Fugazzeta Rellena - la Ricetta della Focaccia Ripiena Argentina

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more economical for baking.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

Prepare about 640g of focaccia dough (link provided for the complete procedure).

Divide the dough into two loaves: one 350g (larger) and one 250g (smaller).

Cover the loaves with film and a rag, and let them rest for half an hour.

Grate all the cheeses (Galbanino, Scamorza, Provolone) coarsely.

For the onions, finely julienne them, then wash them in cold water for 2 minutes, drain, and wash again with hot water (about 55°C) three times to reduce their strong taste.

Dry the onions well, then season with chili, oregano, and a pinch of salt.

Roll out the larger loaf of dough into a round shape using a rolling pin, keeping an even thickness.

Grease a round aluminum pan (or non-stick pan) with Extra Virgin Olive Oil.

Place the rolled-out dough into the pan, lining the edges well.

Add a layer of cheese, followed by a layer of cooked ham, then more cheese, and another layer of cooked ham, finishing with the remaining cheese.

Cover with the smaller rolled-out dough, sealing the edges well to prevent cheese from leaking during cooking.

Sprinkle salt on top and let it rise for about 1.5 hours.

Make holes in the top with a knife to prevent excessive swelling during baking.

Add the seasoned onions on top and bake in the oven at 200°C for about 25 minutes, starting with 5-6 minutes in the lower part of the oven, then moving to the center for the remaining time.

Remove the focaccia from the pan and cut to reveal the melted cheese inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens