Focaccia stuffed with vegetables

Stuffed focaccia is a perfect recipe for festive meals, with a distinctive flavor and a fluffy texture that will delight every guest. This variant of focaccia is not only delicious but also extremely versatile, able to be adapted according to your preferences. We start with the basic ingredients: fresh tomatoes, aromatic rosemary leaves, creamy mozzarella, fresh yeast, extra virgin olive oil, and high-quality flour.

To prepare this delicacy, start by activating the yeast. In a small bowl, combine one tablespoon of yeast with 250 ml of warm water and one teaspoon of sugar. Let the mixture sit for 10 minutes until a foam forms on the surface, indicating that the yeast is active. Meanwhile, in another bowl, sift 500 g of flour and add one teaspoon of salt. Create a well in the center and pour in the yeast mixture, along with 50 ml of olive oil.

Mix the ingredients with a spatula until a soft dough forms. Knead the dough for 10 minutes on a floured surface until it becomes elastic and smooth. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about an hour or until it doubles in volume.

Once the dough has risen, turn it out onto a baking tray lined with parchment paper. Stretch it with your hands to form a sheet about 1-2 cm thick. Use your fingers to create small indentations in the dough. Now, it's time to add the filling. Slice the tomatoes thinly and arrange them evenly on the surface of the dough, then sprinkle grated mozzarella and rosemary leaves. Drizzle with a little olive oil and sprinkle sea salt for added flavor.

Let the focaccia rise for another 30 minutes, then preheat the oven to 220°C. Bake the focaccia for 20-25 minutes until golden and crispy on the surface. Once it’s ready, remove it from the oven and let it cool slightly before cutting it into pieces. Serve the stuffed focaccia warm, alongside a tomato sauce or flavored olive oil. It will surely be the star of your festive meal, allowing everyone to enjoy its delicious flavors!

We mix the yeast with 50 ml of warm water and pour it into the well made in the flour. After 10 minutes, we add salt to taste and a little warm water while kneading the dough. It is a soft dough that remains sticky. It does not detach like bread dough from the bowl. To form a ball, we grease our hands with some oil. We let the dough rise until it doubles in volume. In a tray/form, we put olive oil and spread it with our hands all over. We divide the dough in half and spread one half directly on the bottom of the tray/bowl where we will bake it. We sprinkle grated mozzarella (it also goes well with Feta or olives, onion and cheese, sun-dried tomatoes... whatever you want), a few slices of tomatoes, chopped basil leaves, and salt. We spread the other half of the dough also with greased hands. We attach the edges of the top layer to the one below. It is not important for them to be perfectly sealed. We preheat the oven to 175°C. While the oven reaches the desired temperature, we let the focaccia rest peacefully. When the oven is hot, we pour some olive oil over the top layer, press with our fingers/make some indentations in the dough. We sprinkle chopped rosemary and sea salt/coarse salt. I put most of the tomatoes on top because we like it that way, then we put it in the oven. We let it bake for about 45 minutes. It can also be combined: - Feta, tomatoes, basil; - dried mozzarella, Feta, cooked prosciutto, basil. Recipe proposed by Maya on the recipe forum.

 Ingredients: The dough must be very soft. 500 g flour, 350 + 50 ml warm water, 200 g dried/grated mozzarella, 300 g cherry tomatoes, 25 g fresh yeast, basil, rosemary, sea salt, plenty of olive oil.

 Tags:  vegetable pie focaccia with vegetables vegetables in dough focaccia with rosemary and ham