Tuesday, March 11, 2014

Roasted Tomato Spinach Foccocia with Parm





Good Morning Everyone, I'm apart of a group of crazies whom I adore. Each month we bring a theme and make recipes accordingly! I love these girls. So this month was green. This was a challenge since I generally do not make green food unless its salad. LOL So I actually came up with this great recipe. Its Roasted Tomato and Spinach Pesto Foccocia Bread. This was soooo good.

Roasted Tomato, Spinach and Parm Foccocia bread with Pesto

Foccocia
1 T Warm Water
2 1/4 Tsp Yeast
1 T Sugar
2 C Flour
1 1/2 C Warm Water
1/4 C Pesto
Drizzle of Olive Oil
2 Tsp Sea Salt

Toppings:
Roasted Cherry Tomatoes a whole carton
2 C. Chopped Fresh Spinach....
1 C. Shaved Parm
1/4 C Pesto

In a small bowl take your T warm water and your yeast. Mix to combine and let it sit. Once it starts bubbling a bit it's ready. In a bowl mix  your yeast mix, water and sugar in a bowl. Then add your 2 cups of flour. Mix until its combined. Add pesto and mix. It will look and feel like dough.  Make sure its not sticky. Put flour on your hands and knead it for a few minutes. Put it in a bowl that is oiled. Put a towel over it and let it sit in a warm place for an hour or until doubled. Once it has doubled Take it out and punch it down. Then take a cookie sheet and rub it with olive oil. Take your dough and stretch it out in the cookie sheet. Take olive oil and sea salt and sprinkle on top. Take your fingers and do dips in the dough all over.  Put it in the oven and bake for half hour or until done.  Take out and let it cool.

Take and slice tomatoes and take the seeds out. Place them on a cookie sheet and drizzle with olive oil and sea salt.  Bake until soft. In a bowl put your roasted tomatoes after they have cooled. Then add chopped fresh spinach and parm. Add 2 T olive oil and Pesto. Mix.  Take your Foccocia bread and top it with your spinach tomato mixture. Slice into squares and enjoy!!!

Check to see the past Celebrating green and Welcoming spring recipes:
3/4/14 Pistachio Blueberry Cupcakes, from Baking In a Tornado
3/5/14 Key Lime Chiffon Cake, from Crumbs in My Mustachio
3/6/14 Colcannon Cheesy Potatoes with Kale, from Lemony Thyme
3/7/14 Asian Salad with Chicken, from Tampa Cake Girl
3/10/14 Chocolate Mint Swirl Zucchini Bread
Rowdy Baker





1 comment:

  1. I love every ingredient in this recipe, can't wait to try it. Pinned it to may Celebrating Green and Welcoming Spring board.

    ReplyDelete