Stuffed Focaccia
Stuffed Focaccia is made with stuffing of cheese, corn and sundried tomatoes. The best dish this side of planet! It is mouthful of all things Italian and goodness.
Servings: 4 people
Ingredients
for the dough
- 3 cup all purpose flour
- 2 tsp salt
- a pinch sugar granulated
- ¼ tsp black pepper freshly ground
- 2 tsp instant yeast
- 1¼ cups lukewarm water
for the filling
- ⅔ cup pitted black olives chopped
- 4 tbsp sun-dried tomato pesto
- ¼ cup boiled corn
- 1 onion chopped
- ½ cup mozzarella cheese chopped
Instructions
for the filling
- Mix all the ingredients together. Set aside.
for the dough
- Sift the flour, salt & pepper in a bowl.
- Dissolve yeast in lukewarm water as per instructions on the pack.
- Add sugar to the flour. Now make a well in the center & add yeast water with olives & sun-dried tomato pesto.
- Mix it into a soft dough, adding little water if necessary.
- Transfer the dough onto a floured platform and knead well till elastic & smooth.
- Store it in a well oiled bowl & cover in a plastic wrap. Leave it in a warm place to rise for about 1 hour or till it has risen in double the volume. The dough is ready when you can push a finger or two into it and not have it spring back.
- Transfer the dough onto a lightly floured surface and knead it again gently for a minute. Divide the dough into half.
- Round each half into loose ball and allow them to rest covered in a film for 10-15 mins.
- Pre-heat the oven at 425 °F/220 °C.
- Roll one ball into a 10-12″ circle and place on the greased baking pan.
- Now spread filling mixture evenly on the circle, leaving 1 inch around the edges.
- Roll second ball into the same size circle & place atop the filling.
- Press the edges of the dough together firmly to seal the 2 circles.
- Oil the surface of the dough with olive oil using a pastry brush.
- Sprinkle salt on top.
- Bake for 20-25 mins or till done. Transfer to a wire rack.
- Cut into small loaves using pizza cutter & and serve warm.