Frying-pan focaccia
Published on 17 October 2015
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A quick supper solution!
INGREDIENTS
500 g flour
200 ml water
150 g semi-skimmed milk
3 tablespoons extra virgin olive oil
1 sachet instant savoury baking powder
6 g salt
Half a teaspoon sugar
FILLING OF CHOICE
Mild and spicy salami
Scamorza, Caciotta
Sun-dried tomatoes
I put flour and baking powder in a large bowl.
I add sugar.
I combine water, milk, oil and salt in a jug.
I mix and add liquids to flour.
I mix quickly and transfer to worktop once absorbed.
I knead until smooth.
I divide into two blocks.
I roll the first disc.
I put in an oiled non-stick pan.
I fill with mild and spicy salami, diced Scamorza and Caciotta, thin onion and chopped dried tomatoes.
I roll the second block and align edges.
I seal with a fork.
I heat, cover and cook about 6/7 minutes per side.
Once coloured underneath, turn gently and cook the other side, moving the pan because it colours quickly. Check doneness.
I put on a board and cut wedges.
Serve warm with aperitifs.
Make 2 smaller focaccias for easier turning. I found several versions; this is my first experiment. Some fill on the worktop and add to a hot pan; choose as preferred.
INGREDIENTS
500 g flour
200 ml water
150 g semi-skimmed milk
3 tablespoons extra virgin olive oil
1 sachet instant savoury baking powder
6 g salt
Half a teaspoon sugar
FILLING OF CHOICE
Mild and spicy salami
Scamorza, Caciotta
Sun-dried tomatoes
I put flour and baking powder in a large bowl.
I add sugar.
I combine water, milk, oil and salt in a jug.
I mix and add liquids to flour.
I mix quickly and transfer to worktop once absorbed.
I knead until smooth.
I divide into two blocks.
I roll the first disc.
I put in an oiled non-stick pan.
I fill with mild and spicy salami, diced Scamorza and Caciotta, thin onion and chopped dried tomatoes.
I roll the second block and align edges.
I seal with a fork.
I heat, cover and cook about 6/7 minutes per side.
Once coloured underneath, turn gently and cook the other side, moving the pan because it colours quickly. Check doneness.
I put on a board and cut wedges.
Serve warm with aperitifs.
Make 2 smaller focaccias for easier turning. I found several versions; this is my first experiment. Some fill on the worktop and add to a hot pan; choose as preferred.Original source: https://incucinaconlilly.com/2015/10/17/focaccia-in-padella/
Reserved advertising space · no adverts are active