Quick Pan-cooked Focaccia: The Best Taste Without an Oven!
Today, I want to share with you a delicious focaccia with a secret: it cooks entirely in a pan! It’s really super easy to prepare and perfect if you suddenly crave something tasty for lunch or dinner.
Let me tell you why I love it: this recipe is my perfect solution for those nights when I come home tired. No need to turn on the oven, no long waiting times for rising. You prepare it, cook it, and dinner is served in no time! It’s the definition of a dinner-saver that doesn’t compromise on taste.
To make it irresistible, I filled it with a combination I love: spinach and flavorful sausage! I assure you it’s super good, true comfort food prepared in a flash.
Let’s not waste time: let’s start cooking!
Happy cooking, Giusi.
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- Difficulty: Very easy
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients For Pan-cooked Focaccia
- 3 1/2 cups all-purpose flour
- 1 packet instant yeast for savory preparations
- 1 cup water
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- 1.1 lbs spinach, cooked, boiled (Weight when cooked)
- 7 oz Sausage (To pan-fry for 5 minutes)
Steps For Pan-cooked Focaccia
In a bowl, mix the flour, yeast, water, oil, and salt with a fork.
Stir until you can’t anymore and then continue kneading with your hands on a floured surface.
Once you have the dough, let it rest for 20 minutes at room temperature.
After this time, divide the dough in two.
Roll out the first piece very thinly and place it inside a well-oiled 11-inch diameter pan.
Pour the spinach (well-drained!) and sausage (already cooked, if you prefer, or raw for the more daring!) onto the dough. Distribute the filling evenly.
Roll out the other piece and place the sheet obtained over the filling.Seal the edges well by pressing with your fingers or a fork to prevent the filling from escaping.
Cover with a lid and cook over low heat for 13 minutes. Slow cooking is essential to also cook the inside!
After this time, with the help of a plate, flip the focaccia with a quick motion.Cover with a lid and cook for another 13/15 minutes.
A quick check: after 13 minutes, check the bottom (lifting it slightly): if it’s golden brown, you can remove the focaccia from the heat; otherwise, continue for the next two minutes.
The Pan-cooked Focaccia is ready to be enjoyed! Cut it and smell its aroma.
I hope this dinner-saver recipe has pleased you as much as it has pleased me!
See you in the next recipe, A hug, Giusi.
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