Living Unrefined

Whole Grain Focaccia with Spinach, Tomato and Rosemary

10 people

Ingredients of Spinach Focaccia

  • 100 g baby spinach
  • 3 parts water
  • 25 g yeast
  • 1 tsp. flake salt
  • ca. 500 g white whole grain wheat
  • 1 tbsp. olive oil
  • 300 g small tomatoes
  • 4 sprigs of fresh rosemary
  • 1 tsp. flake salt


1 large loaf for 10 people

Rinse the spinach and toss it dry. Chop the spinach coarsely and steam briefly. Take the spinach off the heat.

Pour the water into a bowl and dissolve the yeast in it. Add spinach and salt and stir in the flour for until totally mixed. Knead the dough well until firm and no longer stick to the hands.

Place the dough covered to raise in a warm place for approx. 1 hour.

Roll the dough out onto a baking sheet lined with baking paper and press it out to the edges with your palms to a size of approx. 30 x 30 cm. Allow the dough to rise approx. 30 minutes.

Make small indentations in the dough with your fingers and drizzle the dough with oil. Top with tomatoes, rosemary, and sprinkle salt over. Bake the bread in preheated oven at 220 degrees for approx. 15 minutes, until crisp.

Energy distribution per person

Energy:800 kJ (200 kcal). 

Carbohydrate: 40 g.

Fat: 3 g, including 1g saturated fat.