Quick Stuffed Focaccia: No Rising, Maximum Satisfaction!
Are you short on ideas and not in the mood to spend time cooking? Then, you are exactly in the right place!
Today I want to share with you my Quick Stuffed Focaccia recipe. It’s an ace up your sleeve because it’s super quick to prepare, and the key detail is that it does not require rising! It’s the perfect solution if you suddenly crave something tasty and super flavorful for lunch or dinner.
For today’s version, I’ve chosen the classic and ever-loved spinach. But remember: this focaccia lends itself to endless variations! I’ve already tested it, and it’s also excellent with the bomb combination of sausage and broccoli rabe or with a more delicate filling of ham and provola (yes, I’ve tried them all, I assure you! 😉).
Enough talk: Let’s start cooking together!
Happy cooking, Giusi.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 50 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Quick Stuffed Focaccia
- 3 1/2 cups all-purpose flour (or type 1)
- 1 packet instant yeast for savory preparations (Type pizzaiolo)
- 1 cup water
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1.1 lbs spinach, cooked, boiled
Steps for the Quick Stuffed Focaccia
Take your bowl and pour in the flour and instant yeast (it’s essential for this type of focaccia!). Then add the water, oil, and salt.
Start to work all the ingredients with a fork. Mix well until the dough can no longer be managed with cutlery.
Move the mixture onto a lightly floured board and continue kneading with your hands. You should obtain a smooth and homogeneous dough ball.
Once the dough is ready, let it rest covered for 20 minutes at room temperature. This short rest will relax the dough and help you roll it out better!
After our 20-minute rest, the dough is relaxed and ready to be transformed into our stuffed focaccia.
Divide the dough ball into two equal parts. Take the first half and roll it out very thinly, creating a disc about 12 inches in diameter. Place it immediately on the baking tray (I usually use the large oven tray!) lined with parchment paper.
It’s time for the filling! Pour the cooked and seasoned spinach onto the dough base. Remember my advice: squeeze them really well! If they’re too moist, the focaccia won’t be crispy.
Roll out the other dough ball to obtain the second sheet. Gently place it over the filling and seal the edges well with your fingers or a fork to prevent the filling from oozing out during cooking.
Bake at 350°F in the preheated static oven for about 30 minutes. When the surface is nicely golden and inviting, your focaccia is ready!
Your Quick Stuffed Focaccia is ready!
Take it out of the oven and let it cool slightly on the tray. Then, all that’s left is to cut and enjoy this crunchy marvel!
As I said at the beginning, the fillings are endless. To give you an idea, here’s a photo of the version with cooked ham and provola filling (look at how delicious it is!). Remember: the procedure is always the same, only the filling changes!
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