The stuffed skillet focaccia, a quick appetizer or main course to prepare, no leavening, with a 10-minute cooking time, ideal for a dinner with friends or to prepare in advance for a trip to the beach or mountains.
The stuffed skillet focaccia can be filled with ham and cheese as we did, or:
– fontina and speck
– prosciutto and berna
– grilled vegetables and cheese
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 focaccia with a diameter of 12.6 inches
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Stuffed Skillet Focaccia:
- 1 2/3 cups all-purpose flour
- 2/3 cups semolina flour
- 2/3 cups room temperature water
- 1/2 packet baking powder for savory pies
- 2 tbsp extra virgin olive oil
- 1 tsp fine salt
- 4 slices cooked ham
- 1 mozzarella (or 4 slices of provolone)
- as needed extra virgin olive oil (for greasing the pan)
Tools for the Stuffed Skillet Focaccia:
- 1 Skillet
- 1 Stand Mixer
- 1 Pastry Board
Steps for Preparing and Cooking the Stuffed Skillet Focaccia:
In the stand mixer, place the two sifted flours with the baking powder for savory pies, the oil, and the salt, and finally add the room temperature water. Start the appliance and when you get a smooth and homogeneous dough, turn it off.
Alternatively, you can prepare the dough by hand.
Transfer the dough to a floured wooden pastry board, divide the dough into two parts and roll them out into a thin and circular shape.
Take a large skillet with a diameter of 12.6 inches, grease it well with a silicone brush, and place a disc of dough on top.
Fill the disc with two slices of ham, leaving a couple of inches free along the entire circumference, place the mozzarella cut into thin slices and well dried or the slices of provolone and cover with the remaining ham.
Place the other disc on top, seal the edges well by folding the dough along the entire circumference, brush the surface with a little oil and cook on the gas at medium flame for 5 minutes, turn the stuffed focaccia and finish cooking.
Serve hot or at room temperature according to your taste.
Alternatively, you can make two smaller focaccias.
