Stuffed pinched focaccia: a dramatic, soft leavened bread.
The stuffed pinched focaccia is one of those recipes you simply cannot say no to.
Often you approach it out of pure curiosity, attracted by its very particular shape, but once you taste it you won’t go back!
It’s a feast for the eyes: all those little “pinches” of dough placed side by side create a festive, inviting pattern, perfect as a gourmet centerpiece or for a buffet with friends.
The secret of its beauty lies in the technique, which is actually much simpler than it seems.
Start with a very soft basic dough from which you cut many small circles.
Each little circle is filled, folded in half and then sealed with a firm “pinch” at the tip.
It is precisely this gesture that gives the focaccia its characteristic shape, enclosing a gooey, flavorful center.
So much simplicity and so much goodness together!
Personally, I am crazy about leavened baked goods, both sweet and savory.
There is something magical in seeing the dough rise and grow before your eyes: it’s a satisfaction only those who love getting their hands covered in flour can understand.
For this version I chose a mix of bold flavors: mortadella, guanciale and smoked cow provola.
The result is an explosion of flavor, with the provola that stretches and the crunchy note of the guanciale. But the great thing about the pinched focaccia is that you can get creative!
Want a spicy touch?
Try it with ’nduja and Edam.
Prefer something more classic?
Cooked ham and mozzarella never disappoint.
Follow my recipe step by step and try to make it yourself: I’m sure this savory pie so beautiful and distinctive will become your new signature dish!
Kcal about 860 per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 9.5–10.25 inch pan (24–26 cm) — serves 4
- 2 tsp Fresh brewer's yeast (about 10 g)
- 2/3 cup Kefir milk or cow's milk (about 145 ml)
- 2 tsp Malt or honey (about 10 g)
- 2 2/3 cups Type 0 flour (about 320 g) — you can use all-purpose flour
- 1 Medium egg
- 2 2/3 tbsp Extra-virgin olive oil (about 40 ml)
- 1 tsp Salt (about 5 g)
- 6 oz Smoked cow provola (about 160 g)
- 4 oz Guanciale (pork jowl) (about 120 g)
- 5 oz Mortadella (about 150 g)
- 1 Egg yolk
- 1 Baking pan round
Preparation of the Stuffed Pinched Focaccia
We do the mixing in a stand mixer, or by hand in a bowl — the important thing is to work the dough until well combined.
Put the fresh brewer’s yeast in a bowl, add the kefir milk or warm cow’s milk if you can’t find kefir and dissolve the yeast, then add part of the flour and mix.
Next add one egg, the salt, the malt or honey and the remaining flour, working all the ingredients together well until you obtain a smooth ball of dough.
Place the dough in a greased bowl to rise until doubled, covered with plastic wrap in the oven turned off with the oven light on.
While the dough is rising, prepare the filling ingredients, cutting everything into cubes and placing them in three separate small bowls.
When the dough has risen, take it out and pour it onto a lightly floured work surface
roll it out to form a sheet about 1/16 inch (2 mm) thick, then cut rounds of dough with a round cutter about 3 1/8 inches (8 cm) in diameter.
Prepare a 9.5–10.25 inch pan and line it with parchment paper.
Fill each dough round with the cold cuts and cheese, fold it in half without sealing so that the filling is visible, then fold again in half and seal the ends with a pinch.
Place each filled, pinched dough round in the pan with the filling side up; you will get about 30–32 filled rounds.
At this point beat one egg yolk with a splash of water in a glass and brush it over the savory pie.
Let rise for another 30 minutes, then bake in a hot oven at 392°F (200°C) for 20 minutes, checking the cooking.
