PAN-STUFFED FOCACCIA - QUICK AND EASY IN 15 MINUTES

Identity Card of the Recipe

185 KCal Calories per serving

Ingrediants

Perla focaccia

300 g of white flour of type 00
170 ml of water
7 g of salt
4 g of instant yeast
3 tablespoons of extra virgin olive oil

For the filling

Q.b. of salt
1 tablespoon of extra virgin olive oil
100 g of mozzarella
300 g of peppers
Q.b. of pepper

Materials Needed

Pan with lid with a diameter of 28 cm
Baking paper
Bowl
Scale weighs food
Sieve
Transparent film
Rolling pin
Knife
Chopping board

Preparation

First, prepare the focaccia dough. In a bowl, sift the white flour with the chemical yeast for pies, add the salt and mix the dry ingredients. In the center, pour the oil and, slowly, the lukewarm water: knead for a long time until the mixture is soft and not sticky.

Did you know that
If the dough is too wet, therefore sticky, it is advisable to add a little more flour; vice versa, if the dough is too hard and you cannot work well with your hands, it is advisable to add a little more water until you get the right consistency (soft and velvety, not sticky).
It is possible to make the base of the focaccia with different flours (eg with spelled flour, kamut flour, wholemeal flour, etc.).

Let the dough rest for 5 minutes: in this way, it will be easier to roll it out with a rolling pin.
In the meantime, wash the peppers, remove the seeds and internal filaments, thus obtaining thin strips.
Sauté the slices of pepper in a pan with a drizzle of oil, salt and pepper: cook for 5-6 minutes, over a high heat.

Did you know that
To speed up the time, it is possible to prepare the filling a little in advance. As an alternative to peppers, focaccia can be stuffed with other vegetables (eg mushrooms, courgettes, carrots, aubergines, asparagus, etc.).

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 sautéed peppers and diced cheese (eg Mozzarella, Fontina, Asiago etc.). 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 rounded lid.
Turn on the heat and keep it on a medium flame for 7 minutes.
After 7 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

You can even prepare the stuffed focaccia in time and heat it in the oven or in a pan for 5-6 minutes before the guests arrive and cut it at the moment!
Also try the Vegan Integral Focaccia in a Pan or the unleavened focaccia with sunflower seeds

Nutritional values and Health Comment on the recipe

The Focaccia Stuffed in the Pan is a food that falls within the group of bread derivatives.
It has an average energy intake and its calories come mainly from carbohydrates, followed by lipids and finally proteins. Carbohydrates are mainly complex, fatty acids mainly monounsaturated and peptides tend to have a medium biological value.
Cholesterol is irrelevant, while fiber is well present.
Stuffed Focaccia in Pan is a food that lends itself to most diets, but requires moderate portions in case of overweight, hyperglycemia or type 2 diabetes mellitus, and hypertriglyceridemia.
It is suitable for lactose intolerance but not gluten. It is allowed in the dietary style of vegetarians and vegans.
The average portion of Pan Stuffed Focaccia depends on the total composition of the diet.