Chicory and stracchino stuffed focaccia

So hungry???

The answer is: focaccia! and the stuffed one, very very stuffed!

How many specialties can be prepared with pizza dough? So many! and one of these is stuffed focaccia (or stuffed pizza).

Soft dough inside and slightly crunchy on the bottom. In the middle? Stracchino cheese lava and the strong flavor of stewed chicory.

In Naples they would say: “nu babbà!”


SERVES 4 people
READY IN 3h 30′



1 lb all-purpose flour

½ oz salt

1 cup warm water

½ oz brewer’s yeast dissolved into 2 tablespoons warm water

2 tablespoons extra virgin olive oil


1 ball chicory

1 teaspoon chopped onion

2 tablespoons extra virgin olive oil

¼ glass red wine

½ glass hot water

Salt to taste


all-purpose flour to taste (for the pastry board)

oil to taste (for the baking tin)

1 tablespoon extra virgin olive oil

1 mozzarella

8,8 oz fresh cheese (I used “stracchino”)


3 tablespoons Parmigano cheese





In a bowl, place the flour, the salt and ¾ cup warm water. Mix with a fork. Add the brewer’s yeast  dissolved into 2 tablespoons warm water, the oil and the remaining water until you get a wet mixture. Put some flour on the pastry board. Then place the mixture in the centre and knead it quickly by hand (just for 5 seconds!!). Cover the dough with a kitchen rag and let it rise for 3 hours.





Thinly slice the chicory.

Sautè the onion in oil in a non-stick pan. Add the chicory and sauté for a minute. Add the wine and let it evaporate over high heat.

Add hot water and a pinch of salt, cook for 5 minutes then turn the heat off.




Divide the pizza dough into two pieces

and roll them out.

Place the first piece in a oiled baking tin

then sprinkle with oil and add sliced mozzarella.

Cover with ¾ of cooked chicory and stracchino cheese and then

the second layer of dough.

Press the edges with your fingers.




Cover with the remaining chicory and stracchino and sprinkle with Parmigiano cheese.

Cook it in preheated oven at 250°C for 20 -25 minutes.

#getBready & enjoy your meal

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Post Author: Aurora

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