Spinach & Ricotta Focaccia

In a bowl, mix 150 g warm water, 1 tbsp honey, and 7 g instant yeast. Let it sit for 5-10 minutes until activated and foamy.

Stir in 150 g flour until just combined. Cover the bowl and refrigerate the poolish overnight.

In a large bowl, mix 200 g water and 20 g salt until the salt is dissolved.

Add the salted water and 200 g flour to the poolish

Mix and lightly knead until a sticky dough forms.

Cover the dough and refrigerate overnight.

If using frozen spinach, thaw it completely and combine it with ricotta cheese in equal parts to create your 300 g spinach-ricotta mix.

Take the main dough from the fridge and gently knead in the spinach-ricotta mix until evenly distributed.

Add 300 g flour and knead the dough until it becomes cohesive. Place it in a clean bowl, cover, and let it rise until noticeably puffed, about 1-2 hours.

Oil a baking tray with olive oil. Just enough so that the dough does not stick.

Transfer the risen dough to the oiled tray, turn it to coat, and let it rest for about 1 hour.

Lightly oil your hands, then gently stretch the dough to the edges of the tray. Create dimples all over the surface with your fingertips.

Evenly scatter the pitted and halved kalamata olives and sun-dried tomatoes over the dough.

Place the fresh rosemary sprigs on top. Important: If you rub the rosemary with olive oil it prevents burning.

Preheat your oven to 160°C (325°F) fan-assisted.

Bake the focaccia for 35-40 minutes, or until golden brown and cooked through.

To check for doneness, insert a toothpick into the center; if it comes out clean, the focaccia is ready.

Let the focaccia cool slightly before slicing and serving. Enjoy!