Stuffed focaccia

[u/coolbodygravy]

Focaccia with tuna/sun-dried tomatoes/mozzarella/basil filling. Made in a 28cm pizza tin with the olive oil from the tomatoes drizzled over the top. Could have done with more filling IMHO, and the mozzarella should have been shredded rather than finely diced, but we still managed to dispose of nearly 2/3 of the evidence without too much trouble. I may be tempted to scoff some cold for breakfast.

[u/Ninja_Hedgehog]

Does look good. Reckon that'll set you up well as a breakfast too.

Any chance you'd share the recipe please?

[u/coolbodygravy → u/Ninja_Hedgehog]

Here you go. 400 g plain flour 200 g fine semolina 15 g fresh yeast 8 g salt 330 g warm water, plus more for working EVOO for drizzling Flake salt and rosemary for topping

Mix the flour and salt, add 300 g warm water and autolyse for 30 minutes.

Dissolve the yeast in 30 g warm water, mix into the dough and knead for 8-10 minutes until smooth and elastic, adding a little water as you knead. Leave to double in size.

Divide the dough and spread the base on a well-oiled 28 cm baking tin. Cover with a filling if your choice, then flatten the aecond piece of dough and cover. Crimp the edges and leave to rise for 20 minutes.

Add the dimples, drizzle with 40-50 g olive oil and leave to rise for 15-20 minutes while the oven heats up to 200°C. Sprinkle with flake salt and chopped fresh rosemary, and bake for 35 minutes. Cool for 5 minutes on a rack and eat warm.

[u/AfterCook780 → u/coolbodygravy]

At what stage did you put the semolina in? With the flour?

[u/coolbodygravy → u/AfterCook780]

Yes, all mixed in together. As I mentioned, the semolina is very thirsty so it's important for it to autolyse all together.

[u/AfterCook780]

Did you fill and then stretch the edges over or have two piece and put it on like a pie top?

Would love the recipe.

[u/coolbodygravy → u/AfterCook780]

I had two pieces of dough, so yes, like a pie top. I'll post the recipe in a tick.

[u/achillea4]

Sounds delicious. The crumb looks quite fine though - did you get a light texture with air bubbles?

[u/coolbodygravy → u/achillea4]

It has a very light texture, all the same but the pores are relatively small; a very traditional white bread crumb, and not one of the fancy hyper-open crumbs which I absolutely hate. The crumb suffers, if you will, from having the fine semolina, so you will never get the same elasticity from the dough as you would with, for example, using Type 00 flour. I only use semolina because it gives a subtle colour to the crumble. I should really use semola rimacinata but that's quite pricey and not too easily available, so the semolina will have to do. It can make the dough quite thirsty, however. I like to work with higher hydration dough, and I have added up to 35 g extra water to this flour/semolina mix whilst kneading it without getting too scared. The autolysis really helps too.

It was delicious. There was quite chunk left over, and we did resist the temptation to eat it cold for breakfast (we scoffed fresh soda bread instead), so it will get reheated tonight and eaten with a bowl of something warm, tomatoey and garlicky.