HAM, CHEESE & SPINACH STUFFED FOCACCIA

SERVES 8 - 10

4 CUPS BREAD FLOUR
1 1/4 CUPS WARM WATER
10 TBS. OLIVE OIL
.75 OZ. FRESH YEAST
PINCH OF SALT
PINCH OF SUGAR
3/4 LB. THINLY SLICED PARMA HAM
8 0Z. SOFT ITALIAN CHEESE
1 1/4 CUPS COOKED FROZEN SPINACH
EGG WHITE
SEA SALT

FOLLOW RECIPE FOR PIZZA CRUST.

PRESS FINISHED DOUGH INTO OVER SIZED BAKING PAN
TREATED WITH NON-STICK COOKING SPRAY.

ON ONE HALF OF THE DOUGH LAY OUT YOUR HAM SLICES.

BREAK UP YOUR SOFT CHEESE INTO CHUNKS AND SCATTER OVER THE HAM SLICES.

SQUEEZE ALL THE LIQUID FROM THE COOKED SPINACH. BREAK APART AND SCATTER OVER THE HAM AND CHEESE.

SPINACH CAN BE REPLACED WITH SLICED BLACK OLIVE’S, A FEW JULIENNE SLICES SUN DRIED TOMATO’S, THIN SLICES OF MUSHROOMS (NOT TOO MUCH AS THEY CONTAIN LIQUID AND WILL MAKE YOUR CRUST SOGGY)....OR ANOTHER PERSONAL FAVORITE. 


FOLD YOUR DOUGH OVER TO COVER THE INGREDIENTS.  PINCH THE EDGES TO SEAL.

POKE A FEW HOLES IN THE TOP OF THE DOUGH TO ALLOW STEAM TO ESCAPE.

BRUSH TOP WITH EGG WHITE OR A LITTLE OLIVE OIL.  SPRINKLE LIGHTLY WITH SEA SALT.

BAKE AT 350 DEGREES FOR 15 MINUTES OR UNTIL GOLDEN.

COOL 1 OR  2 MINUTES AND CUT INTO SQUARES.