Stuffed focaccia with a Parmesan crust

Method

1. For the method I mostly followed the instructions
2. Mix the flour with the yeast, add the water and, once it’s all combined, the oil, and knead well for 15 min.
3. Leave to rest for 30 min, fold the dough towards the centre, leave for another 30 min, fold again and leave to rest for 1 hour and a half.
4. Fold again and place it in the middle of a tray on oiled baking paper and leave for 15 min.
5. With oiled hands, stretch out the dough and leave for 40 minutes, then make the dimples, brush with oil mixed with water and sprinkle with Parmesan
6. Bake at 200° for 40 min

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 110 g	100 g	% IR*	Share
Energy	255 kcal	232 kcal	13 %
Fat	3.8 g	3.5 g	5 %
of which saturates	0.6 g	0.5 g	3 %
Carbohydrate	48 g	44 g	18 %
of which sugars	0.2 g	0.2 g	0 %
Fibre	1.7 g	1.5 g	—
Protein	6.3 g	5.7 g	13 %
Salt	1.5 g	1.3 g	25 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos