Pan-fried focaccia with vegetables and Valcolatte Mozzarella Cheese

N ° 2 people | 30 minutes preparation | 10 minutes of cooking

Dough ingredients
  • 250 g of flour 0
  • 140 g of water
  • 6 g of instant yeast for bread and quiches
  • 1 tablespoon of extra virgin olive oil (plus a little for the pan)
  • 4 g of salt
Seasoning ingredients
  • 1 Valcolatte Mozzarella Cheese
  • 1 yellow pepper
  • 1 white onion
  • 1 medium zucchini
  • 10 Pachino type cherry tomatoes
  • Basil to taste
  • Extra virgin olive oil
  • Salt
Stuffing preparation
  1. Wash and clean the vegetables.
  2. Finely chop the onion and brown it with a little oil, add the vegetables by raising the heat of the stove a little.
  3. Salt the vegetables, lower the heat and cook for 10/15 minutes without a lid.
  4. Turn off, let it cool and set aside.
  5. Cut the mozzarella into coarse cubes.
Dough preparation
  1. Combine all the ingredients in a bowl, start working with a fork to mix the liquids and then work with your hands until you get a homogeneous dough.
  2. Divide the dough into 4 parts and roll each into a not too thick disk.
  3. Lightly grease a pan with a drizzle of oil, heat it and then coat it with the first disc.
  4. Stuffed with the previously sautéed vegetables and half of the diced mozzarella, then cover with the other pastry. Seal the edges using a fork, cut out the excess and cook over low heat without a lid.
  5. When it is colored on the first side, turn the focaccia, using a lid to help you, and cook on the other side. It will take about 4/5 minutes per side.
  6. Eat right away.