Stuffed Focaccia Or Pita Piena Recipes
STUFFED FOCACCIA
To this day, focaccia is still one of my favourite breads to bake. By stuffing it we get more texture, more layers, more contrast between soft and spongy, crisp and crunchy, and we celebrate seasonal broad beans.
Provided by Jamie Oliver
Categories Bread Recipes Jamie Cooks Italy Bread Italian Fruit
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, leave for a few minutes, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place the dough in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, pod the broad beans into a bowl, pinching the skins off any larger ones. Peel the garlic, finely chop with the top leafy half of the parsley and add to the bowl with 75ml of extra virgin olive oil. Finely grate in the pecorino and lemon zest, squeeze in the juice, season, mix together, then put aside.
- Lightly oil a deep baking tray (30cm x 40cm), and dust evenly with the breadcrumbs. Pound the dough a few times with your fist, then roll or stretch it out to 30cm x 80cm. Drape half the dough into the tray, leaving the rest overhanging. Pour over the broad bean mixture in an even layer, keeping some of the oil behind. Fold the overhanging dough over the top, drizzle with the reserved oil, then use your fingers to gently push down and, importantly, create lots of dips and wells in the dough. Cover with a clean damp tea towel and leave to prove until doubled in size again.
- Preheat the oven to 220ºC/425ºF/gas 7. Sprinkle the dough with sea salt, then bake for 25 minutes, or until golden and cooked through. Let it cool on a board, then slice up and tuck in. Absolute heaven.
Nutrition Facts : Calories 256 calories, Fat 8.4 g fat, SaturatedFat 1.9 g saturated fat, Protein 9.9 g protein, Carbohydrate 37.5 g carbohydrate, Sugar 1.6 g sugar, Sodium 1 g salt, Fiber 5.3 g fibre
STUFFED FOCACCIA
Found on net. Plan on trying this soon. Sounds SO good to me. I think it would be a great way to "trick" my sons into eating spinach. Prep time does not reflect thawing time.
Provided by Saturn
Categories Breads
Time 40m
Yield 1 Foccacia, 2 serving(s)
Number Of Ingredients 7
Steps:
- Thaw dough.
- Preheat the oven to 400 degrees F.
- Divide the dough into two.
- On a floured surface, either pat down or roll into two 10-11 inch circles.
- Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
- Spread the spinach across the top, and then cover with the remaining circle.
- Using your fingertips, gently press the edges together.
- Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
- Bake for about 30 minutes or until golden brown.
- Serve warm.
- Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.
Nutrition Facts : Calories 891.8, Fat 77.8, SaturatedFat 35.3, Cholesterol 152.8, Sodium 2024.6, Carbohydrate 5.3, Fiber 0.5, Sugar 1.6, Protein 43.9
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