Quick Stuffed Focaccia: No Rising, Maximum Satisfaction!
Today I want to share with you my recipe for Quick Stuffed Focaccia. It’s a trump card because it’s super quick to prepare and, the key detail, requires no rising! It’s the perfect solution if you suddenly crave something tasty and super flavorful for lunch or dinner.
For today’s version, I chose the classic and always beloved spinach. But remember: this focaccia lends itself to endless variations! I’ve already tested it, and it’s excellent with the combination of sausage and broccoli rabe or with a more delicate filling of ham and provola cheese (yes, I’ve tried them all).
Come with me, and let’s start baking!
Happy cooking, Giusi.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 50 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the quick stuffed focaccia
- 3 1/2 cups flour type 0 (or type 1)
- 1 packet instant yeast for savory preparations (Such as pizzaiolo)
- 1 cup water
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- 1.1 lbs spinach, cooked, boiled
Steps for the quick stuffed focaccia
Take your bowl and pour in the flour and the instant yeast (it’s essential for this type of focaccia!). Then add the water, oil, and salt.
Start to mix all the ingredients with a fork. Mix well until the dough is no longer manageable with utensils.
Transfer the mixture to a lightly floured work surface and continue kneading with your hands. You should achieve a smooth and homogeneous dough.
Once the dough is ready, let it rest covered for 20 minutes at room temperature. This short rest will relax the dough and help you roll it out better!
After our 20 minutes of rest, the dough is relaxed and ready to be transformed into our stuffed focaccia.
Divide the dough into two equal parts. Take the first half and roll it out very thinly, creating a disc about 12 inches in diameter. Immediately place it in the pan (I usually use the large oven tray!) lined with parchment paper.
It’s time to fill it! Spread the cooked and seasoned spinach on the dough base. Remember my tip: squeeze them very well! If they are too moist, the focaccia won’t be crispy.
Roll out the other dough ball to obtain the second sheet. Gently place it over the filling and seal the edges well with your fingers or a fork to prevent the filling from oozing out during cooking.
Bake at 350°F in a preheated static oven for about 30 minutes. When the surface is golden and inviting, your focaccia is ready!
Your Quick Stuffed Focaccia is ready!
Remove it from the oven and let it cool slightly on the tray. Then, all that’s left is to cut and enjoy this crispy delight!
As I mentioned at the beginning, the fillings are endless. Just to give you an idea, here is a photo of the version with cooked ham and provola cheese filling (look at that goodness!). Remember: the procedure is always the same, only the filling changes!
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing.
