Stuffed focaccia with chicory and scamorza

Stuffed focaccia with chicory and scamorza

Total: 2 hr 10 min. | Active: 45 min.
vegetarian, lactose-free
Nutritional value / person: 830 kcal
, Fat: 36 g
, Carbohydrate: 88 g
, Protein: 35 g

Surprising and spicy. Tasty and practical. The bitterness of the chicory gives the focaccia a unique flavour. However, the sugar helps the chicory to remain relatively mild. Instead of white chicory, you can also use red chicory. As an alternative, you can also top the chicory with mozzarella and a drizzle of truffle oil. The possibilities are endless. You can literally stuff this focaccia with anything you like.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g zopf flour
1 tsp salt
1 pinch sugar
1 cube yeast (approx. 42 g), crumbled
3 dl water
2 tbsp olive oil


3 tbsp olive oil
2 garlic cloves
500 g chicory, cut lengthwise into approx. 1 cm strips
2 dl vegetable bouillon
1 pinch sugar
50 g pitted black olives
salt and pepper to taste

To shape the focaccia

250 g scamorza, cut into slices
2 tbsp olive oil
¼ tsp sea salt
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How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.


Heat the oil in a frying pan. Peel and crush 2 garlic cloves, add to the pan and sauté briefly. Add the chicory, cook for approx. 5 mins. until all the liquid has evaporated. Add the stock, sugar and olives, cover and simmer for approx. 15 mins. Remove the crushed garlic cloves, season the chicory and leave to cool.

To shape the focaccia

On a lightly floured surface, roll out the dough to approx. 1 cm thick, place on a baking tray lined with baking paper. Cover half of the dough with the filling and scamorza, leaving a border of approx. 1 cm all the way around. Fold the other half over the top, press the edges down firmly. Brush with oil, sprinkle with salt.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C.

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