Stuffed Focaccia with Ham and Cheeses | Akis Petretzikis

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar provides acidity while honey adds sweetness.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in sodium than black.

Prepare focaccia dough according to recipe instructions and let it rise until doubled in size.

Preheat the oven to 425°F (220°C).

Grease a baking sheet with olive oil.

Transfer the risen dough to the baking sheet and stretch it to fit.

Dimple the surface of the dough with your fingers, creating small wells.

Drizzle olive oil generously over the top, ensuring it fills the dimples.

Sprinkle sea salt, rosemary, and pepper over the dough.

Scatter sliced garlic, cherry tomatoes, and black olives evenly on top.

Add mozzarella and parmesan cheese, pressing them slightly into the dough.

Sprinkle with oregano and thyme for added flavor.

Let the dough rest for another 20 minutes to rise slightly.

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Remove from the oven and drizzle with balsamic glaze.

Garnish with fresh basil before serving.

Cooking Techniques

Spice Level:

Allergens