Filled Focaccia with Chicory and Smoked Scamorza

Name: Filled Focaccia with Chicory and Smoked Scamorza
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 400 g flour; 250 ml water; 25 g extra virgin olive oil; 1 tsp fine salt; 15 g instant yeast for savory pies; 350 g cooked chicory; 150 g smoked scamorza in slices; chili pepper

Bread and buns

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This filled focaccia with chicory and smoked scamorza is a real comfort food! The recipe is simple and quick, perfect for a tasty dinner or a family lunch. I often prepare it when I have unexpected guests and want something tasty to offer. The slightly spicy chicory goes perfectly with the smoked scamorza, creating an irresistible combination of flavors. Preparing it with the Thermomix® makes everything even easier and faster. Try it, you won't regret it! Also excellent lukewarm or cold, ideal for a picnic.

Ingredients (8 ingredients)

400 g flour
250 ml water
25 g extra virgin olive oil
1 tsp fine salt
15 g instant yeast for savory pies
350 g cooked chicory
150 g smoked scamorza in slices
chili pepper

Preparation (7 steps)

Dough preparation

Thermomix® Setting

10 Sec./Speed 3

Pour 400 g of flour, 15 g of instant yeast for savory pies and 1 teaspoon of fine salt into the Thermomix® bowl. Mix for 10 Sec./speed 3.

Dough with Thermomix®

Thermomix® Setting

2 min/Kneading speed

Add 250 ml of water and 25 g of extra virgin olive oil to the bowl. Knead for 2 Min./kneading stage.

120

Dough resting

Transfer the dough to a lightly floured work surface and form a smooth ball. Let it rest for about 10-15 minutes.

Chicory preparation

In a pan, heat a drizzle of extra virgin olive oil with chili pepper to taste. Add 350 g of cooked chicory and sauté for a few minutes.

Dough rolling

Divide the dough in half and roll out each part with a rolling pin until you get two round sheets with the diameter of the pan (about 28 cm).

Focaccia filling

Take one of the two round bases and place it in a non-stick pan. Add a layer of 150 g of smoked scamorza in slices, then the layer of sautéed chicory and finally a last layer of scamorza.

Closing and cooking

Close with the second round sheet and seal the edges well. Heat the non-stick pan for a few minutes, transfer the focaccia to the pan and cook for about 4 minutes per side, with the lid on.