Hello friends, today I present to you this fabulous stuffed pan focaccia with cooked ham, Genoese pesto, and mozzarella to prepare for any occasion. It will save your dinner or lunch because you can fill it in any way, and there’s no need to wait for rising times because this recipe uses classic instant yeast instead of brewer’s yeast. Below you will find the recipe..
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cuisine: Italian
Ingredients for Stuffed Pan Focaccia
- 2 cups all-purpose flour
- 1/3 cup semolina flour
- 3/4 Warm water (Or milk)
- 1 tsp fine salt
- 2 tsp instant yeast for savory preparations
- 2 tbsps extra virgin olive oil
- 1 tsp granulated sugar
- 5.3 oz cooked ham
- 5.3 scamorza cheese (Or mozzarella)
- 2 tbsps Genoese pesto
Tools
- 1 Bowl
- 1 Pan
- 1 Rolling pin
- 1 Parchment paper
Steps for Stuffed Pan Focaccia
To make this stuffed pan focaccia, first prepare the dough. You can knead it all by hand in a bowl or use any kitchen robot. For convenience, I used the stand mixer. Pour all the ingredients into the stand mixer’s bowl and knead using the paddle (K) attachment for a few minutes at speed 2 until you get a smooth and homogeneous dough. Let the dough rest at room temperature covered by a bowl for 10 minutes.
Take the dough, divide it in half, and roll out both pieces with a rolling pin on a floured cutting board. For convenience, use parchment paper and then lay down the first dough and start filling. Begin with the first layer of Genoese pesto, the layer of cooked ham, and finally place the scamorza cheese. You can choose the filling as you like. Finally, close with the second round sheet sealing the edges well, so the focaccia doesn’t open while cooking. Oil the surface.
Place a non-stick pan of 11-12 inches to heat for a few minutes on the stove. Then transfer the previously oiled focaccia into the pan and cook over medium-low heat for about 7-8 minutes per side using the lid. Check the cooking from time to time using a spatula.
Transfer the stuffed pan focaccia onto a cutting board or serving plate and serve hot. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
The stuffed pan focaccia can be prepared at the moment because it doesn’t need rising. The filling can be optional, it could be a clean-out-the-fridge recipe. If there’s any left over, it keeps in the fridge for a few days. In that case, you will need to reheat it in the microwave.
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