Stuffed focaccia, is a meal in itself, filled with sweet onions, green leafy escarole, grana padana and fried mortadella. I topped the focaccia with juicy red tomatoes, roasted yellow bell peppers and seasoned with dry oregano. Serve this any time of the day for a satisfying snack or meal!
2 cups warm water, about 110 degrees
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon salt
3 tablespoons olive oil
1 yellow bell pepper
1 red onion, sliced thin
4 cups escarole chopped
1 tomato, sliced
5 ounces grana padano cheese, grated
1 1/2" slice of mortadella, cubed
2 teaspoons dry oregano
Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Place 4 1/2 cups of flour into food processor with salt. Slowly pour yeast mixture into processor, add olive oil and balsamic vinegar. Process till a ball forms if too wet add another 1/2 cup flour. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil place dough
in and cover with plastic wrap. Let rise in a warm area for 1 to 2 hours.
Meanwhile char pepper over a gas burner turn frequently until black. Place in a bowl cover with saran wrap for 15 minutes. Peel pepper discard seeds and cut into strips. In a large frying pan add 3 tablespoons olive oil saute onions and chunks of mortadella a few minutes, add escarole and salt saute an additional 3 minutes.
Oil a 11x11 pan, when dough becomes 2-3 times it's original size, take out, cut in half and spread half onto flour dusted cutting board until it fits into 11"x11" baking pan, stretching over the sides. Fill in with onions, escarole, cheese and mortadella. Roll out other half of dough lay on top and pinch edges together. Arrange tomatoes and peppers on top sprinkle with oregano and bake at 480 degrees for 20 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut and enjoy!
Ricette by Chef Chuck's Cucina