Happy Labor Day to all of my American friends! I hope you are enjoying your long weekend whether it be relaxing, laboring or partying, the important thing is that you are well!
This weekend we had guests over for dinner and since it's still really warm out I thought it would be nice to have dinner out on the patio. I made two different types of stuffed focaccia because they are always a big hit and even if they get left over they are great to have for lunch the following day. Today I'll share my recipe for spinach and ricotta stuffed focaccia as well as prosciutto and smoked mozzarella focaccia. Making stuffed focaccia is not really that difficult. It just takes time to make the dough beforehand and let it rise. We had dinner at 8:00pm so I started making the dough at around 5:30.
For the dough, here is the list of ingredients you will need:
- 500 grams of bread flour
- one packet of active yeast (25gr)
- 250 - 300 ml of lukewarm water
- 3 tablespoons of olive oil
- 1 tablespoon of salt
You can either knead the dough yourself or let the mixer do the work for you. I did the kneading myself and left to rise in a sealed container for about 2 hours. If the dough seems too dry go ahead and add a little more water until smooth and elastic.
After the 2 hours it more than doubled in size and looked great! This is enough dough to make 2 large stuffed pies so if making just one, use half - doses.
Now we are ready to make the focaccia. I started with the spinach and ricotta. Cook and drain your spinach (500 grams) making sure to really remove most of the water or else you will get a soggy focaccia bread...no bueno! Preheat the oven to 220°C or 430°F.
Add about 2 cups of ricotta cheese, one cup of Parmesan, a pinch of salt, pepper and a sprinkle of nutmeg.
Mix everything well and roll out the base of your focaccia (about 2 fist fulls of dough). Place the base on a greased baking dish and coat the dough with a drizzle of olive oil.
Add your spinach filling on top of the dough making sure to leave some space on the sides where you will be sealing the focaccia closed with the top section.
I added a couple small mozzarella balls cut in half before closing. Now add the top section of the dough, cover and seal the edges. Coat the top with a drizzle of olive oil and poke lightly as shown below. Bake in a preheated oven for 20 - 25 minutes or until golden.
Next I moved onto the prosciutto stuffed focaccia. The procedure is the same so lay out the bottom section of the dough making sure to grease your baking pan. Add the ingredients you wish to add so in this case I added some slices of cooked prosciutto, black olives, some tomato sauce and smoked mozzarella cheese. You really can add whatever ingredients you prefer with stuffed focaccia. Mushrooms, artichokes, or even broccoli work really well here.
This was the smoked mozzarella I used...mmmmm. Love it! It has a really smokey flavor to it and it tastes heavenly when melted on pizza. Try it sometime as an alternative to regular mozzarella cheese.
Then just go ahead and cover it sealing the edges. Drizzle the top with some olive oil and poke with a fork. Same cooking time applies here as well.
Isn't it lovely?!
Then I served it nice and hot from the oven and it was just the perfect consistency. Crispy outside and warm inside.
While you're here, would you like to see my outdoor table setting? Fall is almost here but I'm still really enjoying these last summer nights outside with candles and lanterns... so romantic don't you think?
Have a great week!
PS - What do you think of my new design? Hope you like it as much as I do :-)