In Italy, eye-candy is everywhere, from the architecture in old cities and small towns to the artfully prepared food at every turn. When I lived in Rome and Sermoneta, there were so many delicious options that eating out was a big part of my entertainment. In Italy, food is fun, it’s revered, put on display in gleaming glass cases, sort of like Bulgari gemstones, but instead of emeralds and rubies, there’s fried pizza and polenta, arancini (rice balls) and zucchini flowers stuffed with mozzarella.
The experience of living Italy changed me. For one, I was more adventurous with food and started to appreciate different flavors and tastes. I began to enjoy wild boar ragu (yes, a sauce made with those rampaging wild animals that can destroy your car), deep-fried artichokes, chicory salad, fava bean puree, and buffalo milk mozzarella.
The truth is that I like to eat more than I like to cook, and in Italy with all of these choices it was a foodie’s delight. But ever since I moved to Germany I’ve had to do a lot more cooking because the culinary options in my local area are limited, very limited, and eating out is often disappointing. I couldn’t survive on the Spätzle, bratwurst, and goulash, or the German interpretation of spaghetti Bolognese, pizza, American dishes, or any other cuisine.
Thanks to podcasts, which, as always in my life here in Germany, are there to help and assist me, I learned a lot about cooking and how exactly to make some of my favorite things now that they are not available on street corners or even in the city center.
Here is the recipe for my focaccia ripiena (stuffed focaccia ) in a pan, and it’s easy and excellent.
INGREDIENTS
For the dough:
- 400 grams (3 1/3 cups) of OO flour (you can also use whole wheat if you like)
- 150 grams of plain yogurt (1/2 cup) (Greek is best)
- 1 small package of instant dry yeast
- 200 ml of milk (3/4 cup)
- Pinch of salt
- Olive oil (Farchioni or Carapelli brands are the best)
For the filling:
- Any type of sliced cheese (Provala is excellent)
- Prosciutto crudo or any deli slices (vegan choices also work well)
Directions:
- First mix the yogurt and milk together then add the instant yeast and salt.
- Once this is well mixed, slowly add the flour and knead into a ball.
- Split in half and thinly roll into the size of a 24 cm (10 inch) pan.
- Place the dough in the greased pan (making sure it curves up on the sides a bit) and then add the filling of your choice. Then roll the other half of the dough and place on the top using the curved-up sides of the bottom layer to close.
- Cook on medium heat for 8 minutes on each side.
Buon appetito!
ROSAMARIA MANCINI, PhD 