STUFFED FOCACCIA OR PITA PIENA

Stuffed Focaccia or Pita Piena image

I haven't tried this but thought it sounded, well, interesting! Apparently the author, Matthew Fort, tasted it during his travels in Italy and he says it can be served hot, warm or cold. From The Guardian's weekend magazine.

Provided by Sackville

Categories Breads

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 kg plain flour
50 g fresh yeast or 25 g dry yeast
500 ml warm water
1 teaspoon salt
115 g softened lard
200 g pork rinds, blanched and chopped
4 hard-boiled eggs, chopped
2 spicy sausage, cooked and cut into rounds
200 g fresh pecorino cheese or 200 g parmesan cheese
1 egg, beaten

Steps:

Mix the flour, yeast, water and salt in a bowl and work until smooth and elastic.
Move to a warm place and leave to rise until doubled.
Place the risen dough on your counter and pull it open in the middle.
Punch down and then add the lard, kneading until elastic and silky.
Put back in the bowl and leave to rise again.
Preheat the oven to 180 C or 350°F.
Roll out half the dough to about 2 cm thick and use it to cover the base of a large oven dish, greased with lard.
Scatter over the pork rind, egg, sausage and pecorino.
Roll out the rest of the dough to the same size and lay on top.
Bind the two with half the beaten egg.
Prick with a fork and brush on the remaining egg.
Bake for about 30 minutes until golden brown.

Nutrition Facts : Calories 1680.4, Fat 69.4, SaturatedFat 28.7, Cholesterol 387.1, Sodium 1688.8, Carbohydrate 198.1, Fiber 8.8, Sugar 1.7, Protein 59.7