Pan-Fried Focaccia Stuffed with Provola and Cooked Ham
Translated from Italian, the language of the reel.
GialloZafferano cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Marika Digiorgio on SeeMeCook
A focaccia that requires no long rising time, cooked covered in a pan and filled with gooey provola cheese and cooked ham. Serve immediately, while still warm.
- Time
- 45 minutes
- Cuisine
- Italian
Ingredients
- 170 g
- 5 g
- 16 g
Weights are estimates. Together, the ingredients weigh about 655 g before cooking, which is about 165 g per serving.
Steps
Add the flour to a large bowl. Add the instant yeast, salt, and extra-virgin olive oil.
Gradually add the water, mixing until a firm dough forms.
Transfer the dough to a work surface and knead until elastic.
Divide the dough in half and roll each portion into a disc.
Arrange the cooked ham and provola in the center of one disc.
Cover with the second disc and seal the edges carefully.
Transfer the focaccia to the pan, cover, and cook over low heat for 15 minutes.
Turn the focaccia over using the lid to help. Cover again and cook the other side over low heat for another 10–15 minutes.
Serve immediately.
Notes
The post mentions the BALLARINI Vipiteno pan and a ceramic nonstick coating. The quantity in the yeast sachet is not specified. The number of servings is not given; the yield is estimated.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 386
- Protein
- 17 g
- Carbs
- 59 g
- Fat
- 9 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
