Pan-Fried Stuffed Focaccine by @_buonidea_

40 min

4 servings

💧

150 ml

Water

🫒

25 ml

Olive oil

🧂

5 g

Fine salt

8 g

Instant yeast for savory cakes

🌾

320 g

Flour

🧀

150 g

Scamorza

🥓

50 g

Cooked ham

🥓

50 g

Cured ham

  1. Combine
    • Water
    • Olive oil
    • Instant yeast for savory cakes

    In a bowl combine the water, olive oil and yeast, mixing with a fork.

  2. Add
    • Fine salt
    • Flour

    Add the salt and work in the flour a little at a time, continuing to knead the dough.

  3. Transfer

    When the dough becomes more compact, transfer it to the work surface and knead by hand until smooth and even.

  4. Divide

    Divide the dough into four parts and roll out each portion with a rolling pin, forming irregular discs.

  5. Place
    • Cooked ham
    • Scamorza

    On two discs place cooked ham and sliced scamorza in the center, then fold closed into a bundle.

  6. Fill
    • Scamorza
    • Cured ham

    Repeat with the other two portions, filling them with scamorza and cured ham.

  7. Transfer

    Transfer the focaccine to a hot griddle or pan and cook two at a time until golden.

  8. Cook

    Turn them over and let them cook for a few more minutes.

Pan-Fried Stuffed Focaccine by @_buonidea_

40 min

4 servings

💧

150 ml

Water

🫒

25 ml

Olive oil

🧂

5 g

Fine salt

8 g

Instant yeast for savory cakes

🌾

320 g

Flour

🧀

150 g

Scamorza

🥓

50 g

Cooked ham

🥓

50 g

Cured ham

Preparation Steps

  1. Step 1/8

    In a bowl combine the water, olive oil and yeast, mixing with a fork.

    💧Water
    🫒Olive oil
    Instant yeast for savory cakes
    🥣Bowl
    🍴Fork

  2. Step 2/8

    Add the salt and work in the flour a little at a time, continuing to knead the dough.

    🧂Fine salt
    🌾Flour
    🥣Bowl

  3. Step 3/8

    When the dough becomes more compact, transfer it to the work surface and knead by hand until smooth and even.

  4. Step 4/8

    Divide the dough into four parts and roll out each portion with a rolling pin, forming irregular discs.

    🥖Rolling pin

  5. Step 5/8

    On two discs place cooked ham and sliced scamorza in the center, then fold closed into a bundle.

    🥓Cooked ham
    🧀Scamorza

  6. Step 6/8

    Repeat with the other two portions, filling them with scamorza and cured ham.

    🧀Scamorza
    🥓Cured ham

  7. Step 7/8

    Transfer the focaccine to a hot griddle or pan and cook two at a time until golden.

  8. Step 8/8

    Turn them over and let them cook for a few more minutes.

Composition

Ingredients

Types

Liquid, Fats and Oils, Spices, Leavening Agent, Grains, Dairy, Meat

Ingredients

Water, Olive oil, Fine salt, Instant yeast for savory cakes, Flour, Scamorza, Cooked ham, Cured ham

Notes

Instant yeast for savory cakes (instant baking yeast for savory bakes), Scamorza (sliced)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

430 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 48g, Fat: 19g, Fiber: 2g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 820mg, Calcium: 220mg, Iron: 2mg, Potassium: 180mg

Vitamins

Vitamin A: 80µg, Vitamin B12: 0.6µg, Vitamin B1 (Thiamin): 0.2mg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Bowl, Fork, Rolling pin

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@_buonidea_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Melty, Chewy, Golden Crust

Flavors

Savory, Salty, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

raw dough or assembled uncooked focaccine : 1 day (covered,refrigerated), cooked focaccine : 2 days (airtight container,refrigerated,reheat in a pan before serving), uncooked assembled focaccine : 1 month (freezer,wrap individually,thaw before cooking)