Stuffed focaccia

Season:  All year

Type:  Breads

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  fennel, silverbeet, garlic

Recipe source: Adapted from a recipe at


  • measuring spoons
  • measuring jug
  • bowls – 1 small, 1 large,
  • measuring scales
  • tea towels
  • chopping board
  • cook’s knife
  • medium pot
  • colander
  • large frying pan
  • mixing spoon
  • rolling pin
  • baking pan
  • grater

For the focaccia:

  • 2 tsp yeast
  • 230 ml warm water
  • 100 ml warm milk
  • 1 tsp sugar
  • 50 ml olive oil
  • 600 g strong flour
  • 1 tsp of salt

For the filling:

  • 1 fennel
  • 400 g silverbeet
  • 2 garlic cloves, whole
  • 400 g mozzarella, grated
  • olive oil
What to do

  • Set out your ingredients.
  • Mix the flour and salt in a bowl. Note it is important to mix the salt through the flour – if you add the salt straight to the yeast it will kill the yeast. Make a well, add the yeast, sugar, water, warm milk and olive oil, mix together with your hands and add some more warm water if needed. Once you have formed a dough, take it out of the bowl and knead it for approximately 5 minutes. If the dough is hard to work with you may need more water; if it is too sticky you will need some more flour. The dough should be soft but not sticky, and dry to the touch.
  • Leave the dough to rest in a bowl covered with a tea towel. Leave to rise in a draught-free spot for 1 hour.
  • In the meantime, finely dice the fennel.
  • Chop the silverbeet.
  • Add 2 tablespoons of olive oil to the large frying-pan and then saute the silverbeet, fennel and whole garlic cloves. Once the silverbeet and fennel are cooked leave them to cool and remove the garlic cloves prior to filling the focaccia.
  • Preheat the oven to 200°C.
  • Lightly sprinkle a clean surface with some flour. Take the dough out of the bowl, divide it into 2 even pieces and stretch each piece out with your hands or a rolling pin.
  • Place one piece into the bottom of an oiled round baking pan. Add the silverbeet and fennel and last the mozzarella. Then cover with the second piece of dough and close the edges together, making a pattern with a fork. Leave the focaccia to rise again for about another 20 minutes, covered with a tea towel.
  • Prior to placing the focaccia in the oven drizzle with olive oil and a light sprinkle of salt.  Place into the preheated oven and cook for approximately 30 minutes, until golden brown and cooked. Cut and serve warm.
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