Pan focaccia

Name: Pan focaccia
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Water at room temperature ¾ cup; Type 00 flour 2.8 cups; Fine salt 1 tsp; Instant yeast for salted preparations 2 ½ tsp; Extra virgin olive oil to taste; Sausage 0.9 lb; Zucchini 1 cup; Wild fennel seeds to taste; Red wine 1 oz; Fresh chili pepper 1; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste

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526

Calories per serving

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

When you dive into Italian cooking, sometimes you just want things to be easy. Enter focaccia in padella from Liguria. It's really simple. No waiting around for long rising times or messing with ovens—just use instant yeast. You cook it like a frittata, right on the stovetop, which means it ends up golden and crispy on the outside, but stays moist and soft inside. Fill it with whatever you love—sausage and grilled zucchini are classics, but mushrooms or ham and cheese are super tasty too. This focaccia veloce in padella? All the flavor without the hassle.

And look, in Liguria, focaccia fatta in casa is a staple. And this stovetop style? Totally fits. Instead of a big loaf, you get a round, stuffed focaccia. It's kinda like a sandwich but way way more tender and fun. Really. The pan gives it a crispy edge, while the filling turns all melty and warm. Whether you go for focaccia con formaggio or stick to veggies, there's so much room for creativity. Perfect for when you want something fresh without the fuss.

Here's the deal: with ricetta focaccia in padella or focaccia ripiena in padella, you can enjoy traditional Italian flavors in a quick, relaxed way. Play around with fillings, try different cheeses, or toss in some herbs. However you make it, the soft, warm bread with a crispy edge shows why this easy, fun Italian classic is a favorite. Can't go wrong.

INGREDIENTS

526

Calories per serving

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

Preparation

How to prepare Pan focaccia

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!

Storage

You can store the skillet focaccia in the refrigerator for 1 day and reheat it as needed.
It can be frozen after cooking and cooling down if you used fresh, not previously frozen, ingredients.