Stuffed Focaccia
by Tarla Dalal

This Italian flat bread has got its name from the latin word focus, which means "hearth". Italian style ingredients such as roasted peppers, sun-dried tomatoes, olives, fragrant fresh or firm ripe tomatoes will complement this bread dough to perfection.

I have used a combination of cottage cheese (paneer) and cubes of mozzarella that melts just perfectly inside the focaccia. Focaccia is very similar to a pizza base but this recipe uses two pizza bases sandwiched with a cheese and basil mixture.

Sea salt sprinkled on top of the focaccia gives it a delicious crust. Bake this bread just before dinner and enjoy it with a bowl of hot soup .

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Stuffed Focaccia recipe - How to make Stuffed Focaccia

1 recipe basic pizza base
3/4 cup crumbled paneer (cottage cheese)
3/4 cup mozzarella cheese cubes
1/4 cup chopped basil leaves
2 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients
1/2 tsp sea salt (khada namak)
butter for greasing and brushing

Method

Prepare the pizza dough as mentioned in the recipe. Divide the dough into 2 equal parts.
Roll out each portion into a circle of 200 mm. (8") diameter and 8 mm. (1/3") thickness.
Place one dough circle on a 200 mm. (8") greased pie dish.
Top with the cottage cheese, cheese, basil leaves, chilli flakes and salt.
Top with the second dough circle and seal the ends tightly, using a little water.
Brush the top of the focaccia with a little water and sprinkle the sea salt over. Prick the focaccia with a fork at regular intervals.
Bake in a pre-heated oven at 220°c (430°f) for 15 to 20 minutes or until the base is evenly browned.
Brush the hot focaccia with butter.
Serve warm, cut into wedges.