Stuffed Pan Focaccia

Stuffed pan focaccia is a quick and practical variant of the more traditional baked focaccia. It is an excellent option for those who want something tasty but do not have much time or do not want to turn on the oven. Here is the basic recipe, to which you can add the filling of your choice.

Ingredients

• 250 grams of flour 00
• 170 ml of lukewarm water
• 12 grams of fresh yeast or 4 grams of dry yeast
• 1/2 teaspoon of sugar
• 1 teaspoon of salt
• 2 tablespoons of extra virgin olive oil (plus more for greasing and dressing)
• Filling of choice (such as mozzarella, cherry tomatoes, cooked ham, mushrooms, etc.)

Preparation

1. In a container, crumble the yeast with your hands and add the sugar and a little bit of the lukewarm water taken from the total. Stir until completely dissolved.
2. Add the flour, the rest of the water, and start kneading.
3. Incorporate the salt and continue kneading until you get a smooth and uniform dough.
4. Work the dough for a few minutes, then add 2 tablespoons of extra virgin olive oil and continue to work until the oil is fully absorbed.
5. Let the dough rest in a lightly oiled bowl, covered with a damp cloth, in a warm place for about 1-2 hours, or until it doubles in volume.
6. Once the dough has risen, take it and deflate it gently with your hands.
7. Divide it into two equal parts. Roll out the first half on a lightly floured surface to a thickness of about 1-1.5 cm.
8. Heat a non-stick pan that is slightly larger than the dough disc over medium-high heat and lightly grease with oil.
9. Carefully transfer the dough disc to the hot pan and cook for about 3-4 minutes.
10. In the meantime, roll out the second half of the dough forming another disc.
11. Flip the focaccia and distribute the filling on the cooked surface while the second side continues to cook.
12. Cover with the second dough disc and lightly press the edges to seal the filling inside.
13. Once the second side is cooked and golden, carefully flip the focaccia to cook the other side with the filling, ensuring that the filling is hot and, if there are cheeses, well melted.
14. Once ready, transfer the pan focaccia to a cutting board, let it cool for a few minutes, then cut into wedges and serve.

Cooking focaccia in a pan requires attention to the heat to avoid burning it and to ensure that the filling is well heated. You can serve it as an appetizer, snack, or even as a light meal.

Curiosity

Focaccia is one of the oldest leavened foods, known and appreciated in various forms throughout the Mediterranean. Its simplicity makes it a timeless classic, and the pan version is perfect for experimenting with different types of fillings to create new and delicious combinations.