Steps for the stuffed focaccia with cooked ham

• To make this stuffed focaccia with cooked ham, first prepare the dough. For convenience, I used the stand mixer, but you can knead it all by hand in a bowl. In the stand mixer bowl, add the sifted flours, the yeast, and the sugar previously dissolved with half of the milk, and start kneading using the hook attachment at speed 1-2. Gradually add the remaining milk little by little and knead for another 5 minutes. Add the salt and continue kneading for about 8 minutes. Finally, add the soft butter little by little and knead for another 5-8 minutes. My timing is indicative based on the power of my mixer; it will take about 18 minutes to incorporate and knead everything to obtain a smooth, elastic, and homogeneous dough. Place the dough in a greased bowl covered with plastic wrap and let it rise at room temperature for about 2-3 hours or until doubled.

  

• On a floured work surface, divide the dough in two and use the rolling pin to roll out the dough and place it in a previously oiled 14×11 inch rectangular pan. Fill the base with cooked ham and Emmental, then close with the remaining dough previously rolled out with the rolling pin. Use your hands to finish the edges, sealing everything well, brush the surface with some milk, and let it rise for about 1-2 hours. Bake in a preheated convection oven at 356°F for about 30 minutes. Turn off, remove from the oven, and let it cool slightly.

  

• And here is the stuffed focaccia with cooked ham and Emmental ready to be served. I hope you enjoy this latest recipe of mine, see you next time friends.