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Focaccia Ripiena (stuffed focaccia) is the perfect grab-and-go snack that you can find at most Tavola Caldas in Italy…but also on our own img_5167lunch menu in Spring Grove!  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

  1. In a mixing bowl, mix water, yeast, and ricotta until combined
  2. Add both flours
  3. Using dough hook attachment of mixer (or by hand), mix until a dough ball begins to form
  4. Sprinkle the salt onto the dough ball, and then continue to mix until a mostly-smooth dough ball has formed
  5. Set aside and cover with plastic wrap and let rise for about 2 hours, or until the dough ball has roughly doubled
  6. Divide dough into 2 equal parts. Roll one half into a round dough sheet, no more than 1/2” thick
  7. Oil the bottom and sides of a 10” pie tin, and tuck the first dough sheet into the bottom
  8. 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
  9. Repeat the procedure for rolling out the dough above for the 2nd half of the dough
  10. Lay this sheet on top, pressing the bottom and top sheets together along the edge with a fork
  11. Lightly sprinkle olive oil and sea salt on top
  12. Bake in the oven at 400 for about 20 minutes, or until the top is golden
  13. Let sit for 10 minutes, then slice and serve!

Buon Appetito!