Stuffed Focaccia Or Pita Piena Recipes

STUFFED FOCACCIA

Steps:

• Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, leave for a few minutes, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place the dough in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, pod the broad beans into a bowl, pinching the skins off any larger ones. Peel the garlic, finely chop with the top leafy half of the parsley and add to the bowl with 75ml of extra virgin olive oil. Finely grate in the pecorino and lemon zest, squeeze in the juice, season, mix together, then put aside.
• Lightly oil a deep baking tray (30cm x 40cm), and dust evenly with the breadcrumbs. Pound the dough a few times with your fist, then roll or stretch it out to 30cm x 80cm. Drape half the dough into the tray, leaving the rest overhanging. Pour over the broad bean mixture in an even layer, keeping some of the oil behind. Fold the overhanging dough over the top, drizzle with the reserved oil, then use your fingers to gently push down and, importantly, create lots of dips and wells in the dough. Cover with a clean damp tea towel and leave to prove until doubled in size again.
• Preheat the oven to 220ºC/425ºF/gas 7. Sprinkle the dough with sea salt, then bake for 25 minutes, or until golden and cooked through. Let it cool on a board, then slice up and tuck in. Absolute heaven.

STUFFED FOCACCIA

Steps:

• Thaw dough.
• Preheat the oven to 400 degrees F.
• Divide the dough into two.
• On a floured surface, either pat down or roll into two 10-11 inch circles.
• Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
• Spread the spinach across the top, and then cover with the remaining circle.
• Using your fingertips, gently press the edges together.
• Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
• Bake for about 30 minutes or until golden brown.
• Serve warm.
• Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

FOCACCIA STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet and a 2-quart casserole dish.
• Place cubed focaccia on the prepared cookie sheet.
• Bake in the preheated oven until light golden brown, 12 to 15 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add onion, celery, rosemary, thyme, salt, and pepper; saute until onion is translucent, 5 to 7 minutes.
• Remove focaccia from the oven and transfer to the prepared casserole dish. Pour onion mixture over top and mix to lightly combine. Gently stir in 1 1/4 cups chicken broth, or up to 1/4 cup more depending on how crispy or wet you prefer your stuffing.
• Return to the oven and bake until golden brown, 35 to 40 minutes, stirring 1 to 2 times during baking.

STUFFED FOCACCIA WITH ROASTED PEPPER VINAIGRETTE

Steps:

• Cut bread in half, horizontally, using a serrated knife, place cut sides up on a baking sheet. Drizzle evenly with 1 cup Roasted Red Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
• Bake at 400F for 6-8 minutes or until lightly browned.
• Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes, cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Red Pepper Vinaigrette.
• Vinaigrette:.
• Process in a blender until smooth.

STUFFED FOCACCIA OR PITA PIENA

Steps:

• Mix the flour, yeast, water and salt in a bowl and work until smooth and elastic.
• Move to a warm place and leave to rise until doubled.
• Place the risen dough on your counter and pull it open in the middle.
• Punch down and then add the lard, kneading until elastic and silky.
• Put back in the bowl and leave to rise again.
• Preheat the oven to 180 C or 350°F.
• Roll out half the dough to about 2 cm thick and use it to cover the base of a large oven dish, greased with lard.
• Scatter over the pork rind, egg, sausage and pecorino.
• Roll out the rest of the dough to the same size and lay on top.
• Bind the two with half the beaten egg.
• Prick with a fork and brush on the remaining egg.
• Bake for about 30 minutes until golden brown.