Hello friends, today I suggest this delicious savory stuffed focaccia with artichokes and cooked ham to prepare for any occasion such as a day out during the Easter holidays or in summer, or for a dinner with friends, or a picnic. It’s a great dinner/lunch saver; the dough is very soft and lends itself well to any filling. The nice thing is that it does not need rising like classic focaccia, so you can make it in 5 minutes. You will find the recipe below..
- Difficulty: Very easy
- Cost: Low cost
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for savory stuffed focaccia with artichokes and cooked ham
- 1 egg
- 1/2 cup plain yogurt (Or 100 g (3.5 oz) ricotta or spreadable cheese)
- 2 tbsp extra virgin olive oil
- 1 2/3 cups 00 flour (all-purpose flour can be used)
- 1 tsp granulated sugar
- 1 1/3 tsp fine salt
- 1/2 cup milk at room temperature
- 1 packet instant baking powder for savory preparations
- 1 tbsp grated Parmesan
- 12 oz fresh or frozen artichokes
- extra virgin olive oil
- 1 garlic clove
- fine salt
- ground black pepper
- 5.3 oz cooked ham
- 2 oz robiola or spreadable cheese (Can also be omitted)
- mozzarella or provolone, sliced
Tools
- 1 Bowl
- 1 Whisk
- 1 Springform pan 8 2/3 in (22 cm)
Steps for the savory stuffed focaccia
To make this amazing savory stuffed focaccia, take a bowl and whisk the eggs with the yogurt and oil for a few minutes, then add the grated cheese and continue mixing thoroughly. Finally sift in the flour, add the sugar, salt, milk and the instant baking powder for savory cakes and mix again for a few minutes until you obtain a homogeneous batter.
In a pan pour the extra virgin olive oil and the garlic clove, add the artichoke hearts (if frozen), salt and pepper and cook for about twenty minutes, adding a little water gradually. When cooked, turn off the heat and let them cool.
Butter and flour a 8 2/3 in (22 cm) springform pan, pour half of the batter and level well, arrange the slices of cooked ham, the sautéed artichokes (now cool), the robiola, the sliced provolone/mozzarella and cover with the remaining batter, smoothing carefully. Bake in a preheated convection oven at 356°F for about 35-40 minutes. Oven times vary, so check after 30 minutes. Do the toothpick test, remove from the oven and let cool for about ten minutes.
Place the focaccia on a serving plate and serve. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
The savory focaccia can also be baked in a rectangular or square pan of about 9 7/8 x 9 7/8 in (25 x 25 cm). You can replace the artichokes with zucchini or eggplant and the cooked ham with other types of cold cuts. The robiola can be substituted with stracchino or a spreadable cheese like Philadelphia. The focaccia keeps for 2-3 days in the fridge; it is important that it is wrapped in plastic wrap. It is great served cold but you can also reheat it for a few minutes in the microwave.
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