Best Stuffed Focaccia Recipes

GRILLED OLIVE AND FETA STUFFED FOCACCIA

Steps:

• Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
• Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
• Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.

STUFFED FOCACCIA

Steps:

• Thaw dough.
• Preheat the oven to 400 degrees F.
• Divide the dough into two.
• On a floured surface, either pat down or roll into two 10-11 inch circles.
• Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
• Spread the spinach across the top, and then cover with the remaining circle.
• Using your fingertips, gently press the edges together.
• Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
• Bake for about 30 minutes or until golden brown.
• Serve warm.
• Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

BREAD MACHINE STUFFED ROSEMARY FOCACCIA

Steps:

• Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for "manual" or "dough", and press "start". Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space.
• Knead the dough several times, adding just enough flour to keep it from sticking to the surface.
• Cover it with a clean cloth while you prepare the filling.
• TO FINISH THE FOCACCIA.
• Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil.
• Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan.
• Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water.
• Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal.
• Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough.
• Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk.
• Preheat the oven to 475°F with the rack positioned in the middle of the oven.
• Before placing the pan in the oven, using your fingertips, make indentations in the top of the dough. Drizzle on the tomato oil and sprinkle with the salt.
• Bake for 20 to 25 minutes, or until the top is golden brown.
• Release the springform sides and allow the focaccia to cool for 10 minutes before cutting.
• Serve hot or at room temperature.

STUFFED FOCACCIA BREAD STICKS

Steps:

• 1. For bread machine, place wet ingredients in bread pan, add yeast and dissolve, place dry ingredients in and use DOUGH ONLY cycle.
• 2. Take sausage out of casing and brown and break up as it is cooking. If it is too chunky after cooking, place in food processor and pulse till small crumbles. Dab excess oil off with a paper towel. Add just enough pasta sauce to make it moist, but NOT runny or soupy.
• 3. Grate Bruschetta Jack cheese. You could also use mozzarella or provolone or any flavorful Italian melting cheese.
• 4. Once dough has finish cycle, rested and risen, take out and roll into a log. Cut into 8 even amounts.
• 5. On a lightly floured surface roll dough out to a very thin rectangle shape, (approx. 8-10" by 6" wide, dough will stretch to tuck over and under) place cheese and sausage in center leaving room on each end and along sides. Stretch dough over stuffing and tuck in and roll into log. Seal both ends and tuck under. Place seam side down on parchment paper lined baking sheet, make sure to spray parchment paper with spray oil.
• 6. Repeat, and place each bread stick slightly apart, they will rise slightly while cooking.
• 7. Brush each with garlic infused olive oil, sprinkle on grated parmesan and red pepper flakes if desired. Lightly sprinkle with coarse sea salt.
• 8. Bake 400° for 23 minutes till light brown. Allow to rest for a few minutes before serving.

STUFFED FOCACCIA WITH ROASTED EGGPLANT AND OREGANO

Steps:

• Preheat oven to 475 degrees F.
• Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.
• Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.
• Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.

HERBED FOCACCIA STUFFED WITH TOMATO AND PROVOLONE CHEESE

Steps:

• Oil lightly a well-seasoned 12 inch cast-iron skillet with vegetable oil and sprinkle bottom with cornmeal.
• In a large bowl, proof yeast in ½ cup lukewarm water and ½ tsp sugar for 15 minutes, or until foamy.
• Add 2 cups of flour, salt, herbs, ¾ cup olive oil and 1 ½ cups lukewarm water and stir until combined well.
• Stir in 4 cups flour and gather dough into a ball.
• Knead dough on a floured surface, adding more of remaining flour if necessary, for 15-20 minutes, or until smooth and elastic and no longer sticky.
• Form into a ball, put in an oiled bowl and turn to coat.
• Let dough rise, covered tightly with plastic wrap, in a warm place, for 45 minutes, or until doubled in bulk.
• Punch dough down.
• Knead lightly and halve.
• In skillet, flatten and stretch half the dough to cover bottom completely.
• With fingertips, dimple the dough in places 2 inches apart.
• Brush with 1 tblsp oil and sprinkle with sea salt.
• Arrange ¾ of the provolone, overlapping and leaving a ½ inch border; layer ¾s of plum tomatoes and top with remaining provolone.
• On a flat surface, flatten and stretch remaining dough to fit skillet.
• Lay over filling and press edges together firmly to enclose filling.
• Make dimples in the dough in the same manner as before, brush with 2 tblsps oil, and sprinkle with more coarse salt.
• Arrange remaining plum tomatoes and cherry tomatoes decoratively on dough.
• Brush with 1 tblsp oil.
• Let dough rise, covered with dampened kitchen towel, in a warm place, for 30 minutes.
• Bake in upper third of a preheated 400F oven for 50 minutes to 1 hour, or until golden-brown around edge, and let cool in skillet for 5 minutes.
• Serve hot or at room temperature.

STUFFED FOCACCIA OR PITA PIENA

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.

SPINACH AND FETA-STUFFED FOCACCIA

Steps:

• Preheat oven to 450°.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and garlic; sauté 1 minute.
• Add half of spinach; cook 1 minute or until spinach wilts.
• Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts.
• Remove from heat; stir in feta and next 6 ingredients (through pepper).
• Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle.
• Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border.
• Fold other half of dough over filling; press edges together with a fork.
• Cut 5 (1-inch) diagonal slits in top of dough.
• Combine milk and water; brush evenly over dough.
• Sprinkle with Parmesan.
• Bake at 450° for 15 minutes or until golden.

STUFFED FOCACCIA BREAD WITH SAUSAGE AND ONIONS RECIPE - (4.6/5)

Steps:

• To make the sponge: Sprinkle the yeast over the warm water in a large bowl (I use the mixer bowl of my KitchenAid mixer) and stir in the flour. Cover with plastic wrap and let rise in a warm place until doubled and bubbly, about 45 minutes. To make the dough: Add the yeast, water and the olive oil to the sponge in the mixer bowl. With the dough hook running, add just under 3 cups of the flour and salt and mix thoroughly. The dough should come together in a ball in the mixer bowl and then start sticking to the sides of the bowl. When this happens, add flour by the spoonful and mix again. Each time if you see the dough is still sticking to the sides of the bowl, keep adding flour until the dough isn't real sticky anymore, but not dry. Stop the mixer and touch the dough with your finger. When it is smooth and elastic and not too sticky, it's done. Place the dough in a clean bowl that you have drizzled with a little olive oil. Roll the dough to coat in the olive oil, wrap tightly with plastic wrap and let rise in a warm place until doubled, about 1.25 hours. Meanwhile, make the stuffing. In a large skillet, brown the sausage and cook all the way through. Remove from pan and drain any fat, but don't wipe out pan. Add 2 tablespoons olive oil to the pan and add the onions and hot pepper with 1 teaspoon of salt and lots of freshly ground pepper. Cook over medium-low heat for about 10 minutes, until onions are nicely wilted. Add garlic and cook for two minutes. Return sausage to the pan. Remove from heat and transfer to a large bowl to cool slightly. Add parsley and cheese and toss together. Let the stuffing stay at room temperature until dough is ready - you don't want to refrigerate the stuffing and let it get cold. Second Rise: Punch dough down. Divide in half. Lightly oil (or spray with nonstick spray) a 9-inch springform pan. Stretch half of the dough into a disc and place in the bottom of the pan. Spoon stuffing mixture into pan. Stretch the other piece of dough into a disc and place on top of stuffing. Place a clean towel over the bread and let rise in a warm place for about 30 minutes. Meanwhile, preheat oven to 425 F degrees.divide dough in half and place one piece in bottom of a cheesecake pan. fill with stuffing, add rest of dough and sprinkle with toppings Just before baking, dimple the dough with your fingers, leaving indentations. Drizzle olive oil over the dough, brush lightly to coat, and sprinkle with salt. Add any other topping spices that you like - I like to add some oregano, chili flakes, ground pepper. Bake for 30 - 35 minutes until the top is deep golden brown. To serve, slice into wedges and eat like a sandwich. This bread is great the next day. Simply place on a pan in the oven at 375 and bake for about 15 minutes, or until warmed through. We've made three meals out of one stuffed focaccia!

FEATURED RECIPE: GRILLED OLIVE AND FETA STUFFED FOCACCIA

Steps:

• Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges. Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough. Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.

STUFFED FOCACCIA WITH ROASTED PEPPER VINAIGRETTE

Steps:

• Cut bread in half, horizontally, using a serrated knife, place cut sides up on a baking sheet. Drizzle evenly with 1 cup Roasted Red Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
• Bake at 400F for 6-8 minutes or until lightly browned.
• Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes, cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Red Pepper Vinaigrette.
• Vinaigrette:.
• Process in a blender until smooth.

FONTINA AND RED PEPPER-STUFFED GARLIC FOCACCIA

Steps:

• 1. Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. 2. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well. cover and let stand at room temperature 8 hours or overnight to create a sponge 3. Preheat oven to 350 degrees. 4. Remove papery skin from garlic head. Wrap in foil. Bake at 350 degrees for 1 hour. Cool 10 minutes. 5. Separate cloves; squeeze to extract garlic pulp. discard skins. Place garlic pulp, 1 tbsp oil, and 1 tsp salt in a small bowl, and mash with a fork until smooth. Stir into sponge. 6. Add 2 cups flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands. 7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place 45 minutes or until doubled in size. 8. Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10 inch round. 9. Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4 inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round and pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size. 10. Preheat oven to 400 degrees. 11. Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 1/2 tsp oil and sprinkle with 1/4 tsp salt. Bake at 400 degrees for 30 minutes or until focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

CHEESE STUFFED FOCACCIA

Steps:

• Spray counter lightly with non-stick cooking spray. Combine 12 rolls together and roll into a 10x15-inch rectangle. Cover with plastic wrap and let rest 10 minutes. Repeat above step with remaining 12 rolls. Remove wrap and place one dough rectangle on a sprayed 10x15-inch baking pan. Brush with 1 tablespoon olive oil. Cover with Provolone and Jarlsburg cheeses and sprinkle with 3 tablespoons basil, the oregano, thyme, rosemary and garlic. Top with remaining dough rectangle. Pinch bottom and top layers of dough together to seal. Brush with remaining olive oil and sprinkle with Parmesan cheese and 1 tablespoon basil. Bake at 350°F 25-30 minutes. Slice and serve while warm.

SPINACH AND FETA-STUFFED FOCACCIA

Steps:

• Preheat oven to 450°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 minute. Add half of spinach; cook 1 minute or until spinach wilts. Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts. Remove from heat; stir in feta and next 6 ingredients (through pepper).
• Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle. Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border. Fold other half of dough over filling; press edges together with a fork. Cut 5 (1-inch) diagonal slits in top of dough.
• Combine milk and water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 minutes or until golden.