Taleggio Stuffed Focaccia Recipe
rosemary, olive oil, mozzarella
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling Preparation
- 5
Prepare Filling
While the dough is rising, prepare the filling. In a bowl, mix together Taleggio cheese, mozzarella cheese, fresh rosemary, and black pepper.
Assembling Focaccia
- 6
Preheat Oven
Once the dough has risen, preheat your oven to 425°F (220°C).
- 7
Roll Out Dough
Divide the dough in half. Roll out one half into a rectangle that fits your baking sheet.
- 8
Spread Filling
Transfer the rolled dough onto a greased baking sheet. Spread the cheese mixture evenly over the dough.
- 9
Seal Focaccia
Roll out the second half of the dough and place it on top of the filling. Pinch the edges to seal.
- 10
Add Olive Oil and Rosemary
Drizzle the top with olive oil and sprinkle with additional rosemary if desired.
- 11
Dimple and Rest
Use your fingers to dimple the surface of the focaccia. Let it rest for another 20 minutes.
- 12
Bake Focaccia
Bake in the preheated oven for 20-25 minutes, or until golden brown.
- 13
Serve
Remove from the oven, let cool slightly, then slice and serve warm.