Stuffed focaccia in a pan.

DI Chiara Maci | 29 Mar 2018


A stuffed focaccia very easy and quick to make.

What do you need? Everything that you need for a classic focaccia, a nonstick pan and above all no wait for long rising.

What a taste, it conquered me.

You can play with ingredients to try different kinds of stuffing and, why not, fill it with spinach, ricotta and eggs for a quick recipe to bring with you for Easter Monday. Outdoor before a barbecue or at home, it will be terrific!




250 g flour

1/2 package of yeast

1/2 teaspoon of sugar

100 ml water

50 ml milk

1 teaspoon of olive oil

1 teaspoon of salt

1 can of peeled tomatoes

120g cow’s milk mozzarella


– Take a bowl and mix dried ingredients: flour, yeast, sugar and salt.

– Add water at room temperature together with milk and oil and knead carefully using hands.

– Divide the dought into two parts, one a little bigger than the other.

– Take a rolling pin and spread them shaping two rounds as big as the pan. The thickness also depends on your taste.

– Grease the pan with a little oil and place the bigger part.

– Cover with peeled tomatoes (cut into cubes), cubed mozzarella and a pinch of salt. Cover with the other layer and pierce the surface with a fork.

– Cover with a lid and cook on medium heat for 5 minutes more or less.

– Turn it upside down like an omelette, paying attention not to break it, and cook it for 5 minutes more.

 – Serve. Hot or cold it’s really delicious, you choose!



Photo By Giulia Gattiglia
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