Spinach Parmaggiano Fougasse
Everyone in my family is HUGE fans of the Spinach Parmaggiano Fougasse that we get each week at Wegman's (my four year old being the most loyal and vocal fan... so much so that he only calls it by the name "good bread" as in, "Mom, can we get Good Bread this week?" and everyone in our family knows what he is talking about). I would love to make a version of this at home for when we run out mid-week (or mid-day... as we just went to Wegman's a few hours ago and he's already 3/4s of the way through it). It's an amazing bread that is brushed with garlic oil after it comes out the oven to cool which leaves a wonderful taste that lingers on your tongue and makes you want to eat the loaf in one sitting.
I was wondering if anyone had tried to recreate something like this before so I don't completely reinvent the wheel. If not, will just start with a basic focaccia recipe and experiment a bit from there (and keep everyone here at TFL posted!). I would also love to eventually add some whole wheat flour to the mix so that my youngest can get some extra nutrition since he's a bit of a picky eater, while still having it be a deliciously flavorfull bread.