast and sugar in it. Knead the flour with the milk for 3 minutes (preferably in a stand mixer with hook attachment); then add 2 tsp. salt and after 6-7 minutes add the softened butter. Knead for 5 more minutes. Place the dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1 hour.
Sauté the spinach in a little olive oil, with a pinch of salt and ground pepper, for 2-3 minutes.
Slice the garlic cloves. Roll out the dough on an oiled baking sheet. Score parallel grooves on the surface and arrange the slices of garlic on top. Mix 2-3 Tbsp. olive oil with 2-3 Tbsp. water and a pinch of salt and brush over the dough. Let rise for another 30 minutes.
Meanwhile, preheat the oven to 425°F. Bake the focaccia for 10-12 minutes. Remove from the oven and place the spinach, pine nuts, and cheese in the grooves on top. Bake for another 5-6 minutes, then remove from the oven and serve immediately.