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Stuffed Focaccia With Mushroom Ham And Scamorza
ingredients
servings
4
Type 0 wheat flour
500 grams
Water
350 mL
Dry brewer's yeast
3 grams
Extra virgin olive oil
5 spoons
Iodized salt
15 grams
Champignon mushrooms
300 grams
Ham
100 grams
Fresh scamorza cheese
100 grams
Fontina cheese
100 grams
Bakery products from Italy
Stuffed Focaccia With Mushroom Ham And Scamorza
Stuffed Focaccia With Mushroom Ham And Scamorza
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It is very soft and with a dough that makes it soft and light, this focaccia has a delicious filling of cooked ham, champignon mushrooms, scamorza and fontina. Perfect for a dinner or a lunch other than usual, if you cut it into small squares, this filled focaccia also becomes a perfect aperitif.
preparation
step 1
In a bowl mix the flour with yeast and sugar. Combine the oil, the salt, finally the water and mix again. Transfer the dough onto a floured surface and work for 10 minutes.
step 2
Put the dough back in the bowl, cover it with a canvas and let it rise for at least 3 hours. In the meantime clean the mushrooms, cut them into thin slices and cook them with a little oil and salt for about 15 minutes.
step 3
After the leavening time has passed, divide the dough into two parts and spread the first into a baked pan. Distribute the cooked ham, the champignon mushrooms and the scumorza and the fontina dadini.
step 4
Close the flask with the remaining dough, always spread it with your hands, seal the edges well, brush the flask with the emulsion of oil and water and let it rest for a half hour.
step 5
Then bake the surface with a fork and bake the stuffed flake at 180 ° for about 20-25 minutes.
