Focaccia ripiena or stuffed focaccia
I can't resist reading a recipe for dough without preparing it according to the methods of the Simili sisters. If they knew they were hiccuping so much because of me, they would probably point out that part to me and come to me.
Preparation steps
- And of course - put 100 g of flour with yeast, one spoon of sugar and 100 ml of warm milk in a glass bowl that has an airtight lid to rise. Leave it for 30 minutes.
- In the dough bowl, put the other 400 g of flour, melted butter or margarine, salt, the rest of the sugar, the rest of the warm milk, add the yeast and knead the dough. Cover the bowl and leave for an hour at room temperature.
- In the meantime, prepare the filling. Chop the dried tomatoes and put them in one bowl, and if they are pitted with olives, take them out and chop them, and put them in another bowl as well.
- Grease a round baking tray - this time I used a diameter of 26 cm, divide the dough into two discs and roll each into the size of a baking tray. Put the first disc on the bottom, put chicken breast, grated or sliced hard cheese, chopped sun-dried tomatoes and chopped olives on top.
- Close with another disc, press well and cover, then leave for another hour at room temperature.
- Preheat oven to 200 degrees.
- Mark the upper crust with a sharp knife on the diamonds, coat with a fork whipped with egg white and alternately sprinkle with poppy seeds and sesame seeds.
- Bake for about 30 minutes.
