Soft, tasty, easy, and quick, the PAN FRYING FOCACCIA WITH INSTANT YEAST FILLED WITH HAM AND STRACCHINO, the recipe for focaccia made without brewer’s yeast and cooked in a pan, ready in less than half an hour! I love recipes like this one, with a few simple ingredients and in little time you prepare a delicious oven-free focaccia perfect for any occasion, lunch, dinner, snack, as a dish to bring for a day trip or a standing dinner with friends. The quick focaccia cooked in a pan is perfect if you crave focaccia but have little time to prepare it, I filled it with stracchino and prosciutto crudo, but you can choose the filling you prefer, using another type of cold cut and cheese. The quick pan focaccia is delicious to eat hot, just cooked, very soft with a creamy stracchino heart and tasty prosciutto crudo. Watch the VIDEO RECIPE ON MY YOUTUBE CHANNEL and prepare the ham focaccia cooked in a pan with me.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: pan 8.5 inches
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz all-purpose flour
- 0.42 cup milk
- 3 tbsp water
- 2 tbsp extra virgin olive oil
- 1 packet instant yeast for savory preparations
- to taste salt
- 5.3 oz stracchino cheese
- to taste prosciutto crudo
Steps
To prepare the quick pan focaccia without brewer’s yeast, start by placing the flour, yeast, and salt in a bowl and mix. While continuously stirring, gradually pour in the milk and then the water, finally add the oil, and continue kneading until you have a soft and homogeneous dough, add more flour if needed.
Let the dough rest for ten minutes on the table under a clean cloth. Take the dough, divide it into two equal parts, and roll each part into a disc about half an inch thick and the diameter of the pan to be used for cooking the focaccia.
Fill one disc with stracchino, prosciutto crudo, and more stracchino, leaving the edges free. Place the other disc on top, gently press with your hands and seal the edges well by turning them over. Heat the bottom of a non-stick pan with a little oil, place the focaccia inside, make small holes with a fork, and cook for 3 minutes with a lid on low-medium heat.
Flip the focaccia with the help of the lid and cook on the other side, then flip it again and finish cooking.
Remove the focaccia from the pan when it’s nicely puffed and golden, place it on a serving dish, let it rest for two minutes, and then serve it in slices. A quick and delicious focaccia ready in no time, I’m sure you’ll find it delicious!
… Vane’s tips
The easy and quick pan-cooked focaccia can be stored for two days, wrap it in plastic wrap and heat it just before serving.
You can fill the focaccia with other ingredients, such as crescenza, ricotta, scamorza, or add cooked ham, salami, grilled vegetables, etc.
