Stuffed Focaccia: the Recipe With an Incredible Hack to Make This Focaccia in No Time

Take your focaccia to the next level with this easy stuffing hack! Focaccia, the beloved Italian flatbread, is a staple for bread lovers everywhere. Its golden crust, dimpled surface begging for olive oil, and fluffy interior make it a perfect addition to any meal. But what if we told you there was a way to elevate this classic bread into a show-stopping centerpiece? Enter the Stuffed Focaccia Hack! This isn't your average focaccia. Think of it as the focaccia version of a calzone. Stuffed with bell peppers, ricotta cheese, salami, and cheese, this focaccia can be served as a main course for lunch or dinner, a hearty appetizer for gatherings, or even a side dish alongside a simple salad.

What is the Stuffed Focaccia Hack?

The Stuffed Focaccia Hack is a creative twist on the classic Italian flatbread. Instead of a plain focaccia with just olive oil and herbs, the recipe adds a layer of delicious savory fillings into the dough before baking. This adds a whole new dimension of flavor and turns the focaccia from a simple side dish into a more substantial main course or appetizer. You can use a variety of fillings based on your preferences or seasonal ingredients. Think cheeses, roasted vegetables, cured meats, or as in the case of this recipe…even a combination!

And here’s a fun fact: The dimples on focaccia, a signature feature, aren't just for aesthetics! They help the bread rise evenly and create pockets that trap olive oil, adding to its flavor and texture.

Tips

• Ensure the water temperature is lukewarm (around 105°F) to activate the yeast effectively.
• Proper kneading develops the dough's gluten structure, leading to a light and airy crumb. Aim for 10 minutes of kneading for optimal texture.
• Fresh herbs like rosemary, thyme, or oregano add a wonderful touch. Sprinkle them on the dough before baking for an aromatic focaccia.
• Don't forget to pierce the dough with a fork! The indentations allow steam to escape and create pockets for the olive oil to pool in, maximizing both flavor and texture.
• Let the focaccia cool slightly before slicing. This allows the interior to be set and prevents the filling from oozing out.
• Experiment with different fillings! Roasted vegetables, olives, sun-dried tomatoes, and cheese are all fantastic options to customize your focaccia.

Is Focaccia Dough the Same as Pizza Dough?

No! Focaccia dough contains more olive oil, which makes it richer and results in a softer, fluffier bread with a more pronounced oil flavor. In contrast, pizza dough is generally leaner, with less oil, giving it a chewier texture that's ideal for a thinner, crisper crust.

What Are Some Filling Ideas For Stuffed Focaccia?

The possibilities are endless! Popular options include roasted vegetables, cheeses, cured meats, or combinations like caramelized onions and goat cheese, roasted red peppers and pesto, or sun-dried tomatoes and mozzarella.

My Focaccia Dough Is Too Dry/Wet, How Can I Fix It?

A slightly sticky dough is ideal for focaccia. If your dough is too dry, add a tablespoon of water at a time until it reaches the desired consistency. If it's too wet, add a sprinkle of flour a tablespoon at a time until manageable.

How Long Should I Knead The Focaccia Dough?

Aim for 10 minutes of kneading for optimal texture. This develops the gluten structure for a light and airy focaccia.

My Focaccia Dough Isn't Rising! What Went Wrong?

There could be a few reasons. Ensure your yeast is fresh and activated with lukewarm water. Double-check you haven't added too much salt, which can inhibit yeast growth. Finally, make sure the dough is placed in a warm spot for rising.

Why Is My Stuffed Focaccia Soggy In The Middle?

Pre-cook any watery vegetables in your filling to avoid excess moisture. Also, don't overfill your focaccia, as too much filling can prevent even baking.

More Focaccia Recipes You Won't Be Able to Live Without

Onion Focaccia

Cheesy Focaccia in a Pan

Stuffed Zucchini Focaccia

Ricotta Spinach Focaccia Bread

Focaccia Sandwich

How to Store Stuffed Focaccia

Store leftovers in the fridge for up to three days. Wrap the Stuffed Focaccia loosely in aluminum foil and heat for 10-15 minutes at 180°C (360°F), or until warmed through. This method helps revive the crust and prevent drying out.

How To Make Stuffed Focaccia

Step 1

Step 1

In a large bowl, whisk together the milk, sugar, egg, and dry yeast.

In a large bowl, whisk together the milk, sugar, egg, and dry yeast.

Step 2

Step 2

Now, add the flour and salt to the yeast mixture and mix until a shaggy dough forms. Continue to knead for 10 minutes, incorporating the olive oil a little at a time until the dough becomes smooth and elastic.

Now, add the flour and salt to the yeast mixture and mix until a shaggy dough forms. Continue to knead for 10 minutes, incorporating the olive oil a little at a time until the dough becomes smooth and elastic.

Step 3

Step 3

Coat the dough ball with olive oil, cover it with plastic wrap, and let it rise in a warm spot for about an hour, or until it doubles in size.

Coat the dough ball with olive oil, cover it with plastic wrap, and let it rise in a warm spot for about an hour, or until it doubles in size.

Step 4

Step 4

While the dough rises, prepare the filling. Slice your peppers into bite-sized pieces.

While the dough rises, prepare the filling. Slice your peppers into bite-sized pieces.

Step 5

Step 5

Heat olive oil in a pan and sauté the peppers until softened and slightly caramelized.

Heat olive oil in a pan and sauté the peppers until softened and slightly caramelized.

Step 6

Step 6

Once the dough has doubled, punch down the air gently. Divide it into two halves.

Once the dough has doubled, punch down the air gently. Divide it into two halves.

Step 7

Step 7

Roll out one half on a lightly floured surface.

Roll out one half on a lightly floured surface.

Step 8

Step 8

Sprinkle the ricotta cheese evenly over the dough, leaving a border around the edges.

Sprinkle the ricotta cheese evenly over the dough, leaving a border around the edges.

Step 9

Step 9

Top with your delicious sauteed peppers, salami slices, and a sprinkle of cheese.

Top with your delicious sauteed peppers, salami slices, and a sprinkle of cheese.

Step 10

Step 10

Roll out the second half of the dough to a similar size and gently lay it over the filling.

Roll out the second half of the dough to a similar size and gently lay it over the filling.

Step 11

Step 11

Press the edges together to seal the focaccia. Use a fork to prick the top of the dough a few times - this allows steam to escape while baking.

Press the edges together to seal the focaccia. Use a fork to prick the top of the dough a few times – this allows steam to escape while baking.

Step 12

Step 12

Using a baking grid, gently score the top of the focaccia in a diamond pattern by pressing it down onto the dough.

Using a baking grid, gently score the top of the focaccia in a diamond pattern by pressing it down onto the dough.

Step 13

Step 13

Cut the dough a little bit more with the dough cutter.

Cut the dough a little bit more with the dough cutter.

Step 14

Step 14

Transfer the assembled focaccia to a baking sheet lined with parchment paper. Brush the top with some beaten egg and sprinkle with black sesame seeds.

Transfer the assembled focaccia to a baking sheet lined with parchment paper. Brush the top with some beaten egg and sprinkle with black sesame seeds.

Step 15

Step 15

Bake in a preheated oven at 180°C (360°F) for 25 minutes, or until golden brown and cooked through.

Bake in a preheated oven at 180°C (360°F) for 25 minutes, or until golden brown and cooked through.

Step 16

Step 16

Let the baked focaccia cool slightly before slicing it into squares or wedges. Serve warm or at room temperature!

Let the baked focaccia cool slightly before slicing it into squares or wedges. Serve warm or at room temperature!