Hello friends, today I present to you this tasty and quick stuffed zucchini focaccia cooked in a skillet in 20 minutes. An unusual yet delicious recipe, more of a trend that’s popular on social media. Cooking in a skillet makes this savory recipe extremely quick. I wanted to try it in this version with a filling of salami, spreadable cheese, and processed cheese slices, but you can opt for other fillings to your liking. Here you will find the recipe..

Difficulty: Very Easy
Cost: Economical
Portions: Pan 9.5-10.5 inches
Cuisine: Italian

Ingredients for the Stuffed Zucchini Focaccia Cooked in a Skillet

5.3 oz grated zucchini (About 1-2)
9.9 oz semolina flour (Or all-purpose)
0.5 cups room temperature water (Or milk or half and half)
2 tbsp extra virgin olive oil
Half packet instant yeast for savory preparations
1 tbsp fine salt
1 pinch black pepper
5.3 oz salami
3 processed cheese slices
5.3 oz fresh spreadable cheese

Tools

2 Bowls
1 Skillet
1 Grater

Steps for the Stuffed Zucchini Focaccia Cooked in a Skillet

To make this tasty stuffed zucchini focaccia cooked in a skillet, you first need to prepare the dough. Wash the zucchinis, cut off the ends, and grate them using a large-hole grater. Squeeze the zucchinis by hand to remove the vegetable water, and place them in a large bowl. In the same bowl, add the semolina flour, oil, water, a level tablespoon of fine salt, the instant yeast for savory cakes, and a pinch of pepper, and knead by hand until you get a soft and homogeneous dough. Let rest for 10 minutes.
Oil the base of a non-stick skillet and place half of the dough in it, pressing with your hands to cover the entire base of the skillet. Stuff with various cold cuts and cheeses; in this case, I opted for spreadable cheese, salami, and processed cheese slices. Cover with the remaining dough, pressing again to adhere and then perfectly seal the focaccia.
Place the skillet on the stove, cover with a lid, and cook the focaccia over medium-low heat for 10 minutes on each side, so it will take a total of 20 minutes.
Once cooked, place the zucchini focaccia on a serving plate and serve hot.
And here it is in all its glory, this delicious stuffed zucchini focaccia cooked in a skillet.
I hope you like my latest recipe, see you next time, friends.

STORAGE, TIPS, AND NOTES

The stuffed zucchini focaccia cooked in a skillet can be stored in the fridge for 2 days, you just need to reheat it in the microwave before enjoying it. You can choose the filling either in a vegetarian version or not. You might also want to make small focaccias. If you want to bake it in the oven, you can certainly do so, just 20-25 minutes in a preheated ventilated oven at 355ºF-390ºF will be enough.

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