Stuffed Focaccia


stuffed-focaccia.jpegStuffed Focaccia takes a bread favorite one notch  higher.  I came late to “The Great British Bakeoff” and have always been sorry for that. Unlike American baking shows that seem to care only about the glitz, this is actually a baking show. Anyway, when I finally arrived I loved it to the point I purchased a book from one of the shows.

This Stuffed Focaccia is from, “The Great British Bake Off Big Book of Baking”. As usual I have altered it somewhat, most notably the filling. Mike absolutely loves it.

It’s a great picnic bread and you can fill it with whatever you want. They used salami, cheese and fresh spinach.

The measurements and some of the directions need translation for American kitchens as they are all metric. Other than that this is very straight forward and a great bread to start with. I let mine rise, punch it down and then refrigerate it for two days, which I believe helps develop the flavor.

Stuffed FocacciaIngredients for Stuffed Focaccia3 1/2 cups bread flour (500 grams or 17 1/2 ounces)
1 3/4 teaspoons instant or bread flour yeast
2 teaspoons salt
2 teaspoons finely chopped dried rosemary or 1 1/2 tablespoons fresh
1 1/3 to 1 2/3 cup water
3 tablespoons olive oil

Put the flour, yeast, salt and rosemary in a mixing bowl. Whisk to mix. Dry ingredients for Stuffed FocacciaMix the oil and 1 1/3 cup water together. Water and oil for Stuffed FocacciaAdd it to the dry ingredients and beat with a dough hook until it come together.Liquids over dry ingredients for Stuffed Focaccia If the mixture is dry, add additional water 1 tablespoon at a time. The dough should be very soft.Dough mixing for Stuffed Focaccia

Beat for 3 minutes to develop the gluten.Dough mixing for Stuffed Focaccia It has developed enough gluten when a small piece of dough stretched out is transparent. This is the windowpane test used in professional bakeries. If it breaks apart, continue beating it and testing it.Windowpane test for Stuffed Focaccia

Place it in a greased bowl, Dough in container to rise for Stuffed Focacciacover it and allow it to rise for about 1 1/2 hours until doubled.

Punch down and place in the refrigerator up to 3 days.

Focaccia Dough, cut in half
1/2 to 2/3 cup roasted red pepper, cut into strips (bought is fine)
1/3 to 1/2 cup calamata olives, cut in half
2/3 to 1 cup quartered artichoke, cut in half
1/2 cup grated parmesan or asiago sheese
1/4 to 1/2 teaspoon cayenne pepper
2 to 3 tablespoons olive oil

Spray a 9x9x2 inch pan with cooking spray and set aside.

Cut the focaccia dough in half without kneading it Pat, press or roll half of it into the prepared pan. Stretch it out with your fingers if it springs back. Pressing out layer for Stuffed Focaccia If only the corners are not covered don’t worry about it. Bottom layer pressed out for Stuffed FocacciaFill it as desired to within 1/2 inch of the edges.  I used the following ingredients:Stuffing ingredients for Stuffed Focaccia

Layer the ingredients over the dough.  Filling ingedients on for Stuffed FocacciaPat, press or roll the second piece of dough out. Wet the edges of the bottom piece with water.Wetting edges for Stuffed Focaccia Place the top piece on and press down on the edges to stick them together.Top layer on for Stuffed Focaccia

Cover and allow to rise for about an hour in a warm place until about doubled.

Preheat the oven to 425°F. Dimple the dough deeply with your fingers.Dimpling the dough for Stuffed Focaccia Brush the oil on liberally. Brushing with oil for Stuffed FocacciaMix the cheese and cayenne pepper togetherCayenne and cheese mixed for Stuffed Focaccia and sprinkle on top.Cheese on top layer for Stuffed Focaccia

Bake for 20 to 25 minutes until the top is deep golden brown. Cool. Serve warm.

Yield: 1 9×9″ loaf.


Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
Print Friendly, PDF & Email

4 thoughts on “Stuffed Focaccia

  1. Cat

    Love your recipes, Helen – they’re always very well thought out.

    One of our family favorites for years has been Joscelyn Dimbleby’s Greek bread – similar to this, but made in a deep cake tin, so more loaf-like. Feta, fresh tomatoes, olives, fried onions and herbs (oregano and another I never remember!) from her “Almost Vegetarian” cookbook she produced with Sainsburys, which is chock full of innovative and delicious recipes. Worth getting!

  2. Rockyrd

    Beautiful! Drooling here, You had me at the artichokes.
    I have been making a similar thing for years but I roll mine out larger then fill and then roll up like a jelly roll. I like your method and will try it next time.
    Can’t agree more with you about the “Great British Bake off”. What a terrific show with many talented bakers. Its so unlike any we have here. If you go to PBS you can watch some of the previous shows on line.
    Love the beautiful location and their kitchens. Especially their little ovens!
    Thanks for another great idea.


    1. hfletcher Post author

      Hi Rockyrd: When I opened my take out shop, we joked about calling it artichokes and red peppers because I love them so much and had them in a lot of items. I wonder where the “Great British Bake Off” is shot. I love the large white house you can see in the background sometime. I agree about the location and their kitchens. Just a wonderful baking show and there aren’t many of those. God forbid we should have a TV food show that actually taught something instead of just entertaining. Anyway, enjoy!

Comments are closed.