Introducing our delicious Stuffed Focaccia – the perfect combination of crunchy and gooey! This Italian classic is made with a light, fluffy focaccia base and filled with a variety of flavorful ingredients. The exterior is crispy and golden-brown, while the interior is soft and chewy.
Whether you’re hosting a party or just looking for a delicious snack, our Stuffed Focaccia is sure to be a hit. It’s a great way to enjoy the flavors of Italy in your own home. The variety of fillings allows you to customize the flavor to your liking. You can also switch up the toppings for a different take on the classic dish.
Ingredients
500g 00 flour
300g warm water
5g fine sea salt
7g active dried yeast
olive oil
kosher salt
12 slices of prosciutto
1 cup sun-dried tomatoes
1 cup sliced pepperoncini
1 clove minced garlic
12 slices mozzarella or provolone cheese
Method
Add salt to a large zip lock container, add warm water, stir to dissolve and then add yeast and let set a couple of minutes to hydrate.
Add flour and mix until it forms a ball. Put the ball on a lightly floured surface and knead for 10 minutes until smooth and elastic.
Coat container lightly with olive oil, place dough in a container, cover and let rise in a warm place for an hour or until doubled in size.
Lightly oil a 9×13 lasagna pan or baking tray. Punch down the dough and stretch/roll it out to be about double the size of your pan. Don’t worry if it isn’t exact, you can stretch the dough when you fold it over the filling.
Drape half of the dough into your pan and spread it so it comes to all 4 sides, leaving the other half hanging out.
Drizzle the dough, in the pan, with olive oil, spread the garlic, then top with prosciutto, pepperoncini, sun-dried tomatoes, and cheese.
Fold the rest of the dough over and seal, drizzle the top with some olive oil, and then press down on top of the dough with your fingers to make plenty of small dimples.
Cover with a clean damp towel and let rise again until doubled in size.
Preheat oven to 425 degrees.
Sprinkle some kosher salt on top of the dough then bake for 25 minutes, or until golden.
Remove from the oven and transfer to a cutting board to cool.
Slice and serve.
A side of marinara or even dipping oil is a nice touch.
