Focaccia in Padella Ripiena
(foh-KAH-chah een pah-DEHL-lah ree-PYEH-nah)
Il Pranzo della Domenica: The Sunday Anchor
Forget the myth that authentic Italian baking requires a wood-fired oven and a sourdough starter you've been nursing for three days. In the real world, resourceful Italian matriarchs are masters of weeknight pragmatism, using standard baking powder to put a hot, crispy, stuffed flatbread on the table in twenty minutes flat. Known as the ultimate svuotafrigo, or fridge-emptier, this skillet focaccia is a brilliant vessel designed to rescue whatever leftovers you have lying around. We are filling this one with garlicky greens and smoked cheese—a nod to the wild chicory grandmas used to forage, but built for a bustling weeknight using whatever is in your crisper drawer.
Ingredients
- all-purpose flour3 cup
- water1 cup
- extra virgin olive oil5 tbsp
- aluminum-free baking powder1 tbsp
- kosher salt1 1/2 tsp
- Swiss chard, escarole, or mature spinach1 large bunch
- garlic1 med clove
- red pepper flakes1/4 tsp
- smoked provolone or low-moisture mozzarella6 oz
Method
- 01
Sauté the greens until fully wilted and squeeze out any excess liquid.
Heat one tablespoon of olive oil in a skillet over medium heat with the smashed garlic and red pepper flakes, then add the greens, season with salt, and cook until the water evaporates. Moisture is the enemy of a crisp crust, so be sure to squeeze out any excess liquid once the greens cool slightly.
- 02
Mix the dry and wet ingredients, then knead briefly into a cohesive ball.
Whisk the flour, baking powder, and salt in a large bowl, then pour in the water and three tablespoons of olive oil. Mix with a fork until shaggy, turn out onto a lightly floured surface, and knead with your hands for two to three minutes until smooth. Do not overwork it.
- 03
Rest the dough under a bowl for fifteen minutes.
Do not skip this. Giving the gluten time to relax prevents the dough from fighting you and snapping back when you try to roll it thin.
- 04
Divide the dough in half and roll each piece into a thin circle.
Using a rolling pin, roll the first piece into a circle about an eighth of an inch thick, slightly larger than your ten or eleven-inch non-stick skillet. Repeat with the second piece.
- 05
Layer the dough and filling in a cold skillet.
Brush the bottom of your cold skillet with a little olive oil and lay the first dough circle inside, letting the edges creep up the sides of the pan. Spread your sautéed greens evenly over the dough, leaving a half-inch border, and layer the cheese on top.
- 06
Cover with the second piece of dough and tightly crimp the edges to seal.
Place the second dough circle on top and use your fingers to pinch and roll the bottom edge over the top edge. If you don't seal it well, the cheese will escape and burn in the pan. Prick the top lightly with a fork to let steam escape.
- 07
Cook covered over medium-low heat until the bottom is deeply golden.
Brush the top of the dough lightly with the remaining olive oil, cover the pan with a tight-fitting lid, and let it cook undisturbed for six to eight minutes. Peek underneath with a spatula to ensure it has browned nicely.
- 08
Flip the focaccia like a frittata and crisp the second side.
Slide the bread onto a large flat plate, invert the skillet over the plate, and carefully flip them together so the focaccia lands uncooked-side-down back into the pan. Cook for another six to eight minutes uncovered until the bottom is golden and the cheese inside is molten. Let it rest for two minutes before slicing.
Notes
Embrace the fridge-emptying mentality.
A true Italian kitchen wastes nothing. This skillet bread is the ultimate canvas for leftovers—toss in half a bell pepper, a nub of salami, or even yesterday's ragù. Just ensure wet ingredients are drained so the dough stays crisp.
Translating Italian instant yeast.
Many first-generation Americans hear 'yeast' from their parents and buy active dry yeast, leading to failure here. Italian 'lievito istantaneo per torte salate' is chemically identical to American baking powder, which is the true secret to this twenty-minute meal.
Master stovetop heat control.
Patience is required here. Use medium-low heat; high heat will blacken the outside of the flour long before the interior dough cooks through and the cheese has a chance to melt.
From Cook Italian in America.