The broccoli focaccia is a clever, very easy and quick recipe to prepare. I had some boiled broccoli and didn’t feel like eating it as is, so, recalling my delicious quick zucchini focaccia, I thought of blending it to prepare a nice focaccia that I baked in the oven. What a spectacle! Broccoli focaccia is soft, tender, crunchy, and with a gooey filling, without rising, you make it and bake it right away (either in the oven or in a pan), it is prepared in a short time and will be liked by both adults and children, kids will love it, and it’s a great way to make them eat broccoli, like “it’s there, but you can’t see it :D”.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3-4 people
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 3/4 cups all-purpose flour
- 7 oz cooked broccoli
- 5 oz scamorza cheese
- 3.5 oz ham
- 1/4 cup water
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 packet instant yeast for savory preparations
- to taste extra virgin olive oil and salt for finishing
Steps
Broccoli focaccia is very simple and quick to prepare, first clean the broccoli, remove the florets, and cook them in salted boiling water for about ten minutes.
Drain the broccoli well (it must be very dry, set aside 1/4 cup of cooking water to add to the dough later), weigh 7 oz and blend it with an immersion blender or other of your choice, you should obtain a puree, do not add liquids.
In a bowl, put the flour, the puree, and the broccoli cooking water, extra virgin olive oil, yeast, salt, and form a smooth and homogeneous dough, work it quickly on a floured work surface and divide it in half.
Roll out one half of the dough to form a circle about 1/4 inch thick, fill it with slices of cooked ham and scamorza cheese, and close with the other half, rolling it out as you did for the previous one.
Brush the surface of the broccoli focaccia with a little extra virgin olive oil, add a pinch of salt, and bake the broccoli focaccia in a preheated oven at 390 degrees Fahrenheit for 25-30 minutes, it should be slightly golden.
Notes:
The broccoli focaccia keeps at room temperature for a few hours or in the fridge for a couple of days. You can fill it with the filling you prefer and you can also cook it in a pan (with or without oil) for 10-15 minutes on each side.
Other recipes with broccoli HERE
