The stuffed focaccia with mortadella and zucchini is delicious, great even at room temperature.
During this time when you can go on day trips or picnics, it’s ideal but also makes a great impression for a dinner with friends or relatives on the terrace.
A dough with dry yeast and semolina flour, very light, encloses a simple but very tasty filling that will drive everyone crazy.
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A unique and easy dish for everyday lunch or dinner, you will see that with a few simple moves you will have a stuffed focaccia with mortadella and zucchini that’s really soft and very fragrant.
Then you can replace the mozzarella with smoked provola for a more intense flavor or with scamorza, choose based on what you have in the fridge.
Below, as always, I leave you other delicious dishes to make with zucchini and right after the photo, let’s discover together how to prepare the Stuffed Focaccia with Mortadella and Zucchini!!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the stuffed focaccia with mortadella and zucchini
- 1 3/4 cups all-purpose flour
- 1 3/4 cups semolina flour
- 1 1/2 tsp dry yeast
- 1/2 cup water
- 1/2 cup milk
- 1 tsp sugar
- 2 pinches salt
- 2 zucchini
- 3.5 oz mortadella
- 4.2 oz mozzarella
Tools
- 1 Grater
- 1 Bowl
- 1 Food Scale
- 1 Baking Pan for pizza or tarts
Preparation of stuffed focaccia with mortadella
Prepare the stuffed focaccia with mortadella and zucchini by hydrating the dry yeast in a glass with 30 ml of water taken from the total.
Sift the two flours with the sugar, add the dissolved yeast and the milk and start kneading with your hands or with a food processor.
Add the remaining water slowly until you see a combined but compact mixture.
Add the salt last and turn it out onto the work surface.
Knead energetically and form a smooth and compact ball that you will let rise in a bowl for at least 5 hours.
Trim the zucchini and grate them with a coarse grater and let them lose water in a colander, then squeeze them very well.
Cut both the mozzarella and the mortadella into pieces and mix with the squeezed zucchini.
Once the dough has risen, divide it into 2 then roll out each half with your fingers; if you do it in the pizza pan, even better.
Distribute the filling on top, ensuring it reaches 0.4 inches from the edges, then cover with the other dough that you have rolled out on the work surface.
Let it rise again for at least 1 hour, then preheat the oven to 482°F static.
Press your fingertips into the surface of your stuffed focaccia with mortadella and zucchini, sprinkle with a generous drizzle of extra virgin olive oil, and if you like, some coarse salt.
Bake for 20 minutes checking the degree of browning, if it tends to burn, lower the temperature to 428°F for the last few minutes.
Once out of the oven, let it rest for 5 minutes before unmolding it and..
ENJOY YOUR MEAL
How to store stuffed focaccia with mortadella and zucchini
You can store it in the refrigerator in an airtight container for 2 days.
If you want, you can also freeze it and then let it thaw at room temperature.
Other recipes
If you want to see other types of recipes, you can return to HOME.
Did you know:
Up here, where the magnifying glass is located, you can click on “SEARCH” 🔍, you can write the ingredient that you find when you open the fridge door, or from your pantry, and you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
