Filled Focaccia Pizzicata
Category: Leavened Bread
Yields: 10 servings
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 (1 for dough, 1 for brushing) |
| All-purpose flour | 300g |
| Kefir milk | 75g |
| Whole milk | 75g |
| Sugar | 9g |
| Dry yeast | 3g |
| Sunflower oil | 40g |
| Salt | 6g |
| Caciocavallo cheese | 100g |
| Emmental cheese | 80g |
| Cooked ham | 140g |
| Nduja (spicy sausage paste) | 100g |
Instructions:
-
Prepare the Dough:
Start by preparing the dough for the focaccia. In the bowl of a stand mixer fitted with a dough hook, combine the sifted all-purpose flour and dry yeast. While the mixer is running, gradually add the sunflower oil, allowing it to incorporate evenly into the flour mixture. Continue to mix until the dough begins to come together. -
Add the Wet Ingredients:
Add the eggs (one for the dough) and both the kefir milk and whole milk. Continue mixing the dough for about 5 minutes, until it becomes smooth and elastic, sticking to the dough hook but not the sides of the bowl. The dough should be well kneaded and in good consistency. -
First Proof:
Once the dough has been kneaded, transfer it to a lightly floured surface and shape it into a ball. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place, like an oven with just the light on, for about 4 hours or until it has doubled in size. -
Prepare the Filling:
While the dough is rising, prepare the filling. Cut the Caciocavallo and Emmental cheeses into small cubes. Do the same with the cooked ham, then set all the ingredients aside. -
Shape the Focaccia:
After the dough has risen, take it out of the bowl and place it onto a floured surface. Let the dough rest, covered with a clean kitchen towel, for 10 minutes. This resting step is essential to prevent the dough from shrinking during shaping. -
Create the Discs:
Using a round cutter (about 8 cm in diameter), cut out discs from the dough. Any leftover dough can be re-rolled and used to create additional discs. -
Stuff the Discs:
For each disc, place a small amount of the cheese and ham mixture in the center, leaving a border around the edges to avoid the filling spilling out during baking. Fold the discs in half to form half-moon shapes. -
Shape into Rosettes:
Take each half-moon and carefully fold the ends towards the center, creating a small, tight “rose” shape. Pinch the edges together firmly to seal the filling inside. -
Arrange the Rosettes:
Line a 32 cm round baking pan with parchment paper. Start placing the filled rosettes in the pan, beginning from the outer edges. Fill in the center of the pan, overlapping the rosettes if necessary to fit them all. You can also add a second layer of rosettes in the center to make it look even fuller. -
Final Proof and Baking:
Brush the top of the assembled focaccia lightly with a beaten egg to give it a golden, glossy finish. Let the assembled focaccia rest for about 20 minutes while you preheat the oven to 180°C (350°F). -
Bake:
Place the pan in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown and cooked through. Check the center to ensure the dough is fully baked before removing it from the oven. -
Serve and Enjoy:
Once baked, remove the focaccia from the oven and let it cool slightly before slicing and serving. This delicious filled focaccia makes a perfect snack or appetizer for any occasion, with its savory filling and soft, pillowy dough.
Tips:
- You can make the dough ahead of time and refrigerate it for a longer fermentation to deepen the flavor.
- Feel free to experiment with different cheeses or meats to customize the filling to your taste. For instance, try adding olives, sun-dried tomatoes, or a sprinkle of herbs.
- This recipe is also a great choice for potlucks or family gatherings, as it serves a good number of people and is easy to share.
Enjoy your Filled Focaccia Pizzicata, a deliciously satisfying dish that combines the fluffiness of focaccia with savory fillings of cheese, ham, and a touch of spice!
