Stuffed Focaccia with Olives Tomato Sauce
Soft on the inside and beautifully golden on the outside, this Stuffed Focaccia hides a delicious filling of melted plant-based cheese and rich Mutti Pasta Sauce with Leccino Olives. Ready in just an hour, it’s ideal for breakfast, brunch or an easy meal to share.
Made with Pasta sauce with olives
Lively, savoury and chunky. Cherry tomato and Leccino Olives. Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the lively Cherry Tomato is paired with Leccino Olives - an Italian variety of olive considered one of the most rustic Italian varieties grown in regions of Umbria and Tuscany.The olives are kept whole for a chunky texture.
1h (COOK TIME: 15 min / PREP TIME: 45 min)
Easy
2 people
Ingredients
-
300
g
all-purpose flour
-
15
g
extra virgin olive oil
-
6
g
instant yeast
-
5
g
salt
-
400
g
Mutti Pasta Sauce with Leccino Olives
-
150
g
plant-based cheese
(or the one of your choice)
-
to taste
semolina flour
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Stuffed Focaccia with Olives Tomato Sauce: Method
- First, prepare the dough in a bowl: add the all-purpose flour, instant yeast, salt, water and extra virgin olive oil. Start mixing everything together with a spoon, then knead by hand for a few minutes. Divide the dough into two portions, cover, and leave to rest for 30 minutes.
- Using a little semolina flour and a rolling pin, roll out each portion of dough into a thin sheet, about 3 mm thick.
- Drizzle a little extra virgin olive oil into a 28–30 cm frying pan and dust lightly with semolina flour.
- Lay the first sheet of dough in the pan, spoon over the Mutti Pasta Sauce with Leccino Olives and add the cheese. Cover with the second sheet of dough and seal the edges well, folding them slightly inwards.
- Place the focaccia over a low heat and cook for 7 minutes. Lift the edge to check if the base is cooked. Brush the top with a little extra virgin olive oil and sprinkle with a bit more semolina flour, then flip the focaccia over using a lid to help. Continue cooking for another 7 minutes.
