The Italian Focaccia Recipe is a delicious savoury pie with a stringy filling of Formaggio and dried cherry tomatoes! This Italian Focaccia Recipe is prepared in no time and you can also consider it an empty fridge, in fact, you can stuff it with the vegetables or cheeses you have in the fridge. We can cook it both in the pan as I did and in the oven, you will get very soft potato flatbread (Italian focaccia) inside and crunchy outside! It is irresistible and at the first cut, you will amaze all your guests!
I chose to stuff it with Emmentaler cheese and cream of dried tomatoes in oil but if you want you can also stuff it with artichokes, mushrooms or onions in oil. Let’s see together how to achieve Italian Focaccia Recipe in no time!
This recipe is great for a 24-26 cm diameter pan.
4-5 medium potatoes
2-3 tablespoons of potato starch
4-5 tablespoons of breadcrumbs
olive oil to taste
Salt to taste
chives or other spice
FOR THE STUFFING:
4-5 slices of Emmentaler cheese or other cheese
4-5 dried cherry tomatoes in oil
FOR PEOPLE- 4
Amount per serving
% Daily Value*
Total Fat 5.4g 7%, Saturated Fat 2.3g 11%, Cholesterol 50mg 17%, Sodium 144mg 6%, Total Carbohydrate 43.1g 16%, Dietary Fiber 5.5g 20%, Total Sugars 3.1g, Protein 9.5g, Vitamin D 4mcg 19%, Calcium 172mg 13%, Iron 2mg 9%, Potassium 907mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Preparation Italian Focaccia Recipe
We start by boiling the potatoes in plenty of water. Once cooked, let them cool well and with the help of a knife, we remove the peel.
In a large bowl with the help of a fork or a potato squeezer we begin to crush all the potatoes well until they form a puree. At this point we add an egg and mix well. We combine olive oil and salt.
To make the dough hard, add a few tablespoons of potato starch and a few tablespoons of breadcrumbs until a smooth and non-sticky dough is obtained.
For the filling, with the help of a chopper, we blend 4-5 dried cherry tomatoes in oil to form a cream.
We take a pan, about 24 cm in diameter, and grease it well with oil and a layer of breadcrumbs. With half the dough we make the base, covering the entire surface of the pan well, even the edges.
At this point we combine the sliced cheese, you can choose the cheese you prefer more, I recommend a seasoned cheese.
We add our cream of dried tomatoes until it covers all the cheese. With the advanced dough, we cover our flatbread (focaccia), close the edges well. We oil the surface well and cover it with the breadcrumbs.
We transfer our flatbread (focaccia) to the stove and over medium heat let it cook for 12-13 minutes per side. Halfway through cooking, turn it over with the help of a plate. We serve lukewarm, it will be super greedy and racy!