Stuffed focaccia

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Stuffed focaccia with greens and cheese

A rustic stuffed bread that's delicious and healthy
Servings 4
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes


  • Stand mixer (optional)
  • Baking sheet or pizza stone
  • mixing bowl
  • cutting board
  • knife
  • baking mat optional


Ingredients for the dough

  • 3 cups unbleached all purpose flour
  • 1 tbsp yeast, quick rise
  • 1/2 cup lukewarm water
  • 1/2 cup water
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 drizzle of olive oil to coat a large bowl for proofing

Ingredients for the filling

  • 1 cup melting cheese of choice, shredded or cubed I used scamorza, which is mild and lightly smoked
  • 2-3 cups dark leafy greens of your choice I used Italian kale, cavolo nero, and rainbow chard
  • 1 tsp red pepper flakes
  • 3 cloves of garlic, minced
  • extra virgin olive oil for sautéing enough to coat the sauté pan
  • salt & pepper to taste


Instructions for the dough

  • Gather your ingredients.
  • Start by dissolving the yeast into the lukewarm water with the sugar. Let the yeast activate. You will know it’s ready when foam starts to form, about 5-10 minutes. 
    1 tbsp yeast, quick rise, 1/2 cup lukewarm water, 1 tsp granulated sugar
  • Mix the salt with the flour and then dump the yeast mixture and start to mix everything together by adding a little water at the time until you have a lightly sticky dough. This preparation can be made using a stand mixer.  
    3 cups unbleached all purpose flour, 1 tsp salt, 1/2 cup water
  • Work the dough for a few minutes until you achieve a smooth and not sticky ball. Make sure you do that on a floured surface or baking mat. Knead with your hands or with the mixer for about 10 minutes to incorporate air into it. 
    1 drizzle of olive oil
  • Place the dough into a lightly oiled bowl (preferably not metal), cover with a kitchen rag or plastic wrap and proof until it doubles the size. 
  • Remove the dough from the bowl and work the dough for a couple of minutes. Divide the dough into 2 balls and stretch to obtain 2 disks. Set aside.  

Instructions for the filling

  • Gather your ingredients.
  • Wash the greens and chop them. Make sure that you remove the stems. Also mince the garlic. Shred or cube the cheese. 
    1 cup melting cheese of choice, shredded or cubed, 2-3 cups dark leafy greens of your choice, 3 cloves of garlic, minced
  • In a large sauce pan heat some oil and add the minced garlic. Cook on medium heat for a couple of minutes.  
    extra virgin olive oil for sautéing
  • Add the kale and cook on medium heat until it’s cooked. It will look wilted and will loose at least half of its volume. Add the pepper flakes, salt and pepper to taste. 
    1 tsp red pepper flakes, salt & pepper to taste
  • Assemble the focaccia. Preheat the oven @ 450 degrees. Lightly oil a round pizza sheet or a baking sheet. Place the bottom round on the sheet and start filling it with the veggies and the cheese. Cover with the second half of the dough and press down the edges to seal the focaccia. Before placing in the oven, drizzle a little extra virgin olive oil on top of the focaccia and sprinkle a little salt. 
  • Bake for about 15-20 minutes or until the focaccia is golden brown. Enjoy right away. Save leftovers for lunch and make sure you warm it for a few minutes before serving. 
Author: Rebecca
Calories: 1856kcal
Cost: $$
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Italian
Keyword: bread recipe, cheese, dark leafy greens, focaccia, kale, kale recipe, scamorza cheese, spicy, spicy bread, stuffed bread, stuffed bread recipe, tuscan kale


Calories: 1856kcal | Carbohydrates: 299g | Protein: 70g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 101mg | Sodium: 3213mg | Potassium: 880mg | Fiber: 13g | Sugar: 7g | Vitamin A: 5874IU | Vitamin C: 24mg | Calcium: 969mg | Iron: 20mg

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