Focaccia with mortadella and stracciatella soft and fragrant, the recipe is simple. There are recipes that need no introduction because they speak for themselves. For this focaccia, a few well-chosen ingredients come together to create a perfect balance of flavors and textures. Also try the no-knead focaccia with cherry tomatoes or the focaccia with stracchino and onion or the pizza-style focaccia.
The focaccia I propose today is soft inside and slightly crispy outside. Its aroma of freshly baked bread welcomes the delicate and fragrant thinly sliced mortadella and the creamy, fresh stracciatella that wraps everything in its sweetness. It is really delicious, try it as soon as possible, and don’t forget to follow me on my social channels Facebook Instagram and YouTube
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Saints
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups water
- 2 1/4 tsp dry yeast
- 2 tsp salt
- 1 1/2 tbsp extra-virgin olive oil
- 2 tsp water
- 1 1/2 tbsp extra-virgin olive oil
- 2.8 oz mortadella
- 4.2 oz stracciatella
- to taste chopped pistachios
How to prepare Focaccia with Mortadella and Stracciatella
Pour the flour into a large bowl with the yeast. Add the water, oil, and salt, then mix everything together.
Once the flour is kneaded, cover the bowl with cling film and let the mixture rest for about 15 minutes at room temperature.
After the resting time, make folds by pulling the edges towards the center, still in the bowl. Repeat the folds and let it rest for 2 hours, always covered with cling film.
At this point, turn the dough onto a well-oiled 6×12 inch baking sheet, then spread it out with your hands and let it rise for 2 hours.
Season with the oil and water emulsion and bake at 356°F with static mode, until golden; it will take about 25 minutes.
Remove from the oven and fill with mortadella, stracciatella, and chopped pistachios.
Tips and Storage for Focaccia with Mortadella and Stracciatella
For this kind of recipe, follow the rule we use for all focaccias in general. You can store it for a maximum of one day; otherwise, it will tend to become chewy.
