Stuffed Pan Focaccia

Stuffed pan focaccia is a quick and practical variant of the more traditional oven-baked focaccia. It is an excellent option for those who want something tasty but don’t have much time or don’t want to turn on the oven. Here is the basic recipe, to which you can add the filling of your choice.

Ingredients

• 250 grams of 00 flour
• 170 ml of lukewarm water
• 12 grams of fresh yeast or 4 grams of dry yeast
• 1/2 teaspoon of sugar
• 1 teaspoon of salt
• 2 tablespoons of extra virgin olive oil (plus more for greasing and seasoning)
• Filling of your choice (such as mozzarella, cherry tomatoes, cooked ham, mushrooms, etc.)

Preparation

1. In a container, crumble the yeast with your hands and add the sugar and a bit of lukewarm water taken from the total. Mix until it dissolves completely.
2. Add the flour, the rest of the water and start kneading.
3. Incorporate the salt and continue kneading until you obtain a smooth and homogeneous dough.
4. Work the dough for a few minutes, then add 2 tablespoons of extra virgin olive oil and continue working until the oil is completely absorbed.
5. Let the dough rest in a lightly oiled bowl, covered with a damp cloth, in a warm place for about 1-2 hours, or until it doubles in volume.
6. Once the dough has risen, take it back and gently deflate it with your hands.
7. Divide it into two equal parts. Roll out the first half on a lightly floured surface until you obtain a disk about 1-1.5 cm thick.
8. Heat a non-stick pan slightly larger than the dough disk over medium-high heat and lightly grease with oil.
9. Carefully transfer the dough disk to the hot pan and cook for about 3-4 minutes.
10. Meanwhile, roll out the second half of the dough forming another disk.
11. Flip the focaccia and distribute the filling on the cooked surface while the second side continues to cook.
12. Cover with the second dough disk and lightly press the edges to seal the filling inside.
13. When the second side is cooked and golden, carefully flip the focaccia to cook the other side with the filling as well, until the filling is hot and, if there are cheeses, well melted.
14. Once ready, transfer the pan focaccia to a cutting board, let it cool slightly for a few minutes, then cut into wedges and serve.

Cooking the focaccia in a pan requires attention to the heat to avoid burning it and to ensure the filling heats well. You can serve it as an appetizer, snack or even as a light meal.

Trivia

Focaccia is one of the oldest leavened breads, known and appreciated in various forms throughout the Mediterranean. Its simplicity makes it a timeless classic, and the pan version is perfect for experimenting with different types of fillings to create new and delicious combinations.