Page 42 - 201415_TOH_Cookbook

FOCACCIA PIE
STONE FAMILY, NORFOLK, MA
INGREDIENTS
Serves 4
3/4 cup oil-packed dried tomato halves with Italian herbs
1 (12-inch) round, flat-top rosemary or garlic focaccia
8 ounces bulk Italian sausage
1 (4-ounce) package fresh baby spinach (about 4 cups)
2 ounces goat cheese or feta cheese
“This is the meal the kids love when they come home for a weekend.” Cindy Stone
ttPREPARATION 1. Preheat oven to 250°F. Drain the tomatoes, reserving the oil. Put the focaccia on a large baking sheet and brush with 2 teaspoons of the tomato oil. Cut into 8 wedges, keep the wedges in a circle, and transfer to the oven to warm.
2. In a 12-inch skillet over medi- um-high heat, warm another teaspoon of oil. Cook the sausage, breaking up the pieces with a wood- en spoon, until cooked through and browned.
3. Drain the sausage in a colander, reserving 2 teaspoons of drippings in the skillet. Add the spinach to the skillet and cook until just wilted.
4. Remove focaccia from the oven. Adjust the oven racks so the top rack is 4 to 5 inches from the top. Set the oven to broil.
5. Top focaccia with the cheese, toma- toes, sausage and spinach. Broil for 3 to 5 minutes or until the cheese has softened and the toppings are heated through. Finish with a driz- zle of any extra oil remaining from the tomatoes.
tTaste of Home – Page 34