The focaccia bread can be stuffed with many tasty ingredients, especially vegetable of excellent taste, perfect for this kind of preparation.
Like for the other recipes of pizza, we add the milk in the ingredients. This is because the domestic oven we have in our houses, are not so powerful like the professional one in pizzeria. The cooking is longer, and with the milk (not used in a professional pizzeria), we can keep the pizza or the focaccia soft, avoiding the risk to have a food dry and overcoocked. If you have at home a professional oven for pizza, do not use milk as ingredient.
The recipe is very simple but has long time in preparation given the leavening for the dough. This is about 8 hours, and you have to prepare the dough in the evening to bake the focaccia in the morning. For you we have added some peppers and mushrooms, but you can also enrich it by placing on the base some capers or anchovies, very tasty and perfect to combine with peppers. The focaccia is perfect as a snack or for lunch at the beach with your friends.
Print Recipe
STUFFED FOCACCIA
Instructions
Start the recipe a long time before, as you will have to prepare and make the dough rise. Take a stainless bowl and put in the flour (1) where you will pour the water (2) and the milk (3).
In bowl, put the salt (4). Then you have to dilute the yeast (5) in water, in a coffee cup and pour (6) in the planetary.
Finally also add 60 g of extra virgin olive oil (7), and then knead (8). Do it with your hands and in a very powerful way for about fifteen minutes. The end result should be a dough (9) compact and elastic, in which there are neither lumps nor separate ingredients. The dough will occupy a small part of the bowl but once leavened, after 8 hours, will take the entire container. Cover with a cloth and leave in a cool but dry place.
Once the dough is leavened, start to manipulate the ingredients for the filling. Wash the mushrooms (10) thoroughly and then dry. Cut them into thin slices on the cutting board (11) to put on a saucer (12) apart.
Then take the peppers, wash well and cut in a half (13) to remove all vegetable and white parts (14), with seeds. Then cut into strips (15) and set aside.
Now take a round cake pan for pizza (17 cm in diameter) and put in the dough (16) that you will begin to squeeze and stretch (17) until you reach the edges (18). This will be the basis for the focaccia.
Then you begin to put on top of the basis the strips of pepper (19) and then, in the blanks, the slices of mushrooms (20). Finally add salt (21) and sprinkle with freshly ground black pepper.
Now you just need to pour on the basis a bit of extra virgin olive oil (22) and bake (23) in a preheated oven at 150°C for about 30 minutes. Once cooked the baked focaccia (24), remove it from the pan. Let it stand a few minutes, or serve it directly to the table hot or cold.
