Focaccia-Vegetarian

This vegetarian stuffed bread ring is closer to a stromboli than a traditional focaccia: dough rolled flat, layered with spinach, ricotta, sliced mushrooms, and mozzarella, then rolled up and formed into a circle before baking.

Using low-fat ricotta and low-fat mozzarella keeps this lighter than most cheese-stuffed breads without sacrificing the creamy, stretchy filling you want. Draining the ricotta first is a step you can’t skip. Watery ricotta soaks through the dough and creates a soggy bottom that never crisps up.

The egg wash on top gives the finished ring a glossy, golden-brown crust. The egg white used to seal the edges and join the circle into a ring keeps the whole thing from splitting open during baking and spilling its filling.

Kitchen Tips

• Squeeze the cooked spinach thoroughly before layering. Even a little excess water will make the filling leak.
• Roll the dough to an even rectangle. Thick spots don’t cook through properly and thin spots can tear during rolling.
• Seal the seam and circle ends firmly with egg white. Loose seals open during baking.
• Let the ring cool for 5 minutes before slicing so the cheese sets and doesn’t run everywhere.

Variations

• Add roasted red peppers or sun-dried tomatoes to the filling for sweetness and color.
• Use pizza dough from the store for a faster shortcut.
• Swap mushrooms for artichoke hearts for a Mediterranean twist.