Stuffed Pinched Focaccia
- Energy Kcal 317
- Carbohydrates g 25.9
- of which sugars g 2.9
- Protein g 16.8
- Fats g 16.3
- of which saturated fat g 6.26
- Fiber g 0.8
- Cholesterol mg 778
- Sodium mg 676
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Serving: 10
- Cost: Low
- Note + 4 hours of rising
PRESENTATION
Stuffed Pinched Focaccia is a fusion of Ligurian tradition with a fun twist. In Liguria, focaccia is a big deal, and this version really stands out with its unique, rose-like shapes and creative focaccia fillings. Each little bundle showcases cubes of tender cheese and savory cured meats. Plus, there's a spicy kick from ‘nduja for those who love some heat. And the dough? It's not your usual kind. It uses Kefir milk, an ancient fermented drink that makes the bread super soft and gives it a moist texture. Really changes things up. This easy focaccia recipe is not just delicious but also kinda good for you. Folks in Liguria enjoy trying out focaccia variations, so this rose-shaped, cheese-stuffed version fits right in, especially since you can switch up the fillings based on what you like.
Whipping up a batch of this stuffed focaccia is such a fun way to get everyone excited for a meal. Instead of the usual flatbread, you get these golden, puffy pockets that look fancy but are totally doable at home. And the best part? Breaking one open and having the melty cheese ooze out with the spicy, meaty bits. It’s the kind of food that makes any table feel special, and you can personalize each piece, which is great. People in Liguria have always embraced sharing traditional Italian bread—it’s a big part of coming together and enjoying simple, crispy bites with friends. Whether you’re trying out a new cheese-stuffed focaccia for a get-together or just want to impress with something different, this recipe shows the fun side of homemade bread. It’s all about soft, flavorful dough, playful shapes, and tasty surprises inside—exactly the kind of treat that gets everyone reaching for seconds. This dish brings together the heart of Ligurian culture, where food is about sharing and savoring every bite with those around you.
INGREDIENTS
- Ingredients for the dough for a pan with a diameter of 12.5 inches
- Eggs 1 - (small)
- Type 00 flour 2 ½ cups (300 g)
- Kefir liquid 5 tbsp (75 g)
- Whole milk 0.3 cup (75 g)
- Sugar 2.1 tsp (9 g)
- Brewer's yeast 0.6 tsp (3 g)
- Vegetable oil 2.7 tbsp (40 g)
- Fine salt 1 ¼ tsp (6 g)
- for the filling
- Caciocavallo cheese 3.5 oz (100 g)
- Emmentaler cheese 2.8 oz (80 g)
- Prosciutto cotto 5 oz (140 g) - (one single slice)
- Nduja 3.5 oz (100 g)
- for brushing
- Eggs 1
How to prepare Stuffed Pinched Focaccia
To prepare the stuffed pinched focaccia, start with the dough. In a stand mixer equipped with a dough hook, pour the sifted flour, dry yeast 1, and sugar 2, and start the mixer on low speed. Then add the milk and room temperature kefir milk in a thin stream 3.
While continuing to mix, also add the vegetable oil in a thin stream 4. Then add the room temperature egg 5, and when it is absorbed, add the salt 6.
Continue to knead for about another 5 minutes until the dough is well caught on the hook 7. Then transfer it to a floured work surface and work it with your hands 8 to give it a spherical shape 9.
Place the dough in a large bowl and cover with clear plastic wrap 10. Let it rise for 4 hours in an off oven with the light on (at a temperature of 78-86°F maximum). Meanwhile, proceed with the preparation of the filling. Take the Emmental and Caciocavallo cheese and cut them into small cubes 11, repeating the operation with the cooked ham 12.
After the rising time, retrieve the dough that will have doubled in volume 13 and transfer it onto a slightly floured work surface; with a rolling pin, roll it out until you obtain a sheet with a thickness of approximately 0.2 inches 14. Then cover the dough sheet with a clean cloth and let it rest for 10 minutes 15. This operation is necessary to prevent the dough from retracting when cutting immediately.
Create dough discs using a pastry cutter with a diameter of 3 inches 16. The leftover dough can be reused to obtain further discs. You can fill half of the obtained discs with ham and Emmental cubes 17 and the other half with a teaspoon of 'nduja and Caciocavallo cubes 18, being careful to leave a border space to avoid the filling spilling out during cooking.
Take one disc and fold it in half to obtain a half-moon shape 19, then bring the ends of the half-moon to the center to give the shape of a small rose 20. Press the ends firmly with your fingers to seal the dough. Repeat the operation with all the discs. Then take a pan with a diameter of 12.5 inches and line it with parchment paper. Arrange the stuffed roses in the pan, starting from the edges 21 and alternating the different fillings.
Then fill the entire mold up to the center, layering the roses in the center with a second layer if necessary 22. Lightly brush the entire stuffed pinched focaccia with a beaten egg 23 and bake in a preheated static oven at 392°F for 20 minutes (or in a convection oven at 356°F for 10 minutes). Remove your stuffed pinched focaccia from the oven, let it cool slightly to room temperature, and... enjoy it while still warm 24!