Stuffed Focaccias

Stuffed focaccias are versatile and can be filled with a variety of ingredients based on personal tastes. Here is a basic recipe that you can then customize according to what you prefer:

Ingredients

• 500g of type 00 flour (plus a little for dusting)
• 300ml of lukewarm water
• 1 sachet of dry brewer’s yeast (7g) or 25g of fresh brewer’s yeast
• 10g of salt
• 30ml of extra virgin olive oil (plus a little for greasing)
• Filling of your choice (e.g. cooked ham, cheese, grilled vegetables, etc.)
• Coarse salt and rosemary for garnish

Preparation

1. In a large bowl, combine the flour and dry brewer’s yeast (if using fresh, dissolve it first in the lukewarm water). Add the salt and mix well.

2. Incorporate the lukewarm water and olive oil and knead until you obtain a homogeneous mixture.

3. Transfer the dough to a lightly floured surface and continue kneading for about 10 minutes, or until the dough is smooth and elastic.

4. Place the dough in an oiled bowl and cover with a damp cloth. Let it rise in a warm place for 1-2 hours, or until doubled in volume.

5. Once risen, divide the dough into equal portions (depending on how large you want your focaccias).

6. Roll out each portion of dough to form a disc, place the chosen filling in the center then fold the edges well to seal the filling inside.

7. Place the focaccias on a baking tray lined with parchment paper, cover them with a cloth and let them rise for another 20-30 minutes.

8. Preheat the oven to 220 °C.

9. Before baking, you can brush your focaccias with a little oil and sprinkle with coarse salt and rosemary.

10. Bake and cook for about 15-20 minutes or until golden brown.

There is no single type of stuffed focaccia, so feel free to experiment with fillings; perhaps ham and scamorza, or a vegetarian version with spinach and ricotta. In Italy, particularly in Liguria, Recco focaccia is famous for its stracchino filling, a delicious and highly appreciated variant.