In lieu of focaccia, try an Italian country bread studded with olives or just a sturdy and flavorful sourdough.
2 teaspoons olive oil
4 cups vertically sliced onion
1 tablespoon sherry vinegar
1/4 teaspoon black pepper
6 cups loosely packed spinach leaves
1/2 cup (2 ounces) crumbled goat or feta cheese
2 (2-ounce) pieces focaccia (Italian flatbread), cut in half horizontally and toasted
How to Make It
Heat the oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Continue cooking 12 minutes or until golden brown, stirring constantly. Stir in vinegar and pepper. Remove from pan. Add spinach to pan; cook 1 minute or until spinach wilts. Remove from heat.
Divide cheese evenly between bottom halves of focaccia. Top each half with 1/2 cup onion mixture, 1/3 cup spinach, and top halves of focaccia. Serve immediately.