The Whole Wheat Skillet Focaccia is a simple and super quick instant-rising focaccia, filled with a cream of zucchini, squash blossoms, and cheese. It is a stuffed focaccia that does not require baking in the oven, making it perfect for summer when the temperatures are so high that turning on the oven is a challenge. Moreover, it is yeast-free and therefore does not require rising, so once all the ingredients are mixed in a bowl, you just need to roll out the dough, fill it, and in a few minutes, cook it in a skillet. It’s very similar to the stuffed skillet focaccia we proposed some time ago, with the difference being both in the flour we’ve chosen to use for the dough and in the filling. This time, we’ve decided to use whole wheat flour for a more rustic and genuine flavor, while for the filling, since they are in season, we’ve used zucchini and squash blossoms directly from the garden and added some spreadable cheese for an ultra-creamy filling.
The preparation is very easy: mix flour, water, leavening agent, oil, and salt very quickly to obtain a firm and homogeneous dough in just a few minutes. We divide it into two parts and roll each into a thin disc. Place the first disc in the lower skillet and fill it with grated zucchini, well mixed from their water, and sautéed in a skillet with onion and squash blossoms, and with some spreadable cheese. Cover with the second disc of dough, seal the edges well, brush with some oil and cook over medium-low heat with a lid for about 15-20 minutes, flipping halfway through cooking.
A perfect idea for lunch and dinner but also for aperitifs, buffets, or outdoor picnics! Few ingredients, a few minutes to prepare it, and you’ll immediately have a delicious focaccia to enjoy!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to Make the Whole Wheat Skillet Focaccia with Zucchini, Squash Blossoms and Cheese
- 2 cups whole wheat flour
- 1/2 cup water
- 1 tbsp instant yeast for savory preparations
- 2 tbsp extra virgin olive oil
- salt
- 2 zucchini
- 10 squash blossoms
- 5 oz spreadable cheese
- 1/2 cup grated parmesan
- mint
- extra virgin olive oil
- salt
Tools to Make the Whole Wheat Skillet Focaccia with Zucchini, Squash Blossoms and Cheese
- 1 Grater
- 1 Towel
- 1 Skillet
- 1 Bowl
- 1 Pastry Board
- 1 Rolling Pin
- 1 Lid
Steps to Make the Whole Wheat Skillet Focaccia with Zucchini, Squash Blossoms and Cheese
Start preparing the Whole Wheat Skillet Focaccia with zucchini and cheese by first preparing the filling: trim the zucchini, grate them with a large-hole grater.
Place them in a towel and squeeze them well to let them lose their water.
Pour the olive oil into a non-stick skillet, add the sliced onion and the zucchini, and cook for 5 minutes so that the zucchini soften.
Clean the squash blossoms by removing the stem and pistil, slice them thinly, and add them to the zucchini at the end of cooking.
Once the zucchini have cooled, add the spreadable cheese and mix to create a cream. Season with the grated parmesan, a few mint leaves, and salt.
Prepare the whole wheat focaccia dough by combining whole wheat flour, lukewarm water, salt, oil, and the leavening agent in a bowl. Mix the ingredients first with a spoon to blend them, then work the dough with your hands until you obtain a compact and homogeneous dough.
Divide the dough into two parts, one slightly larger than the other, and roll it out with a rolling pin into a sheet that should not be too thin. Grease a skillet of about 10 inches in diameter with oil and place the sheet in it.
Fill with the prepared zucchini filling.
Roll out the remaining dough into a round sheet and cover the focaccia, sealing the edges well so that the filling cannot escape. Cover the skillet with a lid and cook on a medium-low flame for about 15-20 minutes, flipping halfway through cooking. Serve the Whole Wheat Skillet Focaccia hot, warm, or even cold.
Simo and Cicci recommend
You can store the stuffed skillet Focaccia for up to 2-3 days.
FAQ (Questions and Answers)
Can I make this focaccia using the flour I have at home?
Of course, you can use any flour you prefer as we have shown in our article about stuffed skillet focaccia.
Can I use gluten-free flour?
Yes, but you will need to adjust the amount of water according to the different absorption.
Can I make this stuffed focaccia without using any kind of cheese or substitute it with other types?
Yes, you can choose to make a completely vegan focaccia without any kind of cheese, or use another type of creamy cheese. Alternatively, you can also fill it with melting cheese like scamorza or mozzarella.
