Focaccia or Schiacciata? – Stuffed schiacciata with onions, zucchini, mushrooms and fontina
Focaccia o schiacciata? – Schiacciata ripiena con cipolle, zucchine, funghi e fontina
Even though this week is a crazy week, I think I am even crazier to be cooking, when I should be either packing or painting or working on some menus and certainly not working on my blog. I am just a little obsessive when food is concerned and I just wanted to make this schiacciata for such a long time, that I decided to stop postponing and make it in a little rush!
Another Italian little stuffed bread, it can be called focaccia ripiena (ripiena = stuffed, filled), torta ripiena or schiacciata…the dough is somehow the same, then it’s stuffed with vegetables and melting cheese.
Schiacciare means to crush, so schiacciata means crushed. Basically the dough is crushed flat so you get a great filling in between the two sheets. You have different types of schiacciata, in Florence, they also have schiacciata con l’uva which is a sweet version of this one but made with black grapes. In the South, in the Catania region (Sicily), they have schiacciata catanese which is a savory schiacciata stuffed with sausages, cheese and cauliflower. I have seen schiacciata mainly stuffed with vegetables and never tried any other version.
This is perfect for a little aperitivo, you can cut it in small squares and serve it with some olives and cold cuts when you have guests over with a little cup of Champagne. The melting fontina on top of vegetables in the middle of a deliciously crunchy, salty and “herby” crust is delightful. The rosemary is my favorite herb on focaccia, its scent infuses in the crust and your house smells like a bakery from heaven. You can use caciocavallo cheese if you can find it, but the cheese needs to be a melting one.
You don’t need to work the dough as much as I did, I let it rest overnight. When I have time, I let it rest a long time, then knead it again, the whole process taking 12 hours, I get a wonderful dough, light and airy and crunchy on the outside. If you don’t have time, you can just let it rest for one hour, knead it again and let it rest for another hour, and it should be fine.
For the dough
- 500 g white flour
- Beer yeast dissolved in a glass of water (or more)
- 4 tbs olive oil (+ 1)
- 1/2 tsp kosher salt
- rock salt for topping
- 1 rosemary sprig for topping, roughly chopped
- 1 thyme branch for topping, roughly chopped
For the stuffing
- 2 zucchini, thinly sliced
- 1 large yellow onion, sliced
- 2 cups mushrooms, sliced
- Italian fontina cheese
- 1 tbs olive oil
- 1 + 1 tbs olive oil
- salt and pepper
In a mixing container, place flour. In a glass dissolve about 1 tsp beer yeast in a lukewarm glass of water. Mix with flour and add olive oil and salt. Gradually mix all ingredients together and knead the dough with your hand. You want a soft consistency almost sticky but very elastic dough, so if the dough tends to be hard, add water. Knead for about 10 minutes. Place in a container, cover with a cloth and let it rise for about one hour. It should double its volume. Knead the dough again and let rise for another 2 hours. Repeat the process twice.
While the dough is rising, start melting onions. Heat olive oil in a pan, then add sliced onions. Let them brown at medium temperature, then decrease heat, cover with a lid and let it cook slowly until they turn soft and caramelized. Remove from the pan. In the same pan, heat 1 tbs olive oil, then add mushrooms and zucchini, salt and pepper, and cook until the vegetables are soft and water has evaporated.
Cut the dough in two pieces. One should be a little bigger than the other one. Using a rolling pin or your hands, roll the dough in two sheets, one slightly larger than the other one. The dough should not be too thick, about 7 mm thick.
Using an oven tray, or a large rectangular dish, place larger dough in the greased dish, add one layer of onions, then add mushroom/zucchini mixture. Add slices of fontina on top and cover with the other dough sheet, using the extra dough from the bottom sheet to seal the sciacciata.
Place rock salt all over the top, spread olive oil all over the surface and add rosemary and thyme. Using a fork, make a few holes on top to prevent the dough from inflating. Cook in a pre-heated oven at 375F – 380F. When the top is lightly golden brown, remove from the oven. Serve hot.
This entry was posted by silvia on October 28, 2009 at 10:13 pm, and is filed under Appetizers, Breads, tarts and pizza. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Wow, look at that and you used one of my favorite cheese, fontina. I’m not surprised why you’re still blogging. Always looking forward to your recipes.
Silvia, this is so gorgeous! I love anything with bread baased food and with fillings too. And it’s in my list to do! Great job! No doubt you’ve to cook, have to feed your mister so that he has enough energy to help you out with the painting LOL! ha ha ha…
Yum! I’m usually not a sandwich person but this looks scrumptious.
Ah, you stopped everything to cook because everything else was getting to be too much! I bet this helped you calm down. Looks so wonderful – I have to go to school to learn what you already know about great bread!
Beautiful! It’s like an Italian quesadilla! Love the idea of stuffing foccacia with tasty goods and yes, what a wonderful appetizer or meal this would be. I should snip some sprigs from our little rosemary shrub and make this soon!
So beautiful. I know what you mean about cooking. I have packing to do this weekend too but it isn’t stopping me
This looks absolutely amazing. When I saw this I got the strongest craving for it…even though I’ve never even heard of schiacciata before.
You got some nice close up pictures on the zucchini schiacciata
This is absolutely stunning! I love schiacciata.
After living in Italy for a year, my heart always skips a beat when I see recipes like this one. What a wonderful place with such rich food culture, if I could I would bring every part of it home with me, instead it remains a fond memory.
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I just came across your recipe for stuffed foccaccia, even though it seems you posted it last year. It looks fabulous and I’d like to try making it, but what exactly is beer yeast? I’ve seen Italian recipes calling for the same thing (lievito di birra) but don’t know where to find it or if it goes by a different name. Can you email me the answer? Thanks. email@example.com
Made this today…a rainy day here in Santa Barbara. Perfect for this type of cooking. It was my very first time working with yeast. The result was amazingly beautiful to look at and eat! Sooooo scrumptious. Thanks for sharing such a great recipe…