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Focaccia stuffed veggie




Type 00 wheat flour

450 grams

Dry brewer's yeast

7 grams

Brown sugar

2 grams


300 grams

Iodized salt

1 gram

Olive oil

4 grams

Peeled tomatoes, canned

200 grams

Smoked scamorza cheese

200 grams


1 gram


1 gram

single courses from Italy - Puglia

Focaccia stuffed veggie

Focaccia stuffed veggie

vegetarian with gluten with eggs with lactose

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Focaccia stuffed veggie

Ideal with a beer! #traditional

Focaccia stuffed veggie step 1

step 1

In a bowl sift flour and baking powder. Drill a hole in the center and pour sugar and two tablespoons of olive oil, mix and slowly add the water and salt. Stir the mixture for 10 minutes.

Focaccia stuffed veggie step 2

step 2

Cover dough with a cloth and leave to rise until doubled in volume will be approximately 40 minutes.

Focaccia stuffed veggie step 3

step 3

Divide the dough into two equal loaves, lay them forming two disks from the diameter of 32 cm approximately. Oil the pan and then move the first disk in a baking dish.

Focaccia stuffed veggie step 4

step 4

Fill the disc with chopped tomatoes, scamorza cheese and grilled eggplant, leaving 1.5 cm of edge voids.

Focaccia stuffed veggie step 5

step 5

Brush the edge with egg previously beaten egg and superimposing the second disk.

Focaccia stuffed veggie step 6

step 6

Seal well, prick the surface and brush with the egg. Bake for 1520.

Focaccia stuffed veggie step 7

step 7

Enjoy your meal!

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