Start to Finish: 22 minutes
3/4 cup oil-packed dried tomato halves with Italian herbs (3 oz.)
1 12-inch round flat-top rosemary or garlic focaccia
8 oz. bulk Italian sausage
1 4-oz. pkg. baby spinach (4 cups)
2 oz. goat cheese (chévre) or feta cheese (I used fresh mozzarella)
1. Heat oven to 250 degrees F. Drain tomatoes, reserving oil. Place focaccia on large baking sheet and brush with 2 teaspoons of the oil. Cut in 8 wedges. Arrange wedges in circle. Place in oven to warm.
2. Meanwhile, in a 12-inch skillet cook sausage over medium-high heat, breaking up with a wooden spoon. Drain sausage in a colander, reserving 2 teaspoons drippings in skillet. Cook spinach in drippings just until wilted.
3. Set oven to Broil. Top warmed focaccia with cheese, dried tomatoes, sausage, and spinach. Broil, 4 to 5 inches from heat, for 3 to 5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil from tomatoes (optional). Makes 4 servings.
Calories 548, Total Fat (g) 29, Saturated Fat (g) 10, Monounsaturated Fat (g) 11, Polyunsaturated Fat (g) 3, Cholesterol (mg) 64, Sodium (mg) 1006, Carbohydrate (g) 55, Fiber (g) 2, Protein (g) 22, Vitamin C (DV%) 50, Calcium (DV%) 24, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet