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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Recipe Information
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
Instructions
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.
Add the olive oil and salt to the yeast mixture. Gradually mix in the all-purpose flour until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.
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.
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.
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.
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.
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.
Brush the top with olive oil and sprinkle with dried oregano and a pinch of salt.
Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and slightly crisp on top.
Remove from the oven and allow it to cool for 10 minutes before slicing into portions. Serve warm or at room temperature.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
