Stuffed focaccia with chicory and scamorza

Name: Stuffed focaccia with chicory and scamorza
Prep time: 45 min
Total time: 130 min
Yield: 4
Ingredients: 500 g zopf flour; 2 pinch sugar; 1 cube yeast; 250 g scamorza; 2 garlic cloves; 500 g chicory; 7 tbsp olive oil; 2 dl vegetable bouillon; 50 g pitted black olives; 1 tsp salt; salt and pepper to taste; ¼ tsp sea salt

Total: 2 hr 10 min. | Active: 45 min.

vegetarian, lactose-free

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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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

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

Filling
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

How it's done

Dough

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.

Filling

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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