STUFFED FOCACCIA with speck and provolone, super soft and delicious, perfect for dinner, great for Saturday night instead of the usual pizza.
The stuffed focaccia with speck and provolone is a true delight, needless to say, it is super soft and perfect when it is still nice and hot and steaming, economical and also very delicious.
The recipe to prepare the stuffed focaccia with speck and provolone is very simple, once the classic dough is prepared it is rolled out and left to rest, once baked it is cut and stuffed.
Obviously, it is perfect with all cured meats but also with roasted or pan-cooked vegetables such as peppers, eggplants, and zucchini.
Follow me in the kitchen today there is the stuffed focaccia with speck and provolone.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups all-purpose flour
- 1 1/4 cups water
- 1 teaspoon salt
- 1 teaspoon fresh yeast
- 7 oz speck
- 7 oz provolone
Steps
Pour the flour into a bowl, dissolve the yeast in the water and add it to the dough a little at a time while mixing.
Finally add the salt, knead well and let it rest for 1 hour in a bowl covered with plastic wrap.
After the time, roll out the dough on a baking sheet to a height of 3/4 inch, perfect for the baking tray, oil it and let it rest for 2 hours.
Remove from the oven and set it to 425°F, let it heat well then bake the focaccia and cook for about 15 minutes.
Remove from the oven, cut it into 4 or 6 pieces for convenience and split in the center, stuff with provolone and speck and serve or you can put it back in the oven for a few minutes.
Bon appetit
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STUFFED FOCACCIA with speck and provolone
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FAQ (Questions and Answers) STUFFED FOCACCIA with speck and provolone
Can I prepare the stuffed focaccia dough in advance?
Yes! You can prepare the dough even 2 days in advance and keep it in the fridge.
How can I stuff the focaccia?
You can stuff it with cooked ham, mortadella, grilled or preserved vegetables.
Can I use semolina flour?
Of course! Semolina flour is great for the dough.
