Stuffed Focaccia
You know what’s better than focaccia? Stuffed focaccia. Maybe I’m incredibly in another world with this, but I think focaccia is one of the easiest breads to make. The dough is easy to work with, there’s not a ton of kneading, and it’s pretty hard to mess up. And, if you think you’re doing something wrong, just add more olive oil. I know in theory, stuffing your bread is the same as putting whatever you’re putting on the inside, on top, but this is just more fun for some reason. Stuffed foods are fun, okay? Go crazy and literally stuff it with whatever you want. Live out your wildest fantasies with this bread. But please, keep it PG-13.
Stuffed Focaccia
Focaccia…but make it stuffed. And by stuffed, I mean better. Place whatever your heart desires inside of these 2 flaky halves and live happily.
Ingredients
- 2 cups warm water
- 1 t sugar
- 2 t yeast
- ¼ cup olive oil
- 1 T salt
- 5 cups flour
- filling of choice I like to do diced tomatoes, mozzarella, garlic, fresh basil, fresh parsley, salt, and pepper!
Instructions
- In the bowl of a stand mixer, combine the water, sugar, and yeast. Let it rest for 5 minutes.
- Add the olive oil, salt, and 1 cup of flour. Beat on low until combined. About 30 seconds.
- Add the rest of the flour and beat for an additional 2 minutes.
- Set the dough on a floured surface and knead for 3-4 more minutes. The dough should be soft and not sticky.
- Grease a bowl. Place the dough in the bowl, cover, and let it rise for 3 hours.
- Grease a large baking dish with olive oil. Stretch and flatten the dough out into the dish.
- Place your desired filling on top of the dough.
- Carefully fold the dough in half, pinching the side together so it's closed well. Gently stretch and flatten the dough to fit it to the pan. Use your fingertip to push dimples into the top of the bread. Brush the top with olive oil.
- Cover and let it rest for 1 hour.
- Preheat the oven to 450° F.
- Bake for 20-22 minutes, or until the top is golden.
