Spinach and Cheese Focaccia

Ingredients for starter:• 1/4 tsp yeast• 1/3c water• 1/2 c flourStir together in bowl, cover, and let sit for 8 to 24 hours at "room temp"Ingredients for the rest of the dough (added to the starter above):• 1 tsp yeast• 1.25 cups water• 2.5 cups flour• 2 tsp saltStir together (not using a mixer). Let sit 15 minsSit and let "rise" 30 mins. Knead for 5 minutes and let rise for another 1-2 hours or until double in size. In the meantime, make filling.Ingredients for filling:

400 g fresh ricotta cheese 200 g feta cheese 50 g fresh spinach (cooked briefly in a hot pan and chopped) 1 egg ¼ bunch parsley roughly chopped salt to taste pepper to taste

Combine all filling ingredients in a bowl Preheat oven to 210 degrees celcius. Oil baking tray with olive oil. Split dough into two balls. Roll one ball of dough out roughly into a rectangle (about 30x40 cm). Spread filling evenly over the dough leaving a 1 inch border around the edges. Roll out second piece of dough slightly smaller than first and lay over the filling. Fold the edges of the bottom layer of dough over the top layer and pinch to seal closed. Cover and let rise another 30 mins (you may cover this and leave in the fridge over night to bake the next morning – this is what I did)Poke holes on the top of the dough using the end of a wooden spoon dusted with flour (or your finger). Drizzle with ¼ cup olive oil.Put into preheated oven and bake for 25-30 mins or until golden brown. Let cool before cutting and serving.