The ricotta focaccia in a skillet without rising is an incredibly delicious, tasty, quick, and wonderful recipe. This summer, I lost count of how many times I prepared it; it was one of my favorite dinner saviors, prepared in just a few minutes, no need to rise, you can fill it with whatever you like, it’s soft and melty inside and crispy outside. The ricotta focaccia in a skillet is really irresistible, perfect for a quick lunch or dinner, also ideal to bring to the beach, park, or office, perfect for a party, appetizer, or buffet, then, if you prefer, you can also bake it in the oven!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 5 oz scamorza cheese
- 3.5 oz ricotta cheese
- 3.5 oz salami
- 3.5 tbsp water
- 1.75 tbsp extra virgin olive oil
- 1 tsp salt
- Half a packet instant yeast for savory preparations
Steps
Ricotta focaccia in a skillet is very simple and quick to prepare. First, put ricotta, flour, extra virgin olive oil, room temperature water, salt, yeast in a bowl and knead, forming a soft and homogeneous dough. Then work it on a work surface and divide it into two equal parts.
Roll out the two pieces to form two circles about a quarter inch thick. Take one disc and place it inside a non-stick skillet (you don’t need to grease or add anything else, just ensure it’s non-stick), fill it with a few slices of salami, scamorza, more salami, and cover the filling with the second dough disc.
Seal the edges well and fold them inwards, cover the skillet with a lid and cook the ricotta focaccia in a skillet for 10 minutes over very low heat, flip it and continue cooking for another 7-8 minutes.
Notes:
Ricotta focaccia in a skillet can be stored at room temperature for a few hours or in the fridge for a couple of days. You can also bake it in a preheated oven at 392°F (200°C) for 20-25 minutes. You can fill it with any filling you prefer.
More skillet focaccia recipes HERE
