This Stuffed Focaccia I made is proof that great flavors are born from simplicity. The dough for this focaccia is indeed very easy to make, yet it delivers an extraordinary texture: soft on the inside and with that slightly crunchy surface that everyone loves.
My true passion for re-milled semolina led me to mix it with classic 00 flour, resulting in a perfect base with a rustic flavor. The result is a focaccia so versatile that it pairs divinely with any filling, from fresh vegetables to cold cuts and the tastiest cheeses. Come with me, let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 3 Hours 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the stuffed focaccia
- 2 1/2 cups re-milled semolina flour
- 1 2/3 cups 00 flour
- 6 g fresh yeast (Or 3 g of dry yeast)
- 3 tbsp extra virgin olive oil
- 15 g fine salt
- as needed water
- 17 1/2 oz chard (Cooked)
- 3 1/2 oz provola (Sliced)
- 3 1/2 oz cooked ham
- 4 1/2 oz stracchino cheese
Steps for the stuffed focaccia
Preparation of the Basic Dough
Dissolve the yeast in about 1/4 cup of warm water.
In a large bowl, combine the semolina, 00 flour, and extra virgin olive oil. Start mixing with a fork.
Once the oil is well absorbed, pour in the dissolved yeast.
Gradually add the necessary water to bind the dough (pouring it in a thin stream, little by little).
Finally, add the salt.
Transfer the mixture to a floured work surface and continue kneading vigorously until you obtain a smooth, compact, and soft dough ball.
Tip: You can also perform this procedure using a stand mixer equipped with a dough hook if you prefer.
Once ready, place the dough ball in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for at least three hours, or until doubled in volume.
After the rising time, divide the dough into two equal balls.
On a floured work surface, roll out each ball very thin using a rolling pin. The dough is easy to work with, so you won’t have trouble achieving the desired thickness.Transfer the first dough circle onto a baking tray lined with parchment paper. Fill only half of the lower surface with your chosen filling (chard and provola for the first one, ham and stracchino for the second), leaving a border of about 3/4 inch.
Take the upper edges of the dough and overlap them over the filled part, closing the stuffed focaccia like a large calzone. Seal the edges well by pressing with your fingertips or with the tines of a fork.
Before baking, brush the surface of the stuffed focaccia with a drizzle of extra virgin olive oil and, if desired, sprinkle with a pinch of coarse salt.
Static Oven: Bake at 392°F for about 20/25 minutes, or until the surface is nicely golden.
Convection Oven: Bake at 392°F for 15 minutes.
Remove from oven and serve the focaccia warm to fully enjoy the melty filling!
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