Spinach Focaccia Bruschetta (with IOW Tomatoes)

If you’re looking for a fresh, vibrant dish to impress your friends or family, this Spinach Focaccia Bruschetta is it! We’ve partnered with IOW Tomatoes to bring you the juiciest, most flavour-packed tomatoes, paired with the goodness of JUX Spinach Powder and herbs. The result? A crispy, herb-infused focaccia topped with juicy tomatoes, fresh basil, and a drizzle of olive oil that’ll have you going back for more.

Ingredients

For the Focaccia:

  • 500g plain flour
  • 7g sachet of yeast
  • 500ml warm water (160ml boiling + 340ml cold)
  • 8g table salt
  • 40g butter
  • Olive oil (for drizzling)
  • 3 tbsp JUX Spinach Powder
  • 1 tbsp JUX Oregano
  • 1 tbsp JUX Rosemary

For the Bruschetta:

  • 600g IOW Tomatoes
  • Big drizzle of extra virgin olive oil
  • 2 tbsp JUX Basil

Method

Make the Focaccia:

  1. Activate the yeast – In a jug, add the yeast to the warm water and leave it for 15 minutes to activate.

  2. Mix the dough – In a bowl, combine the flour, JUX Spinach Powder, salt, and the yeast mixture. Stir it all together until you have a nice, sticky dough.

  3. Rest the dough – Drizzle a bit of olive oil over the dough, cover it with clingfilm, and pop it in the fridge overnight (you can leave it up to 3 days for maximum flavour).

  4. Proof the dough – When you’re ready to bake, take the dough out of the fridge and transfer it into a well-buttered dish. Cover it with a tea towel and leave it in a warm spot to prove for 4 hours.

  5. Bake the focaccia – Preheat your oven to 210°C (fan 190°C). Once the dough has proved, use your fingers to make dimples in the dough, sprinkle it with JUX Oregano, JUX Rosemary, and a pinch of salt, then drizzle with plenty of olive oil. Bake for 25-30 minutes until it’s golden and crispy. Let it cool before slicing.

Make the Bruschetta:

  1. Prepare the topping – While the focaccia is cooling, chop your IOW Tomatoes into even chunks. Add the JUX Basil, a generous drizzle of olive oil, and season with salt. Let it sit for about 30 minutes to let all the flavours come together.

  2. Toast the focaccia – Once your focaccia has cooled, slice it up and toast the pieces in a hot pan until crispy and golden.

  3. Assemble the bruschetta – Top your toasted focaccia with the tomato mixture and enjoy!

This recipe is all about bold, fresh flavours. The focaccia is perfectly soft and chewy inside, with a crispy crust, while the IOW Tomatoes give the bruschetta a juicy, sweet kick. Thanks to the magic of JUX Spinach Powder, Oregano, and Rosemary, this dish will definitely be one you want to make again and again. Enjoy!

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