The soft dough stuffed focaccia recipe will come to your rescue every time you want to prepare something delicious with zero hassle.
The soft dough focaccia is truly childproof; in fact, to prepare it you will only need a bowl and a whisk to mix flour, yeast, eggs, milk, and oil with a pinch of salt. Therefore, no mixers or rolling pins are needed.
For the filling, I used tomato sauce, cooked ham, and scamorza, but you can let your imagination run wild and use what you have available in the fridge.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for a 10-inch pan
- 2.5 cups all-purpose flour
- 2 eggs
- 7/8 cup milk
- 1/3 cup vegetable oil
- 1 tsp fine salt
- 1 tsp instant yeast (or 12 g fresh yeast)
- 2/3 cup tomato sauce
- to taste fine salt
- 1 drizzle extra virgin olive oil
- to taste dried oregano (optional)
- 5.3 oz cooked ham
- A few slices scamorza cheese
- to taste sesame seeds
Tools
- 1 Bowl
- 1 Whisk Danish
- 1 Springform Pan 9-inch diameter
Steps
To prepare the soft dough stuffed focaccia, start by seasoning the tomato sauce with oil, salt, and oregano.
While the tomato sauce is flavored, prepare the dough.
In a bowl, combine the flour with the dry yeast and mix (if using fresh yeast, dissolve it in the milk), then add the eggs and start mixing with a fork.
Next, add the milk and oil, and finally the salt.
Continue mixing until the mixture is soft, smooth, and homogeneous, almost like a cream.
At this point, grease or line with parchment paper a baking pan, pour half of the dough inside, and spread it over the entire surface. Then move on to the filling: first distribute the tomato sauce, then the slices of cooked ham, and finally the slices of scamorza.
Pour the remaining dough over the filling, level the surface well, and sprinkle it with sesame seeds.
Transfer the soft dough focaccia to the turned-off oven and let it rise for 1.5 – 2 hours (or until doubled).
After the rising time, bake the focaccia in a preheated static oven at 356°F for 40 minutes (always do the toothpick test before removing it from the oven).
Once out of the oven, let it cool slightly before removing and serving it 😉.
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