For a speedy and budget-friendly dinner, top focaccia with tomatoes, Italian sausage, baby spinach, and tangy feta cheese.

• ¾ cup oil-packed dried tomato halves with Italian herbs (3 ounces)
• 1 12-inch round flat-top rosemary or garlic focaccia
• 8 ounces bulk Italian sausage
• 1 4-ounce package baby spinach (4 cups)
• 2 ounces goat cheese (chévre) or feta cheese

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.