- for the dough
- All-purpose flour 300 g
- Water 150 ml
- Extra virgin olive oil 1 tbsp
- Sugar 1/2 tsp • 470 kcal
- Brewer's yeast 7 g
- Salt a pinch • 1 kcal
- for the stuffing
- eggplant 1
- Red pepper 1
- Zucchini 1
- Garlic 1 clove
- Salt • 1 kcal
- Black pepper
- Extra virgin olive oil
- Mozzarella cheese 100 g
- to garnish
- Grated cheese
The stuffed mini focaccia with vegetables are tasty, stringy and incredibly soft appetizers. The basic dough, similar the pizza and bread ones, is simple and very quick to make. Once leavened, it is cut into a disc shape, stuffed with eggplants, zucchini, peppers and mozzarella and then baked in the oven. The final result will be a light, fragrant and also very crunchy focaccia thanks to the grated cheese coating, to be served hot or at room temperature.
It is a versatile recipe suitable for many different occasions, from the aperitif to the standing buffet, from the dinner appetizer to a snack. Every moment is the right one to enjoy these amazing stuffed focaccia.
Focaccia are great when served hot but remain just as tasty even at room temperature.
You can also prepare stuffed focaccia with summer vegetables with instant yeast for pizzas, so as to significantly reduce preparation times.
You can also vary the filling also depending on the season; instead of summer vegetables, you can add spinach or sautéed chicory, sautéed radicchio, a cheese of your choice and even a few pieces of speck, cooked ham or spicy salami.
How to store Stuffed Mini Focaccia with Vegetables
You can store the stuffed focaccia at room temperature for up to 12 hours, after which it is advisable to put them in the refrigerator in a container, covering them with a sheet of kitchen paper to absorb the moisture and not wet the dough. When it is time to serve them, reheat in the oven or microwave oven.
You can also freeze the already cooked focaccia and put them in a preheated oven at 320 ° F if necessary, until they are golden and crispy.
How to make Stuffed Mini Focaccia with Vegetables
In a large bowl pour the water and add the brewer's yeast and sugar, then dissolve well and then add the flour (1).
Add the oil (2) and the salt and knead vigorously for at least 10 minutes until the mixture is firm and homogeneous.
Form a loaf (3), cover the bowl with a sheet of cling film or a clean cloth and let it rise for about 3 hours.
Meanwhile, cut the eggplant, pepper and zucchini into cubes and cook them in a pan with a drizzle of oil and a clove of garlic for about 8 minutes (4).
After the resting time, roll out the dough with a rolling pin and make some discs with the help of a pastry ring or a glass (5).
Stuff half of the discs with the vegetables and the mozzarella, cut into cubes (6), and then close with the remaining ones by making the edges adhere well.
Using the same pastry cutter used previously, remove the excess dough (7).
Sprinkle the surface with a little grated cheese and bake in a preheated oven at 400° F for 12-15 minutes. Remove the mini focaccia from the oven and serve hot (8).