Focaccia Farcita Filled Italian Hearth Bread
Indulge in the rustic flavors of Italy with Focaccia Farcita, a mouthwatering filled Italian hearth bread that’s as delightful to make as it is to eat. This recipe takes classic focaccia to the next level by layering pillowy, olive oil-infused dough with a savory medley of fresh mozzarella, tender prosciutto, juicy cherry tomatoes, and fragrant basil leaves, all crowned with a sprinkle of dried oregano for an herbaceous touch. The dough is handmade and dimpled to perfection, ensuring a beautifully golden crust that’s both crisp and airy. Perfect as a centerpiece for a family meal or an impressive addition to your next gathering, this stuffed focaccia offers a warm, comforting bite every time. Serve it hot out of the oven or at room temperature for a crowd-pleasing dish that celebrates the best of Italian cuisine.
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Ingredients
- 500 g All-purpose flour
- 325 ml Warm water
- 60 ml Olive oil
- 7 g Active dry yeast
- 10 g Sugar
- 10 g Salt
- 200 g Fresh mozzarella cheese
- 150 g Sliced prosciutto
- 100 g Cherry tomatoes
- 10 g Fresh basil leaves
- 5 g Dried oregano
Directions
Step 1
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the surface becomes frothy, indicating the yeast is activated.
Step 2
Add the olive oil and salt to the yeast mixture. Gradually mix in the all-purpose flour until a sticky dough forms.
Step 3
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.
Step 4
Place the dough in an oiled bowl, cover with a clean damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
Step 5
Preheat your oven to 220°C (430°F). Line a large baking dish or sheet pan with parchment paper and drizzle it with olive oil.
Step 6
Punch down the dough and divide it into two equal portions. Roll out each portion into a rectangle about 1.5 cm (0.6 inches) thick.
Step 7
Place the first dough layer onto the prepared sheet pan. Evenly spread the mozzarella slices, prosciutto, halved cherry tomatoes, and fresh basil leaves over the surface, leaving a 1 cm (0.4 inch) border around the edges.
Step 8
Place the second rolled-out dough over the filling, pressing the edges together to seal. Use your fingers to dimple the surface of the dough gently.
Step 9
Brush the top with olive oil and sprinkle with dried oregano and a pinch of salt.
Step 10
Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and slightly crisp on top.
Step 11
Remove from the oven and allow it to cool for 10 minutes before slicing into portions. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1378.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3411.6 |
| Total Fat 132.4g | 0% |
| Saturated Fat 48.9g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 264.3mg | 0% |
| Sodium 8585.8mg | 0% |
| Total Carbohydrate 409.2g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 20.8g | |
| Protein 136.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1200.2mg | 0% |
| Iron 30.1mg | 0% |
| Potassium 1912.5mg | 0% |
Source of Calories