Filled Focaccia
- 1 package active dry yeast
- 3 1/2 cups all-purpose flour, plus more for working the dough
- 1 teaspoon kosher salt
- Thinly sliced prosciutto (about 6 slices for each torta)
- Grated Taleggio or stracchino (about 5 ounces for each torta)
- Prosciutto-and-grated-cheese combination (about 4 slices prosciutto and 3 ounces
- cheese for each torta)
- Broccoli di rape or other greens, sauteed with garlic
- Tangy salad greens like arugula or mesclun mix
- A food processor fitted with a steel blade; a wooden rolling pin; two 10-inch cast-iron skillets (or just one, if thats what you have)
- Dissolve the yeast in 1/4 cup warm water in a small bowl; let it sit for several minutes, until it starts to bubble.
- Put the flour and salt in the bowl of the food processor, and pulse for a few seconds to blend.
- Combine the dissolved yeast with a cup of warm water.
- With the processor running, pour all the liquid into the flour.
- Process until the dough clumps on the blade and cleans the sides of the bowl, about 20 seconds.
- Process another 20 seconds, for a total of about 40 seconds.
- (If the dough does not gather on the blade or process easily, it is too wet or dry.
- Feel the dough, then work in more flour or warm water, in small amounts.)
- Turn the dough out on a lightly floured surface, and knead for a minute into a smooth round.
- Put it in a large, oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
- Put a rack in the bottom third of the oven, and heat it to 450.
- Deflate the risen dough, and cut it in half.
- Flatten each piece into a round, about 9 inches in diameter, and lay each in a cast-iron skillet.
- Press and stretch the dough to fill the entire bottom of the pan, then dimple the top all over with your fingertips.
- (If you only have one suitable skillet, put one piece of dough back in the oiled bowl and let it rise again, covered, while you shape and bake the first torta.
- When the skillet is empty, deflate the second piece of dough, shape it, and bake it.)
- Bake the breads about 15 minutes, until light brown on top.
- Turn them out to cool on a wire rack.
- Another option is to cook it on top of the stove in the skillet over medium heat, flipping it several times until done, about 10 to 15 minutes.
- To fill the torte: Slice off the top half of each with a long serrated knife, and cover the bottom with slices of prosciutto, grated cheese, sauteed greens, or a combination of these.
- Replace the tops of the torte, set them on a baking sheet, and return to the oven.
- Bake another 10 minutes or so, until the torte are golden and the fillings hot.
- (If you like, lift the top of the torta and scatter salad greens on the hot fillings, then cover.)
- Slice the torte into pieces or wedges and serve.
active dry yeast, flour, kosher salt, stracchino, combination, cheese, broccoli, salad greens like arugula, processor
Taken from www.epicurious.com/recipes/food/views/filled-focaccia-372314 (may not work)