Focaccia in a Pan, the Quick Recipe

Did you know that you can make focaccia in a pan, with an easy and quick recipe? Here's how to do it!

200 g of Luganega Paesana 500g AIA

300 g of flour

150 ml of warm water

100 g of grated cheese

Half a teaspoon of baking soda

Extra virgin olive oil as needed

Salt

Description

A different way to prepare focaccia at home is to cook it in a pan: did you know that? It's very simple. You will only need the ingredients and the right utensils!

The focaccia in a pan is as good as the classic baked one: it will only be slightly less high, because obviously it requires less leavening and a faster cooking. The focaccia in a pan can be prepared simple or stuffed. In this recipe, you will need to get the sausage Luganega Paesana 500g AIA and a good aged cheese to grate, which you will use for the filling.

Here are all the details to make the quick recipe of the focaccia in a pan.

Skinless Luganega

Procedure

Put the flour, the water, the baking soda, a tablespoon of extra virgin olive oil and a pinch of salt in the mixer or in the planetary, then mix all the ingredients well until you get an elastic and lump-free dough.

Transfer the dough to a floured work surface and divide it in half: take the first part and roll it out with a rolling pin, then do the same with the second.

In the meantime, you need to brown the sausage: pour a drizzle of extra virgin olive oil into the pan and brown the crumbled sausage, deprived of the outer part, until it has taken on a nice pink color. Remove it from the pan, transfer it to a bowl and let it cool well.

As soon as the sausage has cooled, pour the grated cheese into the bowl as well and mix well.

Now you can stuff and cook your quick focaccia in a pan: on the first circle of dough lay the sausage and cheese filling, then close with the second and seal the edges well.

Gently take the stuffed focaccia and cook it in a hot non-stick pan; after about 5 minutes, turn it on the other side using a lid and continue cooking for another 5 minutes.

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