Grano Arso Stuffed Focaccia
Category: Leavened Breads
Servings: 8
Preparation Time: 30 minutes
Resting Time: 1 hour + overnight refrigeration
Cooking Time: 30 minutes
This Grano Arso Stuffed Focaccia is a delightful Italian bread with a distinctive flavor, thanks to the unique blend of grano arso flour and semola di grano duro. The filling of caciocavallo cheese, sun-dried tomatoes, and baked black olives adds a savory twist, making it a perfect dish for family meals, gatherings, or a special treat for your loved ones. This focaccia is not only delicious but also easy to prepare, and with the right amount of patience during the dough’s resting time, you’ll end up with an irresistibly soft and flavorful bread that’ll make your kitchen smell heavenly.
Ingredients
| Ingredient | Quantity |
|---|---|
| Grano arso flour | 250g |
| Semola di grano duro (finely ground durum wheat semolina) | 750g |
| Water | 800g |
| Extra virgin olive oil | 60g |
| Fine salt | 25g |
| Active dry yeast | 5g |
| Caciocavallo cheese | 400g |
| Sun-dried tomatoes (in oil) | 200g |
| Oven-baked black olives | 100g |
| Extra virgin olive oil (for drizzling) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45g |
| Protein | 12g |
| Fat | 15g |
| Fiber | 3g |
| Sodium | 400mg |
| Cholesterol | 25mg |
Instructions
-
Prepare the Dough
Start by combining the grano arso flour and semola di grano duro in a stand mixer bowl, leaving aside a small portion of flour to dissolve the salt. Attach the dough hook to your stand mixer and begin kneading. Slowly add the dissolved salt in water into the mixer bowl as it runs. Knead the dough for about 10 minutes until it’s soft and smooth. The dough should be sticky but elastic. -
Rest the Dough
After kneading, the dough will still be quite soft and sticky. Transfer it onto a well-oiled work surface, using a bench scraper to lift it and shape it into a rough ball. Turn the dough over so the smooth side is facing up. Cover the dough with a clean kitchen towel and let it rise in a warm spot (around 28°C) for 1 hour. Then, place the dough in the refrigerator to rest overnight. -
Prepare the Filling
While the dough is resting, prepare the filling ingredients. Chop the caciocavallo cheese into small cubes about 1 cm in size. Drain the sun-dried tomatoes from their oil and chop them into small pieces. If the black olives are not pitted, remove the pits and slice them into halves or quarters. -
Shape the Dough
After the dough has risen and rested, remove it from the fridge and allow it to come to room temperature for about 2 hours. Once ready, divide the dough into two portions, with one piece slightly larger than the other. -
Assemble the Focaccia
Grease a baking pan with a little olive oil. Take the larger piece of dough and press it into the base of the pan. Use oiled hands to stretch it out evenly across the bottom. Arrange the chopped sun-dried tomatoes, caciocavallo cheese, and black olives evenly on top of the dough. -
Cover with Second Layer of Dough
Take the smaller portion of dough and place it on a well-oiled work surface. Gently stretch it out with your hands to a similar size as the pan. Carefully lift the stretched dough and place it on top of the filling. Press the edges gently to seal the focaccia. -
Final Touches
Drizzle the remaining extra virgin olive oil over the surface of the focaccia to enhance the flavor and create a crisp golden crust. Let the assembled focaccia rest for about 15-20 minutes to relax the dough. -
Bake the Focaccia
Preheat your oven to 220°C (430°F). Place the focaccia in the oven and bake for about 30 minutes, or until the top is golden brown and crispy. Keep an eye on it to ensure it doesn’t burn, and you can test doneness by gently tapping on the surface – it should sound hollow. -
Serve
Once baked, remove the focaccia from the oven and allow it to cool slightly before slicing. This stuffed focaccia is best served warm, but it can also be enjoyed at room temperature.
Tips and Variations:
- Make Ahead: The dough can be prepared a day ahead and stored in the refrigerator for up to 24 hours. This resting time allows the flavors to develop and the dough to become even more flavorful.
- Cheese Options: If you can’t find caciocavallo cheese, feel free to substitute with mozzarella or provolone for a similar texture.
- Herb Twist: You can also add a handful of fresh herbs like rosemary or thyme to the filling for extra aroma and flavor.
- Vegan Version: Swap the cheese for a vegan alternative such as vegan mozzarella or any plant-based cheese you prefer.
This Focaccia di Grano Arso Ripiena is perfect for any occasion. Its unique taste, with the richness of the grano arso flour and the filling of sun-dried tomatoes and cheese, makes it a crowd-pleaser. Whether enjoyed as a hearty snack, served alongside a light salad, or used as a base for a delicious sandwich, this focaccia will quickly become a family favorite.
