Stuffed Focaccia bread:
3 delicious filling plus recipe

What I have brought you today is not really a recipe, but three combinations of intoxicating flavors that can leave anyone who admires these splendors speechless. Three schiacciate super filled with simple and rustic elements, not very refined but surprisingly good.

There are millions of variations to fill a schiacciata, all you need is a little imagination and you’re done. Try sbriciolona, raw ham, roasted ham or bresaola, perhaps accompanied by sautéed vegetables, or delicious creams of pecorino cheese, or truffles, or mushrooms. Give vent to your imagination to create a schiacciata in the shape of you, that will delight not only your palate but also your soul.

Do not forget, however, that a good stuffed schiacciata needs an excellent dough, crispy outside and soft inside. Try to prepare the wonderful version that I have reported by clicking here!

stuffed focaccia mortadella
stuffed focaccia
stuffed focaccia

Stuffed Focaccia bread

Stuffed Focaccia bread: 3 delicious fillings
Prep Time 10 minutes
Cook Time 4 minutes
Course Appetizer
Cuisine Italian


Beef carpaccio, arugula and burrata

Mortadella, pecorino cheese and pistachio cream

  • 1 square of homemade focaccia
  • 80 g pistachios 5 tablespoons of 30 gr of 20 gr of grated pecorino cheese 2 hundred grams of 6
  • 5 tbsp olive oil
  • 30 g grated parmesan cheese
  • 20 g grated pecorino cheese
  • 200 g mortadella
  • 6 thick slices of soft pecorino cheese (or another soft cheese)

Lard, Gorgonzola cheese and honey


  • This that I have reported is not exactly a recipe, but rather a combination of heady flavors capable of bewitching any foodie. To make the super-filled schiacciata with carpaccio, arugula and burrata, you will first need to prepare a homemade focaccia, which you can find by clicking thelink above. Then, while still warm, drop a handful of arugula on the flatbread, lay the carpaccio fillets on top and finally open the burratine spreading them all over the surface. A turn of oil, salt and pepper and here's to you the first paradise!!!
  • To make the second instead you have to start from the preparation of salted pistachio cream. Then place a pot with water on the stove and bring it to a boil, then cook your pistachios for 3-4 minutes. Remove them with a skimmer and place them on a clean dish towel. Scrub them with the towel to remove all the skins, then blend them in a blender. Add 5 tablespoons of oil, the parmesan and pecorino cheese, and mix everything together. Spread your cream on one side of the hot schiacciata, then lay the mortadella on top and lastly the slices of pecorino. Close with the other side of the schiacciata and here is your second paradise!
  • Last, but not least, is the schiacciata with gorgonzola, lard and honey. Open your schiacciata in two, let the gorgonzola cheese rub on one side of it and then spread the lard slices. Drop a few teaspoons of honey and close. Are you ready to taste this third paradise? Enjoy!!!






Chianti Classico DOCG, Red Wine from Tuscany, Italy – Sangiovese Grapes

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