STUFFED FOCACCIA
To this day, focaccia is still one of my favourite breads to bake. By stuffing it we get more texture, more layers, more contrast between soft and spongy, crisp and crunchy, and we celebrate seasonal broad beans.
Provided by Jamie Oliver
Categories Bread Recipes Jamie Cooks Italy Bread Italian Fruit
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, leave for a few minutes, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place the dough in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, pod the broad beans into a bowl, pinching the skins off any larger ones. Peel the garlic, finely chop with the top leafy half of the parsley and add to the bowl with 75ml of extra virgin olive oil. Finely grate in the pecorino and lemon zest, squeeze in the juice, season, mix together, then put aside.
- Lightly oil a deep baking tray (30cm x 40cm), and dust evenly with the breadcrumbs. Pound the dough a few times with your fist, then roll or stretch it out to 30cm x 80cm. Drape half the dough into the tray, leaving the rest overhanging. Pour over the broad bean mixture in an even layer, keeping some of the oil behind. Fold the overhanging dough over the top, drizzle with the reserved oil, then use your fingers to gently push down and, importantly, create lots of dips and wells in the dough. Cover with a clean damp tea towel and leave to prove until doubled in size again.
- Preheat the oven to 220ºC/425ºF/gas 7. Sprinkle the dough with sea salt, then bake for 25 minutes, or until golden and cooked through. Let it cool on a board, then slice up and tuck in. Absolute heaven.
Nutrition Facts : Calories 256 calories, Fat 8.4 g fat, SaturatedFat 1.9 g saturated fat, Protein 9.9 g protein, Carbohydrate 37.5 g carbohydrate, Sugar 1.6 g sugar, Sodium 1 g salt, Fiber 5.3 g fibre
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
STUFFED MOROCCAN PITTA
Stuff wheat-free bread with falafels, hummus, red pepper and rocket leaves for a healthy and filling lunch
Provided by Jennifer Irvine
Categories Lunch
Time 5m
Number Of Ingredients 5
Steps:
- Spread the hummus on the inside of each pitta, then layer with the falafels, pepper and rocket.
Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
STUFFED FOCACCIA
Found on net. Plan on trying this soon. Sounds SO good to me. I think it would be a great way to "trick" my sons into eating spinach. Prep time does not reflect thawing time.
Provided by Saturn
Categories Breads
Time 40m
Yield 1 Foccacia, 2 serving(s)
Number Of Ingredients 7
Steps:
- Thaw dough.
- Preheat the oven to 400 degrees F.
- Divide the dough into two.
- On a floured surface, either pat down or roll into two 10-11 inch circles.
- Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
- Spread the spinach across the top, and then cover with the remaining circle.
- Using your fingertips, gently press the edges together.
- Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
- Bake for about 30 minutes or until golden brown.
- Serve warm.
- Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.
Nutrition Facts : Calories 891.8, Fat 77.8, SaturatedFat 35.3, Cholesterol 152.8, Sodium 2024.6, Carbohydrate 5.3, Fiber 0.5, Sugar 1.6, Protein 43.9
STUFFED FOCCACIA WITH ROASTED EGGPLANT AND OREGANO
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F.
- Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.
- Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.
- Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.
SEAFOOD SALAD PITAS
"You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful," suggests Linda Evancoe-Coble of Leola, Pennsylvania. "Or pair it with a hearty soup for a change-of-pace supper."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.
Nutrition Facts : Calories 162 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
STUFFED FOCACCIA OR PITA PIENA
I haven't tried this but thought it sounded, well, interesting! Apparently the author, Matthew Fort, tasted it during his travels in Italy and he says it can be served hot, warm or cold. From The Guardian's weekend magazine.
Provided by Sackville
Categories Breads
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, yeast, water and salt in a bowl and work until smooth and elastic.
- Move to a warm place and leave to rise until doubled.
- Place the risen dough on your counter and pull it open in the middle.
- Punch down and then add the lard, kneading until elastic and silky.
- Put back in the bowl and leave to rise again.
- Preheat the oven to 180 C or 350°F.
- Roll out half the dough to about 2 cm thick and use it to cover the base of a large oven dish, greased with lard.
- Scatter over the pork rind, egg, sausage and pecorino.
- Roll out the rest of the dough to the same size and lay on top.
- Bind the two with half the beaten egg.
- Prick with a fork and brush on the remaining egg.
- Bake for about 30 minutes until golden brown.
Nutrition Facts : Calories 1680.4, Fat 69.4, SaturatedFat 28.7, Cholesterol 387.1, Sodium 1688.8, Carbohydrate 198.1, Fiber 8.8, Sugar 1.7, Protein 59.7
More about "stuffed focaccia or pita piena food"
STUFFED FOCACCIA - ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Category Breads-Flatbreads
SPICY STUFFED PITTA RECIPE - BBC FOOD
From bbc.co.uk
Category Light Meals & Snacks
STUFFED FOCACCIA RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 10-12Total Time 1 hrCategory VegetarianCalories 331 per serving
PITA STUFFED WITH MEAT (ARAYES) RECIPE FROM THE MIDDLE EAST
From today.com
4.2/5 (46)Category Appetizers,Entrées,Hors D'oeuvres
MOM'S FOCACCIA CHEESE STUFFED BREAD | WHAT'S COOKIN ...
From whatscookinitalianstylecuisine.com
Estimated Reading Time 5 mins
STUFFED FOCACCIA RECIPE, ITALIAN RECIPES - TARLA DALAL
From tarladalal.com
10 BEST HEALTHY PITA POCKETS RECIPES - YUMMLY
From yummly.com
PITTA BREAD RECIPE - BBC FOOD
From bbc.co.uk
SPANAKOPITA STUFFED SHELLS - KITCHN
From thekitchn.com
6 DELICIOUS WAYS TO STUFF A PITA - THE SPRUCE EATS
From thespruceeats.com
25 PITA RECIPES — WHAT TO STUFF IN PITA BREAD FOR A LUNCH ...
From thekitchn.com
STUFFED FOCACCIA - PASTRIES LIKE A PRO
From pastrieslikeapro.com
Estimated Reading Time 3 mins
FILLED FOCACCIA WITH HAM AND MELTED FONTINA - DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 2 minsServings 4
STUFFED FOCACCIA WITH ROASTED PEPPER VINAIGRETTE - MR. FOOD
From mrfood.com
Estimated Reading Time 1 min
CHEESE AND HERB STUFFED FOCACCIA - KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (10)Total Time 3 hrs 25 minsServings 8Calories 339 per serving
STUFFED FOCACCIA | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 545 per servingTotal Time 20 mins
MINI STUFFED PITAS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 12Energy 60 CaloriesCarbohydrate 7 gFat 2 g
STUFFED AND BAKED VEGAN RECIPES - FORKS OVER KNIVES
From forksoverknives.com
SHOCKINGLY EASY NO-KNEAD FOCACCIA RECIPE - BON APPéTIT
From bonappetit.com
SIMPLE VEGAN PITA PIZZAS - FORKS OVER KNIVES
From forksoverknives.com
10 EASY WAYS TO STUFF A PITA POCKET - KITCHN
From thekitchn.com
[HOMEMADE] CHICKEN SHAWARMA WITH HOMEMADE PITA STUFFED ...
From reddit.com
PROSCIUTTO-AND-PROVOLONE-STUFFED FOCACCIA RECIPE | MYRECIPES
From myrecipes.com
STUFFED PITA BREAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SCACCE (FOCACCIA-LIKE STUFFED BREAD) | ALL THINGS SICILIAN ...
From allthingssicilianandmore.com
FOCACCIA RIPIENA | FOCACCIA, RECIPES, FOOD TO MAKE
From pinterest.com
CHEESE STUFFED PITA BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
STOVE TOP STUFFED SWEET FOCACCIA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
STUFFED FOCACCIA ARCHIVES - HOT FOR FOOD BY LAUREN TOYOTA
PITA STUFFED WITH RADICCHIO AND CREAM CHEESE WITH ...
From worthyrecipe.com
FOOD STUFFED FOCACCIA SANDWICHES WITH SMOKED BACON STOCK ...
From dreamstime.com
STUFFED FOCACCIA RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
10 BEST PITA BREAD STUFFING RECIPES - YUMMLY
STUFFED MINI PITAS - THE PICKLE BARREL
From picklebarrelcatering.com
STUFFED FOCACCIA OR PITA PIENA RECIPES
From tfrecipes.com
SEARCH PAGE
From foodnetwork.co.uk
STUFFED FOCACCIA BREAD WITH SAUSAGE AND ONIONS RECIPE ...
From pinterest.com
PULLED PORK STUFFED FOCACCIA IN THE MAXIMUS PIZZA OVEN ...
From smokefireandfood.com
{FOCACCIA DI RECCO} THIN CRUST CHEESE-STUFFED FOCACCIA RECIPE
From saltandwind.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love