Focaccia in padella
- Lactose Free
- Energy Kcal 526
- Carbohydrates g 46
- of which sugars g 1.4
- Protein g 16.3
- Fats g 30.4
- of which saturated fat g 10.26
- Fiber g 1.9
- Cholesterol mg 32
- Sodium mg 851
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 6
- Cost: Very low
PRESENTATION
So, here's the deal. This skillet focaccia is a game changer for anyone who loves those classic Ligurian flavors but doesn't have time to wait around for hours of rising—or firing up the oven. You know, you mix a super simple dough—really just water, flour, and instant yeast—and cook it in a pan, like a giant, fluffy frittata. The result? A golden and soft Italian flatbread with the same tender bite and aroma as the traditional version, but way, way faster.
You skip the oven completely, which is great on hot days or whenever you need a quick focaccia recipe that still nails the taste. Folks in Liguria, they've always known how to keep things simple yet tasty, and this moist, crispy bread does just that. So so good. In Liguria, people get pretty creative with fillings—like in this version, there’s grilled zucchini and sausage, but hey, you could swap in whatever’s in your fridge. Prosciutto and cheese, sautéed mushrooms, or just herbs and olive oil all taste amazing inside this stovetop focaccia.
And listen, it’s a super practical way to make homemade focaccia without the oven, and it definitely comes through with those warm, savory vibes. What's really cool is that this method isn’t just for one dish—there are plenty of regional spins, like mini focaccine in padella or even pan-cooked focaccia that feels like a pizza. For real. You don’t need to stick to any rules: keep it plain, load it up, or try whatever seasonal stuff looks good.
The best part? You get all that crispy and soft texture people love, with less hassle. For anyone after an easy focaccia bread that feels homemade and cozy, this Ligurian shortcut really really works. Plus, trying these variations can be a fun way to experiment with different flavors and textures—letting you enjoy a taste of Italy right from your stovetop. Pretty simple.
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INGREDIENTS
- for the dough (for a skillet about 12 inches in diameter)
- Water ¾ cup (175 g) - at room temperature
- Type 00 flour 2.8 cups (350 g)
- Fine salt 1 tsp
- Instant yeast for salted preparations 2 ½ tsp (7 g)
- Extra virgin olive oil to taste
- For the filling
- Sausage 0.9 lb (400 g)
- Zucchini 1 cup (125 g)
- Wild fennel to taste - seeds
- Red wine 1 oz (30 ml)
- Fresh chili pepper 1
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Focaccia in padella
To prepare the skillet focaccia, start with the filling: cut the sausage open and remove the casing 1, then chop it with a knife 2, while using a mandolin to slice the zucchini thinly lengthwise 3;
Prepare the chili pepper as well: remove the seeds 4 and chop it; then pour a drizzle of oil in a large skillet, fry a peeled garlic clove 5, and remove it when golden brown. Add the chopped chili pepper 6
and the sausage 7; stir 8 and let it fry briefly. Then deglaze with red wine 9 and let it evaporate. Then add salt and cook the sausage for about 15-20 minutes (it should not dry out too much).
Towards the end of cooking, season with crushed fennel seeds 10; while the sausage is cooking, grill the zucchini on a cast-iron grill or non-stick skillet 11. Once the filling is ready, you can focus on the dough: sift the flour into a bowl and add the warm water 12.
Add the instant yeast 13 and mix with a fork to combine the ingredients 14; finally add the salt. When the dough becomes more compact, transfer it to a lightly floured work surface and knead by hand 15.
when you have obtained a soft and homogeneous dough 16 (if it is too sticky, you can add a little flour), divide it in half 17. Meanwhile, oil a skillet about 12 inches in diameter 18
heat it slightly and in the meantime roll out the two halves of dough into two thin discs about 1/8 inch thick with the same diameter as the skillet 19. Fill one with the sausage and zucchini filling (20-21),
then roll the other dough disc and unroll it over the filled one 22, seal the edges with the tines of a fork and trim the excess dough with a fluted pastry cutter 23. Then transfer the focaccia to the slightly heated skillet to cook it 24; it will take 7-8 minutes total, for both sides.
Brush the surface with oil as well 25, you can cook it covered with a lid, then when the bottom is golden brown, you can cook it for a few minutes on the other side too. To flip it, you can use the skillet lid, just like flipping an omelet 26. Cook the focaccia on the other side as well and then serve it hot 27!