Recipe: Pan-Fried Focaccine with Provolone and Ham
Category: Leavened Breads
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 350g |
| Water | 205g |
| Instant yeast for savory recipes | 5g |
| Extra virgin olive oil | 20g |
| Fine salt | 10g |
| Provolone cheese | 200g |
| Cooked ham | 200g |
Instructions:
To make these delicious pan-fried focaccine, start by placing the flour in a large bowl. Add the salt and mix it gently to distribute evenly. Pour in the water, and begin stirring with a wooden spoon until the mixture starts to come together.
Once the dough begins to form, switch to using your hands and knead it until the dough becomes smooth and uniform. Transfer the dough onto a flat surface and continue kneading for about 5-10 minutes, ensuring the dough is well mixed and elastic. If necessary, add a little more flour to avoid stickiness.
After kneading, shape the dough into a long log. Divide it into 10 equal portions, rolling each piece into a small ball. To form each ball, lift the edges of the dough towards the center, folding it over to seal, then flip the ball over and gently roll it between your palms to achieve a perfect round shape.
Place the dough balls on a tray, cover them with a clean kitchen towel, and let them rest for about 15-20 minutes to relax and rise slightly.
While the dough is resting, prepare the filling. Cut the provolone cheese into small cubes, and slice the cooked ham into thin strips or pieces, ensuring the proportions suit your personal preference.
After the dough has rested, take one ball of dough and flatten it gently with a rolling pin on a lightly floured surface, forming a thin disc. Place some cubes of provolone cheese in the center of the disc, followed by a few pieces of ham. Now, carefully fold the dough over the filling by lifting the edges toward the center, pinching the dough together to seal the filling inside. Turn the filled dough ball upside down and gently roll it between your hands again to form a smooth, sealed bun.
Repeat the process with the remaining dough balls, ensuring that each focaccina is well sealed and ready to be cooked.
Now, heat a non-stick frying pan or a skillet over medium heat. Lightly grease the pan with a little extra virgin olive oil to prevent the focaccine from sticking. Once the pan is hot, place the prepared focaccine in the pan. Allow them to cook for about 3-4 minutes on the first side, until golden brown.
Once the bottom is golden and crisp, flip the focaccine over. Cover the pan with a lid to trap the heat and cook for another 5-6 minutes, allowing the cheese inside to melt and the focaccine to cook through. After the cooking time is up, remove the lid, flip the focaccine back over to ensure both sides are evenly golden.
Once fully cooked, remove the focaccine from the pan and place them on a paper towel to absorb any excess oil. Serve them hot and enjoy these deliciously crispy, cheesy treats. Theyโre perfect as a snack, appetizer, or even as a light meal when served with a side salad.
Tip:
For an extra burst of flavor, feel free to add a few fresh herbs like rosemary or thyme into the dough before cooking, or drizzle a little honey over the focaccine just before serving for a delightful sweet-savory contrast.
