Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spinach and feta focaccia

Italian 30 Mins Prep · 30 Mins Cook

Preheat the oven to 230°C, gas mark 8. Blanch the spinach then refresh it in ice water.
Prepare the dough according to instructions but blend the spinach into the water before adding it to the flour.
Grease a 30cm x 46cm Swiss roll tin with the oil.
Scrape the dough into the tin, being careful not to fold the dough over on itself. Reach under it and flip it over so that the top is coated with oil. Use the palms of your hands to press the dough into the tin. If it resists, cover and allow to rest for
Meanwhile, set a rack in the lowest level of the oven. Peel and thinly slice the garlic.
Once the dough is risen, use your index finger to dimple the top all over at 2½cm intervals. Cover with chunks of feta cheese and the garlic.
Place the dough in the oven and reduce the temperature to 220°C, gas mark 7.
Bake until the focaccia is firm and the toppings are golden – approx. 30 minutes. Halfway through the baking time, use a wide palette knife to lift the corner of the focaccia to check that the base is starting to turn golden brown.
Once baked, slide the focaccia on to a rack to cool.