Cheese and Olive-Stuffed Focaccia
with Spinach Caesar
There is nothing better than stuffed bread, except for it to be for dinner! Stuffed with stringy cheese, olives and pesto, and served with a fresh spinach Caesar salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
100 g
Bocconcini Cheese
(Contains Milk)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Caesar Dressing
(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)
56 g
Baby Spinach
½ unit(s)
Lemon
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Grease an 8x8-inch baking dish (NOTE: For 4 servings, use a 9x13-inch baking dish.) with 1 tbsp (2 tbsp) oil.
- Divide the dough into 2 equal portions.
- Place on portion of dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish.
- Set aside and let dough rest, 2-3 min.
- Drain olives, then pat dry with paper towels. Roughly chop olives.
- Tear bocconcini in half, then pat dry with paper towels.
- To a medium bowl, add bocconcini, pesto and olives. Season with salt, then toss to combine. Set aside.
- To a large bowl, juice half the lemon (whole lemon for 4 portions). Set aside.
- Dollop over pesto-bocconcini mixture over dough in baking dish.
- Spread to an even layer.
- Stretch remaining portion of dough to the same size as the baking sheet.
- Lay over pesto-bocconcini. Press sides down to seal dough with bottom layer.
- Brush top of focaccia with 1 tbsp (2 tbsp) oil (TIP: if you have olive oil, now's the time to use it!)
- Sprinkle half the Parmesan over top. Season with salt.
- Bake focaccia in the middle of the oven until golden-brown and cooked through, 14-16 min.
- Meanwhile, add Caesar dressing to the bowl with lemon juice, then whisk to combine.
- Add spinach and remaining Parmesan cheese. Season with pepper, then toss to coat.
- Allow focaccia to cool for 8-10 min. (TIP: This will help the cheese stay in place when cut!)
- Remove focaccia from baking dish, then slice into 4 equal pieces (8 for 4 ppl).
- Divide focaccia and salad between plates.
