FOCACCIA WITH BROCCOLI RABE AND SALAMI Do you like focaccia? I love it and my family follows suit willingly, so I often try to prepare it with different fillings, often with vegetables to make it less “difficult” for those who don’t really like them. For this recipe, I used frozen broccoli rabe because of the limited time, I can’t always buy fresh vegetables, so I buy frozen ones for the convenience of being able to prepare them whenever I want without having to necessarily organize in advance to buy and clean them properly. But now I just want to tell you that this focaccia is a bomb, follow me in the kitchen and I’ll show you how to prepare focaccia with broccoli rabe and salami!
If you want to follow me on Instagram, click HERE
I’ll be waiting for you on my Facebook page, which you can find by clicking here and on Pinterest by clicking here
READ ALSO:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 610.12 (Kcal)
- Carbohydrates 64.65 (g) of which sugars 0.87 (g)
- Proteins 22.23 (g)
- Fat 31.99 (g) of which saturated 4.28 (g)of which unsaturated 3.40 (g)
- Fibers 2.77 (g)
- Sodium 713.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a focaccia with broccoli rabe and salami in a 12×8 inch pan
- 7 oz semolina flour
- 3.5 oz all-purpose flour
- 1.75 oz type 1 flour
- 7.4 oz water
- 1 tsp salt
- 5 tbsp extra virgin olive oil
- 0.1 oz fresh yeast
- 1 package broccoli rabe (frozen)
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- 1.75 oz salami (cubed)
- 4.4 oz stracchino cheese
Tools useful for preparing focaccia with broccoli rabe and salami
- 1 Non-stick Baking Pan
- 1 Rolling Pin
- 1 Pot
Preparation of focaccia with broccoli rabe and salami
To prepare this dough, we can use a stand mixer or a kitchen robot. If you don’t have one, don’t worry; you can comfortably knead on the work surface and then let the focaccia dough rest.
If using a stand mixer or kitchen robot, place the flours in the bowl, start the dough hook, and begin adding the water in which you’ve dissolved the yeast. When you have obtained a ball, add the oil one tablespoon at a time, and finally the salt. You should obtain a smooth and elastic ball without lumps; transfer it to a container and let it rest in a warm place for about 3 hours.
Now, let’s start preparing the filling. In a pot, place the frozen broccoli rabe with a tablespoon of water and let them thaw over high heat. When they are soft, turn off the heat and transfer them to a plate.
With an absorbent paper towel, clean the pot you just used, place it back on the heat along with oil and the garlic clove. When it starts sizzling, add the broccoli rabe and sauté them for about 5 minutes over low heat, season with salt, and set aside.
Cut the salami into cubes (I used salami slices), set aside, and start preparing the focaccia.
Once the dough has doubled in size, put it back on the work surface and divide it in half, roll out the first part and line a mold of about 12×8 inches, leaving a high edge to close the focaccia.
Cover the dough with the broccoli rabe, distributing them well over the entire surface, then add the salami cubes and stracchino in small dollops, cover with the other dough, and seal the edges of the focaccia well.
Set the oven to static mode at 392°F, before baking, prick the surface with a fork and bake for about 25 minutes or until golden brown on top.
A tip: once out of the oven, let your focaccia rest for about 10/15 minutes. This way, it will warm up and you can enjoy the flavors better!
Frequently Asked Questions
In this section, you’ll find answers to the most common questions about preparing this focaccia. Take a look below, and if you can’t find what you’re looking for, don’t hesitate to write me!
I don’t have broccoli rabe, what can I substitute it with?
Turnip greens or chicory work just fine! Follow the same preparation.
I don’t have cubed salami, what can I do?
You can add salami slices, just cut them so that every bite has a bit of salami.
And if I don’t have stracchino?
You can use crescenza cheese or, alternatively, add diced cheeses or mozzarella.
