Focaccia Stuffed with Ham, Cheese, and Sun-Dried Tomatoes: Soft Rolls with a Stringy Heart
Introduction:
Focaccia stuffed with ham, cheese, and sun-dried tomatoes is a soft roll perfect for any occasion: an aperitif with friends, a delicious dinner, or a wholesome snack for the little ones. Quick and easy to make, the basic dough is similar to pizza dough and houses a delicious filling, balancing the savory flavor of the cured meat and sun-dried tomatoes with the delicateness of the stracchino cheese, making everything stringy and irresistible.
Ingredients:
For the dough:
300 g of flour
150 ml of water
1 tablespoon of extra virgin olive oil
7 g of brewer’s yeast
½ teaspoon of sugar
Salt to taste
For the filling:
50 g of cooked ham
80 g of stracchino
Dried tomatoes to taste
For the garnish:
Extra virgin olive oil to taste
Rosemary to taste
Method:
1. In a large bowl, pour the water and add the yeast and sugar. Stir until completely dissolved.
2. Add the flour and extra virgin olive oil, then begin to knead the dough.
3. Transfer the dough to a pastry board and knead vigorously for at least 10 minutes, until smooth and lump-free.
4. Shape the dough into a ball, cover the bowl with plastic wrap or a clean cloth, and let it rise for about 3 hours, or until doubled in size.
5. Once the dough has risen, roll out the dough with a rolling pin and cut out discs using a pastry cutter.
6. Stuff half of the discs with cooked ham, stracchino cheese, and chopped dried tomatoes.
7. Cover with the remaining discs, sealing the edges well.
8. Arrange the focaccias on a baking sheet, brush with extra virgin olive oil, and sprinkle with rosemary.
9. Bake in a preheated oven at 180°C for about 20 minutes, or until golden brown.
Introduction:
These focaccias stuffed with ham, cheese, and sun-dried tomatoes are soft sandwiches perfect for any occasion: an aperitif with friends, a tasty dinner, or a wholesome snack for the little ones. Quick and easy to make, the basic dough is similar to pizza dough and houses a delicious filling in which the savory flavor of the cured meat and sun-dried tomatoes is balanced by the delicateness of the stracchino cheese, making everything stringy and irresistible.
Ingredients:
For the dough:
300 g flour
150 ml water
1 tablespoon extra virgin olive oil
7 g brewer’s yeast
½ teaspoon sugar
Salt to taste
For the filling:
50 g cooked ham
80 g stracchino cheese Sun
-dried tomatoes to taste
For the garnish:
Extra virgin olive oil to taste
Rosemary to taste
1. In a large bowl, pour the water and add the yeast and sugar. Stir until completely dissolved.
2. Add the flour and extra virgin olive oil, then begin to knead the dough.
3. Transfer the dough to a pastry board and knead vigorously for at least 10 minutes, until smooth and lump-free.
4. Shape the dough into a ball, cover the bowl with plastic wrap or a clean cloth, and let it rise for about 3 hours, or until doubled in size.
5. Once the dough has risen, roll out the dough with a rolling pin and cut out discs using a pastry cutter.
6. Stuff half of the discs with cooked ham, stracchino cheese, and chopped dried tomatoes.
7. Cover with the remaining discs, sealing the edges well.
8. Arrange the focaccias on a baking sheet, brush with extra virgin olive oil, and sprinkle with rosemary.
9. Bake in a preheated oven at 180°C for about 20 minutes, or until golden brown.