More to explore
Gusto
Gusto

Stuffed Focaccia (Focaccia Farcita Calabrese)

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
  • Yields

    4 to 6 servings

  • Ease of preparation

    Easy

Ingredients

  • 1 ½ pound (680 grams) store-bought bread dough
  • 3 tablespoons (45 ml) olive oil, divided, plus more for greasing
  • 1 cup (240 ml) ricotta, drained
  • ½ pound (226 grams) soppressata
  • ½ pound (226 grams) capocollo
  • 1 tablespoon (15 ml) rosemary leaves, chopped
  • ½ teaspoon (2.5 ml) fresh ground pepper
  • 1 cup (240 ml) shredded caciocavallo cheese (or substitute with mozzarella)
  • ½ teaspoon (2.5 ml) sea salt flakes

Directions

      1. Knead 2 tablespoons (30 ml) olive oil into the bread dough. Divide the bread dough into 2 halves. Roll out each half on a floured countertop.
      2. Fit one half of the dough into an 8-inch (20 cm) skillet greased with olive oil. Spread ricotta on top. Tear soppressata and capocollo into pieces. Top dough with soppressata, capocollo, and rosemary. Sprinkle pepper on top. Evenly distribute caciocavallo on top. Top with second half of dough. Pinch sides of dough together.
      3. Pierce top with fork. Pour remaining olive oil evenly over top.
      4. Bake at 400 F (205 C) for 30 minutes, or until golden.
      5. Remove from oven and top with sea salt flakes.

Buon appetito!

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email