Today we prepare together the vegetable stuffed bread recipes in a pan, a quick and easy recipe, perfect for the dinner of the whole family. It is prepared in a very short time, without rising times, since instant yeast is used for savoury pies. We can stuff it at will, with everything we have in the fridge, for example with ham and cheese or with tomato and mozzarella or for a tastier version with tuna and onions. I have used the fresh chicory from my garden, sautéed in a pan with oil and chilli pepper.
To make this vegetable stuffed bread recipes we will only need a pan with a lid, we will not even have to turn on the oven and we will bring our vegetable stuffed bread recipes to the table in less than 30 minutes. Now let’s see together how to prepare the vegetable stuffed bread recipes in the pan!
Preparation time: 20 min
Cooking time: 8 min
Ready in Ready in 28 min
400 gr of flour
250 ml of water
3 tablespoons of extra virgin olive oil (25gr)
1 teaspoon salt
1 teaspoon of baking soda)
FOR THE STUFFING:
350 gr of chicory sautéed in a pan with oil and chili pepper
150 gr of smoked scamorza cheese
FOR PEOPLE- 4
1. Preparation vegetable stuffed bread recipes
To prepare the vegetable stuffed bread recipes in a pan, in a bowl combine the flour, the sachet of instant yeast for savoury pies, salt and mix with your hands or with a fork.
We pour the water and the spoons of extra virgin olive oil, mix and start working the dough with your hands, first in the bowl and then on the work surface, until it forms a smooth and homogeneous dough. Let’s help with other flour if necessary to work the dough.
Let our dough rest for about 10 – 15 minutes. In the meantime, cook the chicory with oil and chilli in the pan. We heat the extra virgin olive oil with the chilli pepper, add the cooked chicory and pass it again for a few minutes.
Then divide our dough in half and roll it out, with a rolling pin, until you get two round sheets, the diameter of our pan. The pan that I used is 28 cm in diameter.
Let’s take one of the two-round bases and start preparing our vegetable stuffed bread. first, add a layer of smoked scamorza, then the layer of chicory sautéed in a pan and finally a last layer of scamorza.
Then we close with the second round sheet and seal the edges well so that the flatbread does not open during cooking. put the non-stick pan to heat a few minutes, transfer our focaccia to the pan and cook it for about 4 minutes on each side, with the lid. We check the cooking well, as soon as we smell a slight “scorched” smell we turn the focaccia. To turn the focaccia halfway through cooking, let’s help with the lid.
Once cooked on both sides our vegetable stuffed bread in a pan is ready to be brought to the table!