Focaccia filled with Cheese and Salame (Focaccia con la Ricotta)

There’s something savory for a change; something rustic and delicious in its best Italian simplicity. You can call it a filled focaccia or pie. But either way, the main point remains the same. There are two layers of soft yeasted dough filled with a mixture of ricotta, mozzarella, parmesan, and spicy salame. The focaccia could make a perfect lunch, but if you are not allowed to consume a glass of wine during your lunch break, better serve it for dinner with a fresh crispy green salad on the side.

The recipe is adapted from Carol Field’s “Italy in Small Bites”.

Makes one 11-inche round pie, serves 8 as a meal, 16 as an antipasto

For the dough:

  • 2 ½ tsp (1 package) active dry yeast
  • ½ tsp granulated sugar
  • 1 ¼ cups warm water (about 105F)
  • ¼ cup extra-virgin olive oil
  • 400 g (scant 3 cups) all-purpose flour
  • 2 tsp salt

For the filling:

  • 15 oz ricotta cheese, as fresh as possible
  • 2 large eggs, lightly whisked
  • 6 oz mozzarella cheese, diced
  • 3 oz spicy salame, diced
  • 2 ½ oz Parmigiano-Reggiano, grated
  • ½ cup Italian parsley, finely chopped
  • Salt and freshly ground black pepper
  • Generous grating of nutmeg (about 1/8 tsp)
  • 2 to 3 tbsp extra-virgin olive oil

Make the dough:

Whisk the yeast and the sugar into the warm water in a large mixing bowl or in a bowl of the stand mixer; let stand until creamy, about 10 minutes. With a wooden spoon, stir in the olive oil, then the flour and salt. Stir until the dough comes together. You may need to add another tablespoon of flour. Knead for 4 minutes by hand on a lightly floured work surface, or for a couple of minutes with the dough hook in the heavy-duty mixer on medium speed. Transfer the dough to an oiled bowl, cover with oil-sprayed plastic wrap, and leave in a warm place for 30 to 45 minutes, until almost doubled in volume.

Make the filling:

While the dough is rising, preheat the oven to 450F (if you have a pizza stone, place it into the oven before turning the oven on). Brush an 11-inch tart pan with removable bottom (or a 10-inch springform pan) with olive oil. Set aside.

Press the ricotta through a sieve, or whirl it in a food processor to aerate and lighten it. Transfer to a medium bowl. Stir in the eggs, mix well. Stir in the mozzarella, Parmesan, parsley, salt, pepper, and nutmeg.

Assemble and bake the focaccia:

Divide the dough into two pieces, one twice the size of the other. Roll out the larger one to form a circle about 13 or 14 inches in diameter, and lay it gently in the oiled tart pan, so that it covers the bottom of the pan and slightly overlaps the sides. Lightly oil the dough and spread the filling over it. Roll the second piece of dough out to form an 11-inch circle, and set it on top of the filling. Trim the overhanging dough and press the two layers of dough together to close the focaccia. Prick the top crust with a fork and brush with olive oil.

Bake until golden, about 25-30 minutes. Cool for 10 minutes in the pan on a cooling rack, then unmold. Cool on the rack until warm and serve.

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25 Responses to “Focaccia filled with Cheese and Salame (Focaccia con la Ricotta)”

  1. Magnificent and so appetizing! Your scrumptious focaccia makes me drool! What gorgeous pictures…

    Cheers,

    Rosa

  2. Oh it’s beautiful Vera. I was so surprised to see focaccia on your blog, & thrilled to see savoury for a change. Handsome bread!!

  3. That looks gorgeous! :-)

  4. Oh, I am so going to make this tomorrow. It sounds delicious and comforting and wonderful. Honestly, I’m just sad that I can’t have this focaccia right this instant. It looks fabulous!

  5. Focaccia is so versatile and easy isn’t it. I love this stuff and haven’t had it in forever. But I have never had it filled. This and a salad and mmmm. Oh and chocolate of course. Nice wood on the board.

  6. looks simply divine!

  7. Mmmmmmmm my mouth is so watering right now! This is awesome!

  8. oh my..you always seem to make my mouth water

  9. ohh..its just divine!! love the picture!

  10. I would have never thought to make a filled foccacia. It looks so delicious and I know my fiance would love it. I’ve bookmarked the recipe to make once I’m done with my exams.

  11. what a lovely thing you’ve done to the already-wonderful focaccia bread. :) your pictures are so artistically-done too–bravo!

  12. What a pretty photo and a great recipe!

  13. Looks delicious! So perfectly assembled as well :)

  14. This is a meal in itself :), I’m a fan of posts dedicated to savory foods too, especially breads.

  15. Would love to bite into this mouthwatering foccacia! It’s nice to see something savory on such a sweet blog. =)

    Tempting photos!!

  16. Oh, boy, do I ever have a hankerin’ for this. My mouth is seriously watering here!

    Kate

  17. Thank you so much, guys, for the complements! I do greatly appreciate your comments!

  18. Great pictures! Looks so mouth-watering.

  19. Wow. This looks heavenly

  20. Piigpigscorner, Stephanie, thank you!

  21. A complete meal in one wedge with all the major food groups :) I missed visiting your blog for a while.

  22. Jude, thank you so much!

  23. MMMMMM…i love ricotta in a foccacio!! Looks superbly delicious!!! fab!!

  24. I made this focaccia a few days back , but I used feta cheese instead of ricotta because I did not have it at that time , but the foccacia was really delicious and everybody liked it , thank you Vera

  25. Nada, I’m so glad you liked it. Thank you for letting me know.

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