How about a round stuffed focaccia?
Lovely for a snack or a quick dinner, a round stuffed focaccia is always a good idea! Homemade is also tastier and crispier. Stuff the focaccia with mortadella, stracchino and some rocket (from the garden if you have it) for an even more savoury dish. If you don’t find stracchino, an Italian soft cheese, try other combinations and find out which one is your favourite.
Our 30 cm round blue-iron baking pan ensures even heat distribution for exceptional baking results.
Below you can find the recipe of Verdemelissa
Ingredients (for a 30 cm round baking pan)
- 200g strong flour
- 40g whole wheat flour
- 60g durum wheat semolina
- 4g brewer’s yeast
- 230g water
- 7g salt
Instructions
- Place the flours, 200g water and the crumbled yeast in a stand mixer with the dough hook attachment and turn it on at medium high. When the dough begins to form, add the remaining water little by little and the salt. Knead until the dough forms a smooth and elastic ball and tip it onto an oiled bowl covered by some cling film or a damp cloth. Refrigerate for a night.
- The following morning, leave to rise at room temperature for about 2-3 hours, or until it doubles in size.
Transfer the dough on a floured surface and roll it out with your fingers, then place it on a well-oiled blue-iron pan and leave to rest for at least 30 minutes. - Preheat the static oven to 220° and, when the set temperature is reached, bake for about 15- minutes.
- Once cooked, stuff it with mortadella, stracchino and rocket or your favourite ingredients . Warm it in the oven for another 6-7 minutes at the same temperature.
