The pan-fried focaccia with vegetables and cheese is quick to prepare, delicious, and very soft. Grandma Benedetta often makes it for picnics, and it’s always a hit! The filling can use whatever vegetables are available: the important thing is that they are cooked and well-drained. Spinach, mixed greens, or onions are great, but so are summer vegetables like eggplant, bell peppers, and zucchini.
SEASON
#spinach – from September to May.
#chard – mainly in spring and autumn
#chicory #catalogna – autumn, winter, and spring
VEGETABLE SAVORY PIE RECIPES
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: Servings for a 9.5-inch pan
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: All seasons
- Energy 193.07 (Kcal)
- Carbohydrates 28.13 (g) of which sugars 1.52 (g)
- Proteins 7.60 (g)
- Fat 6.11 (g) of which saturated 2.26 (g)of which unsaturated 1.27 (g)
- Fibers 1.79 (g)
- Sodium 241.52 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pan Fried Focaccia with Vegetables
- 2 1/2 cups all-purpose flour (or preferred type of flour)
- 1 tsp baking powder (or instant yeast for savory preparations)
- 2 tbsp extra virgin olive oil (or peanut oil – about 3/4 oz)
- 2/3 cup water (or as needed to make the dough pliable)
- to taste fine salt
- 8 3/4 oz spinach, cooked, boiled (or other seasonal vegetables)
- 3 1/2 oz cheese (or grated Parmesan or ricotta)
Tools
- Rolling Pin
- Pan non-stick 9.5 inch
Pan Fried Focaccia with Vegetables
Pour all focaccia ingredients into a bowl, sift the instant yeast (the one for savory doughs is fine, but the classic one for sweets also works perfectly).
Mix with a fork and, if needed, add more water or flour to make the dough elastic.
Then, knead it with your hands until homogeneous, then continue kneading on the work surface.
Roll out half of the dough with the rolling pin.
Place it in a slightly greased non-stick pan.
Spread about 3/4 of the dry vegetables (already cooked and seasoned) over the dough.
Sprinkle the dry cheese over the vegetables.
Add the remaining vegetables to the focaccia.
Roll out the other piece of dough.
Place the second dough disc over the pan fried focaccia with vegetables.
Seal the edges of the focaccia well.
For cooking, cover the focaccia with a lid.
Cook the focaccia for about 7 minutes on one side, then, when ready, slide it onto a plate.
Complete cooking on the opposite side of the focaccia.
Enjoy the pan-fried focaccia with vegetables hot, cold, or warm.
STORE the pan fried focaccia with vegetables
Let the focaccia cool completely before storing. Place in an airtight container. Keep in the refrigerator for a maximum of three days.
To store it longer, cut into portions and freeze for up to 3 months. Thaw and reheat before serving.
How to reheat it to make it taste as good as freshly made?
Reheat it in a non-stick skillet over low heat with the lid on, or in the oven at 300°F for 10-15 minutes. It will become warm and slightly crispy again.
FAQ (Questions and Answers)
What vegetables can be used for the focaccia filling?
Choose based on the season or what you have in the fridge.
The important thing is to cook them first to remove excess water and allow them to cool before using them as a filling.
🍀 Chard or chicory (sautéed in a pan or boiled and well-drained)
🍀 Broccoli (cooked in a pan, steamed, or baked)
🍀 Artichokes (cleaned, thinly sliced and sautéed in a pan with oil and garlic)
🍀 Carrots (grated raw or boiled or cooked in a pan)
🍀 Cauliflower (steamed in pieces, or baked)
🍀 Broccoli Rabe (cooked in a pan with oil and garlic)
🍀 Onions (braised in a pan or baked)
🍀 Eggplant (grilled, sautéed in a pan with a little oil, or fried )
🍀 Bell Peppers (roasted, peeled, and sliced, or sautéed in a pan)
🍀 Leeks (gently braised in a pan until soft)
🍀 Spinach (sautéed in a pan, optionally drained)
🍀 Zucchini (grated raw and squeezed to remove all the water, or sautéed or grilled)
MIXED VEGETABLES
🍀 mixed grilled vegetables
🍀 summer vegetables in a pan
🍀 winter vegetables in a panWhat type of flour to use?
Type 0 or Type 1 flour is perfect, but whole wheat flour is also great for a more rustic, fiber-rich version. You can mix white flour with spelt or oat flour for varied flavor and texture.
Is yeast necessary?
It’s not necessary. For a softer focaccia, it’s better to use a little yeast; for a thinner and crunchier result, you can skip it.
Is it suitable for a vegan diet?
Absolutely, just replace the cheese with grated tofu or nutritional yeast flakes: in this recipe, the vegetables are the stars.
Is it also suitable for a lunchbox or picnic?
Yes, it’s practical to carry, good even at room temperature, and can be enjoyed without utensils.
