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Stuffed Pizza (Focaccia Farcita) "Palma Sunday" Treat

stuffed%20pizza.jpg

I tried this recipe from the March, 2007 Italia magazine.

Dough:

2 t. dried yeast
350 ml water (Approx 11 oz.)
2 1/4 c. flour (500 g.)
1 1/2 t. salt
3 T. olive oil

Filling:
8 oz. Gorgonzola cheese (I used Cambazola)
8 oz. Mozzarella cheese
10 fresh basil leaves

Top:
1/2 sea salt
3 sprigs fresh rosemary
1-2 T. olive oil

Sprinkle yeast into 250 ml. (approx a cup) of water, leave for 5 minutes. Stir to dissolve. Mix flour and salt together in a large bowl, making a well in the center. Pour in the yeasted water and the oil. Mix. Add remaining water 3 T. at a time if needed. Dough will be sticky.

Turn dough onto floured surface. Knead until smooth (about 10 min.). Put dough into an oiled bowl, and cover with a cloth. Let rise until doubled (1 1/2 hr).

Punch down dough and divide in half. Form each half into a ball by pressing down on it with your hands while rotating it into an even round shape. (5 minutes). Let rest for 10 minutes.

Roll one ball into a 10 inch circle and place on an oiled baking sheet of pizza pan. Top with cheeses and basil leaves. Roll out second ball of dough, and cover pizza, sealing the edges. Cover with a towel and let rise again for 30 minutes.

Using fingers (I used end of a wooden spoon), form "dimples" all over top. Sprinkle with the coarse salt, and spread olive oil over top. Put a piece of rosemary in each dimple. Bake in preheated oven (425) for 30 min. until golden.

raw%20pizza.jpg

This is a keeper, although I would cook it 5 minutes less! I will also try other fillings and sage leaves instead of basil.

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Comments (5)

Luisa:

Boy, does that ever look good, Palma. I'm having guests for dinner the 14th and will make it for before dinner treat. Should be nice with a Sangiovese. I must subscribe to "Italia" one of these days.
Thanks for sharing.

Lou

Looks great, Palma! You are beating me at my own game. Negroamaro, anyone?

Yum.

What about adding some proscuitto to the filling?

Palma:

Yes, Jerry, I think prosciutto is a good idea!

OH NO, Mr. Bill! Not prosciutto and Gorgonzola... that is too American a move. Now dry cured olives and fontina... proscitto cotto and pecorino...

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