To all lovers of wholemeal, rustic flavors and quick delicacies, today I will dedicate a wholemeal focaccia with a creamy filling, without using milk, butter or cheese! If you believe that the preparation is long and difficult, you are wrong: only 15 minutes will be enough. to prepare this delight in the pan!
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Identity Card of the Recipe
- 163 KCal Calories per serving
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Ingrediants
For pasta
- 200 g of wholemeal flour
- 100 g of oat flour
- 7 g of salt
- 4 g of instant yeast
- 3 tablespoons of extra virgin olive oil
- 170 ml of water
For the filling
- 150 ml of soy milk
- Q.b. of pepper
- Q.b. of salt
- 1 tablespoon of extra virgin olive oil
- 300 g of zucchini
- 20 g of rice flour
Materials Needed
- Pan with lid with a diameter of 28 cm
- Baking paper
- Rolling pin
- Mixer
- Small saucepan
- Scale weighs food
- Whip
- Transparent film
Preparation
- First, devote yourself to the preparation of the filling. Wash the courgettes, remove the ends, dry them and blend them to obtain a julienne.
- Pour a drop of oil into a pan and sauté the courgettes adding salt and pepper. Maintain a cheerful flame for 2-3 minutes, stirring often until browned. Continue cooking for another 5 minutes. Turn off the heat, allow to cool .
- Meanwhile, prepare the dough for the focaccia. In a bowl, combine the wholemeal flour and the oatmeal. Mix with the salt and the chemical yeast for pies. In the center, add three tablespoons of extra virgin olive oil and mix with just enough warm water until you get a soft, velvety and non-sticky consistency: if the dough is too soft, add more flour. Wrap the ball of dough in a sheet of cling film and let it rest for 5 minutes to let the dough relax so that it can be rolled out better.
The alternatives ok
Those who do not want to use oat flour can replace it with buckwheat flour, spelled flour or use only wholemeal flour.
The zucchini for the filling can be substituted with other vegetables (mushrooms, asparagus, peppers, etc.).- While waiting for the dough to relax, prepare the second part of the filling (thick vegan béchamel). Dissolve the rice flour in the soy milk, mixing thoroughly. Bring to the heat adding salt and pepper: bring to a boil while continuing to stir until the right density is reached.
- Divide the dough into two approximately equal parts. Roll out each part with a rolling pin to form two discs with a diameter of about 28-30 cm.
- Cut out two sheets of parchment paper until you get two circles with the same diameter as the pan.
- Place the first disc of dough on a circle of baking paper, then transfer to the pan.
The right idea
The parchment paper is used to avoid direct contact between the dough and the pan: this is useful to prevent burns to the dough.- Fill with the sautéed julienne courgettes and the hot vegan béchamel sauce. Cover the filling with the second disc of dough and pinch the edges to seal them carefully and prevent the filling from coming out during cooking. Cover the pan with the lid.
- Turn on the heat and keep it on a medium flame for 7-8 minutes.
- After 7-8 minutes, lift the convex lid, place the second sheet of baking paper on top of the focaccia and cover with the flat lid. Turn the focaccia as if it were an omelette, using the flat lid and slide it back into the pan, taking care to keep the parchment paper between the dough and the pan.Cover again with the convex lid and continue cooking for another 7 minutes, maintaining a medium-low heat.
- Turn off the heat and check the doneness: if necessary, extend for another minute or two, depending on the heat that was maintained during cooking.
- Remove the focaccia from the heat, cut into wedges and serve.
Alice's comment - PersonalCooker
This pan-stuffed focaccia (which in my part is called “pinza”) is special: try it also with a mushroom or pepper filling! Do you want to dare? Fill it with vegan hazelnut spread for a mouth-watering alternative flavor!Nutritional values and Health Comment on the recipe
The Stuffed Vegan Focaccia (in the pan) is a food that falls into the category of bread derivatives.
It has a not too high energy intake, mainly supplied by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, fatty acids mainly monounsaturated and peptides tend to have a medium biological value.
Cholesterol is absent and the fibers are very high.
The Stuffed Vegan Focaccia can be included in the diet against overweight and metabolic diseases, as long as it is in controlled portions.
It is unsuitable for celiac disease but has no contraindications for the lactose intolerance diet. It is among the foods used in the vegetarian and vegan diet.
The average portion of Vegan Focaccia, if used as a snack, is about 50-100g (80-160kcal).
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