Cabbage and Speck Stuffed Focaccia Recipe

Stuffed Focaccia with Cabbage and Speck
Category: Bread and Leavened
Serves: 8

This delicious stuffed focaccia combines the earthy flavor of cabbage with the savory richness of speck, nestled between two layers of soft, golden focaccia dough. Perfect for any meal or as a delightful snack, this bread is hearty and flavorful, making it an ideal centerpiece for gatherings or a comforting lunch. The preparation is straightforward, yet the result is incredibly satisfying.

Ingredients

Directions

Preparing the Dough:

1. Activate the Yeast: In a small bowl, dissolve the dry active yeast and sugar in warm water. Stir until fully dissolved and let it sit for about 5 minutes, or until it becomes frothy. If you prefer, you can use 12g of fresh yeast instead.

2. Mix the Dough: In a large mixing bowl, place the sifted all-purpose flour and create a well in the center. Gradually pour in the water-yeast mixture and the whole milk, followed by the salt.

3. Form the Dough: Using your fingertips, begin to incorporate the ingredients together, forming a dough. Once the mixture starts to come together, transfer it to a lightly floured surface and knead it for about 10 minutes, or until smooth and elastic.

4. Rest the Dough: Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1 to 1.5 hours, or until it doubles in size.

Preparing the Filling:

1. Prepare the Cabbage: While the dough is rising, clean the cabbage by removing the outer leaves and cutting it in half. Slice it into thin strips.

2. Cook the Cabbage: Heat a bit of olive oil in a large pan over medium heat. Add the cabbage strips and sauté for a few minutes until they begin to soften. Gradually add the vegetable broth, allowing it to absorb while the cabbage cooks. Season with salt and black pepper to taste. Cover and cook for about 20 minutes, stirring occasionally, until the cabbage is tender.

3. Add the Speck: Once the cabbage is fully cooked, add the speck, cut into small cubes or strips, and cook for an additional 5 minutes. Remove from heat and let it cool slightly.

Assembling the Focaccia:

1. Divide the Dough: After the dough has risen, punch it down and divide it in half. Roll one half of the dough into a rectangle on a floured surface, about 1/2 cm thick.

2. Prepare the Baking Pan: Grease a baking sheet or line it with parchment paper. Place the first sheet of dough on the baking pan, pressing it to fit the edges. Use a fork to prick the dough all over.

3. Add the Filling: Spread the cabbage and speck mixture evenly over the dough, leaving a small border around the edges.

4. Top with the Second Layer of Dough: Roll the remaining dough into another sheet of the same thickness. Place it on top of the filling, carefully pressing the edges to seal the focaccia. Use a fork to press down along the edges to ensure the dough layers are securely sealed.

5. Final Rising: Cover the baking pan with plastic wrap and let the focaccia rise for another hour.

Baking:

1. Preheat the Oven: Preheat your oven to 200°C (390°F).

2. Bake the Focaccia: Before baking, gently poke a few holes in the top layer of dough with a fork. This will help the steam escape while baking. Place the focaccia in the preheated oven and bake for about 25-30 minutes, or until the crust is golden and crisp.

3. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool for a few minutes. Serve warm or at room temperature. Enjoy the delicious combination of soft bread, flavorful cabbage, and savory speck.

Tips:

• For a Richer Flavor: Add grated Parmigiano Reggiano to the filling for an extra layer of flavor.
• Alternatives for Speck: If you can’t find speck, you can substitute with prosciutto or pancetta.
• Make Ahead: The dough can be made the day before. Simply let it rise in the refrigerator overnight for an extra tender texture.

Enjoy your Stuffed Focaccia with Cabbage and Speck as a savory treat, perfect for any occasion!