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Stuffed focaccia with chicory and scamorza
45 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 830
  • Fat about 36g
  • Carbohydrates about 88g
  • Protein about 35g
This is needed
This is needed for 4 people
  • 1 tsp salt
  • 500 g zopf flour
  • 1 pinch sugar
  • 1 cube yeast (approx. 42 g), crumbled
  • 3 dl water
  • 2 tbsp olive oil
  • 2 garlic clove
  • 3 tbsp olive oil
  • 2 dl vegetable bouillon
  • 50 g pitted black olives
  • 500 g chicory, cut lengthwise into approx. 1 cm strips
  • 1 pinch sugar
  • salt and pepper to taste
To shape the focaccia
  • 2 tbsp olive oil
  • 250 g scamorza, cut into slices
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Heat the oil in a frying pan. Peel and crush 2 garlic cloves, add to the pan and sauté briefly. Add the chicory, cook for approx. 5 mins. until all the liquid has evaporated. Add the stock, sugar and olives, cover and simmer for approx. 15 mins. Remove the crushed garlic cloves, season the chicory and leave to cool.
To shape the focaccia
On a lightly floured surface, roll out the dough to approx. 1 cm thick, place on a baking tray lined with baking paper. Cover half of the dough with the filling and scamorza, leaving a border of approx. 1 cm all the way around. Fold the other half over the top, press the edges down firmly. Brush with oil, sprinkle with salt.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C.