Showing posts with label calzone. Show all posts
Showing posts with label calzone. Show all posts

Monday, September 5, 2016

2 Different Recipes for Stuffed Focaccia

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! 

xoxo

Silvana


PS - What do you think of my new design? Hope you like it as much as I do :-)


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Tuesday, September 8, 2015

Italian Calzones

Remember when I told you I ate too much this past weekend…well Saturday night this is what I made:


Calzones -  and they were amazing! I don’t have a dough mixer so I kneading it myself. It’s not that difficult at all it just takes some practice. Making dough was always something I was afraid to try for some reason...but it's really rather easy. Here's our family recipe:

Ingredients for the dough:
500 gr of all-purpose flour
12 grams of active dry yeast
250 ml lukewarm water
1 teaspoon of salt
1 tablespoon of olive oil
Ingredients for the stuffing:
Plain tomato sauce
Green olives
Sliced champignon mushrooms
Prosciutto
Shredded mozzarella cheese
If you don’t have a dough mixer, begin by placing the flour in the center of a wood bread board or wooden table. Make a hole in the center of the flour making it look like a “little volcano” :-) I know I’m so professional…
 
Combine the water and yeast in a bowl, and stir to dissolve. Add yeast mixture, salt and olive oil in the volcanic hole and knead…knead…knead…until the dough is smooth and elastic. If it seems sticky add a little more flour.
Make a ball out of the dough as shown in the picture below and place it in a covered bowl. I like to let my dough rise in the oven with only the oven light on for about an hour and a half.
When the dough has doubled in size you can begin making the calzones. Roll out a piece of the dough on a lightly floured surface until very thin. Spoon 2 to 3 tablespoons of the tomato sauce onto half of the dough circle. Add the rest of the ingredients and close the circle by folding the other half of the dough over itself, and then seal the edges. The ingredients listed for the stuffing are my personal favorites but you can chose whatever your heart desires…peppers….pepperoni…ricotta cheese…spinach….the possibilities are endless!
 

Now, you can either fry them or bake them. I have to say that a fried calzone is 100,000,000 times better than a baked calzone but it’s also like triple the calories soooo on Saturday I chose to bake mine ....
If you decide to bake them cover the tops with olive oil and bake in a preheated oven at 250°c for about 15 minutes. Enjoy!!