Focaccia Ripiena (stuffed focaccia) is the perfect grab-and-go snack that you can find at most Tavola Caldas (literal translation: 'hot table') in Italy. And this recipe incorporates two Caputo Brothers Creamery cheeses – our fresh ricotta and mozzarella!
Focaccia Ripiena
Ingredients:
- 160 ml water
- 3.7g instant dry yeast
- 200g Caputo Brothers Creamery Ricotta
- 150g semola flour
- 300g 00 Flour
- tsp sea salt
- crushed tomato/tomato sauce
- Caputo Brothers Fior di Latte (mozzarella)
- your choice of sliced meat (prosciutto, speck, prosciutto cotton, american pepperoni, etc…)
Preparation:
- In a mixing bowl, mix water, yeast, and ricotta until combined
- Add both flours
- Using dough hook attachment of mixer (or by hand), mix until a dough ball begins to form
- Sprinkle the salt onto the dough ball, and then continue to mix until a mostly-smooth dough ball has formed
- Set aside and cover with plastic wrap and let rise for about 2 hours, or until the dough ball has roughly doubled
- Divide dough into 2 equal parts. Roll one half into a round dough sheet, no more than 1/2” thick
- Oil the bottom and sides of a 10” pie tin, and tuck the first dough sheet into the bottom
- Leaving about a 1/2″ border around the edge, ladle a thin layer of crushed tomato on the dough, like a pizza, then add a thin layer of meat, and a full layer of sliced mozzarella
- Repeat the procedure for rolling out the dough above for the 2nd half of the dough
- Lay this sheet on top, pressing the bottom and top sheets together along the edge with a fork
- Lightly sprinkle olive oil and sea salt on top
- Bake in the oven at 400 for about 20 minutes, or until the top is golden
- Let sit for 10 minutes, then slice and serve!
Buon Appetito!
