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Author Topic: Stuffed Focaccia  (Read 538 times)

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Offline mitchjg

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Stuffed Focaccia
« on: May 04, 2018, 04:00:02 PM »
I made a stuffed Focaccia this AM - like a calzone using focaccia dough.

- Split the focaccia dough in 1/2 after the first rise
- Rolled each 1/2 into a 9" circle
- First one in bottom of a cake pan.  Olive oil on the the top
- Built a layer of ham (Boars Head) topped with a layer of cheese (mozzarella & Gruyere, leaving a 1" border
- Brush water all around on the border, put the second dough layer on top, seal all around the border by pressing down
- Brush the top with olive oil and sprinkle with salt
- Proof and then bake for 10 minutes @ 450 and then 12 minutes at 350
- Brush on more olive oil on top when it comes out of the oven.

Definitely worthy of a repeat - very tasty sandwich in a loaf.  But, I would definitely not use the same ham again.  This Boars Head ham package said "water added."  Yep, it all leached out while baking and dribbled out of the center when cut.  Not cool.

Although the border was 'only' 1", it grew a lot since there was no filling there to stop it.  I would try to make it smaller next time.

I can easily see this with Italian meats or a spinach/ricotta type mix (with the water squeezed out of the spinach!  :-D )

Good Eats!

« Last Edit: May 06, 2018, 01:36:29 PM by mitchjg »
Mitch

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