tagAlt.Focaccia Stuffed with Tomatoes Mozzarella Basil

Focaccia Stuffed with Tomatoes, Mozzarella, and Basil

Classic Italian pizza variation with the finest of the summer's ingredients. A copy of the colours of the Italian flag, this recipe makes us feel incredibly proud that our country can make something so divine!
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    • ( Scored 5 on 1 reviews )

Nina:

I've been trying to pin down a dish that brings me right back to the piazzas in Florence where I spent so afternoons after class eating a quick snack....

read all reviews...

tagAlt.Focaccia Stuffed with Tomatoes Mozzarella Basil

This focaccia is the stuff your summer meal planning dreams are made of.  Easy to prepare, easier to bake and it all comes together in a pinch (especially if you've made your focaccia dough even a bit in advance).  

Kind of like a calzone, but better - we love the light filling which actually, you can customise and play around with to find your ideal filling. Try adding some fresh sage, or seasoned salts with rosemary accents.  Toss in some capers or anchovies for added oil-factor, and just go nuts testing loads of different flavor combos - you can't go wrong here!

Anyone who loves a good baked good, especially a carb-friendly person, is going to fall in love with your secret Italian Focaccia recipe - it's how it's done here, so carry on the tradition in your own kitchen.

Ingredients

for 1 servings

Homemade Italian Focaccia Dough

  • All-purpose flour 500 grams
  • Water 325 grams
  • Fresh yeast 6 grams
  • Salt 1 tea spoon
  • Yellow Potatoes 1

Mozzarella and Tomato Focaccia Filling

  • Tomato 4
  • Mozzarella cheese 2
  • Basil (Leaves) 8
  • Extra-virgin olive oil as needed
  • Salt as needed

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Filippo Bartolotta

Filippo Bartolotta

Tenuta Sant'Alfonso - Chianti Classico Wine - Rocca delle Macìe

0.75l

One of the winery’s most well-established wines produced with 100% Sangiovese grapes, cultivated exclusively on the Sant’Alfonso estate

View product
About Rocca delle Macìe Wine Estate

Preparation

for 1 servings

Step

1

Of 3

Prepare the fresh focaccia dough

Wash and thoroughly clean potato.  Bring medium soup pot of salted water to boil, and add cleaned potato, leaving skin on.  Cook potato until softened and cooked through - test for doneness by piercing potato with a sharp knife - it should yield easily to knife.  Remove from water, allow to cool slightly.  When cool enough to handle, remove peel, and pass through vegetable mill or mash using potato masher.  Place potato into large mixing bowl.  Add flour, sugar, and salt, and combine ingredients well with a large spoon.

In another bowl, allow yeast to dissolve entirely in room temperature water (be sure water is 35C or below, anything higher can ruin yeast).  Once yeast is dissolved, add dry ingredients into liquid ingredients very slowly, in 3-4 additions.  

Knead ingredients all together until you reach an elastic, firm consistency.  Dough should not be tough, but rather soft, light, and slightly damp.  Every flour is different, so look out for dough that is too damp (add more flour), or too stiff (add more water).

Place dough in oiled mixing bowl, cover with plastic wrap or moistened kitchen towel.  Place bowl in warm place, away from air vents or colder temperatures.   Allow to rise for at least 3-4 hours.

Step

2

Of 3

Bake the handmade focaccia

Thoroughly grease baking tray and place dough on top of baking tray.  Using your fingers, press the dough evenly to cover entire tray's surface.  Set aside, and allow to rise for another 30 minutes.

Place oven-safe container halfway filled with water in bottom of oven and preheat to 190C.  Water will keep inside of your oven moist as you bake focaccia.

When oven has reached correct temperature, and dough has finished rising, place the dough into the oven and allow to cook for between 20-25 minutes, or until focaccia begins turning golden brown.

Step

3

Of 3

Prepare the fresh Mozzarella and basil filling and complete dish

While focaccia is baking, wash and slice tomatoes.  Slice mozzarella cheese.  Place both in medium mixing bowl, and dress with olive oil, salt, and basil.

When focaccia is done baking, remove from heat, and allow to cool a few minutes.  Remove from baking tray, cut in half horizontally, to create middle layer.  Fill with mozzarella cheese, tomatoes, and basil.  You can drizzle with top-quality extra-virgin olive oil before cutting into individual slices.

Serve hot or room temperature, although not cold.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

Tenuta Sant'Alfonso - Chianti Classico Wine - Rocca delle Macìe

0.75l

One of the winery’s most well-established wines produced with 100% Sangiovese grapes, cultivated exclusively on the Sant’Alfonso estate

View product
About Rocca delle Macìe Wine Estate

...Great Italian Goodies!

Tenuta Sant'Alfonso - Chianti Classico Wine - Rocca delle Macìe

0.75l

One of the winery’s most well-established wines produced with 100% Sangiovese grapes, cultivated exclusively on the Sant’Alfonso estate

View product
About Rocca delle Macìe Wine Estate

Sergioveto - Chianti Classico Reserve Wine - Rocca delle Macìe

0.75l

Bright ruby-red in color, Sergioveto releases many warm, attractive aromas

View product
About Rocca delle Macìe Wine Estate

Tenuta Sant'Alfonso - Chianti Classico Wine - Rocca delle Macìe

0.75l

One of the winery’s most well-established wines produced with 100% Sangiovese grapes, cultivated exclusively on the Sant’Alfonso estate

View product
About Rocca delle Macìe Wine Estate

Sergioveto - Chianti Classico Reserve Wine - Rocca delle Macìe

0.75l

Bright ruby-red in color, Sergioveto releases many warm, attractive aromas

View product
About Rocca delle Macìe Wine Estate

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Reviews

Nina Thursday 13th of August 2020

Italian dream dish

I've been trying to pin down a dish that brings me right back to the piazzas in Florence where I spent so afternoons after class eating a quick snack. This focaccia is just that - as good as anything I bought from the local bakery, I'm so happy to be able to get my Italy fix any time I feel like baking again.

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