Crescentone or crescenta
10 minEasyStuffed Focaccia with Scamorza Cheese and Mushrooms
Soft and tasty, this stuffed focaccia has a bold flavor thanks to the combination of scamorza cheese and mushrooms.
- Difficulty
- Easy
- Prep Time
- 30 min
- Cook Time
- 30 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 10 g
- flour 00, 500 g
- water, 350 ml
- salt, 15 g
- extra virgin olive oil, 3 tablespoons
- champignon mushrooms, 300 g
- mild scamorza cheese, 200 g
Method
In a bowl, mix the flour with the dry yeast, then add the oil and salt, and finally the water, mixing well. Transfer the dough to a floured surface and knead for about 15 minutes until elastic.
Place the dough back in the bowl, cover with a cloth, and let it rise for at least 3 hours.
Meanwhile, clean the mushrooms, slice them, and cook them with a drizzle of oil and a pinch of salt for about 10 minutes.
After the rising time, divide the dough into two parts. Place the first half in a baking tray lined with parchment paper. Spread the mushrooms and scamorza cheese on top.
Cover with the remaining dough, seal the edges well, brush with oil, and let rest for about 30 minutes.
Prick the surface with a fork and bake at 180°C (350°F) for about 30 minutes.
