Wanted something rustic and tasty, to taste with friends in front of a pint of beer fresh from the tap?
How about a nice piece of our stuffed cabbage and bacon focaccia: soft dough, stuffed with cabbage cooked in a pan and strips of bacon!
This tasty focaccia is made with a mixture of flour and water, enriched with butter and oil, ingredients that make it particularly soft, which is well suited to be used as a basis for stuffed buns.
The abbinamente cabbage and bacon, then, is very tasty and reminds me 'the perfume of German breweries.
A rustic dish and full of flavor that will not be able to resist!
- Ingredients for the dough
- water 125 g
- flour 0 500 g
- Whole milk 125 g
- Butter at room temperature 60 g
- Extra virgin olive oil 40 g
- Fine salt 10 g
- dry yeast 3.5 g
- sugar 5 g
- for the stuffing
- cabbage 500 g
- Speck 200 g
- Vegetable broth 1 the
- Parmesan cheese , hard 30 g
- Fine salt q.s.
- black pepper q.s.
- for brushing
- eggs 1
To prepare the stuffed cabbage and bacon focaccia, first prepare the’dough: Dissolve the yeast (or you can use 12 g of fresh yeast) and sugar in warm water (1); instead dissolve the salt in milk (2). In a bowl place the flour setaccciata and started to pour in the water with the yeast and sugar (3) and
milk with salt (4). Pick up the ingredients with your fingertips (5) and add the softened butter in pieces and extra virgin olive oil (6).
Knead with hands until the ingredients are blended (7), then transfer the dough on a lightly floured pastry board and continue to work it with your hands (8) until you get a soft dough, homogeneous and smooth. You can perform these operations with a global gathering before the ingredients at medium speed with the leaf and then continuing to mix with the hook. Form a ball, put it in a bowl, cover with plastic wrap and let rise at room temperature (for a few d’hours, or until it has doubled in volume) (9).
Meanwhile, prepare the filling: clean the cabbage (Gurda our Cooking School: How to Clean cabbage and cauliflower), cutting it in half (10) and removing the hard central part, and cut it into thin strips (11). Also cut the bacon into cubes or strips (12), as desired.
Cook the cabbage in a large skillet with a drizzle of’oil (13). Gradually add the stock (14), add salt and pepper, cover with a lid and cook for about 20 minutes, stirring occasionally (15).
When the cabbage is very soft, turn off the heat and add the bacon (16) and grated cheese, which give flavor (17). The dough will be very swollen and meanwhile leavened (18).
Divide the dough in half (19) and a well-oiled roasting pan of size 40x30 cm (20). gently spread out with a rolling pin a part of mixture, up to obtain a sheet thickness of about half a centimeter (21).
Lined the pan with the rolled out dough, making it adhere well even on the edges (22). Prick the bottom with the tines of a fork (23) and stuffed with cabbage and speck filling, which you spread uniformly over the entire surface (24).
Roll out with a rolling pin a piece of always remaining dough into a sheet of about half a cm and cover with it the cake (25). Exerted pressure on the edges to attach the two sheets (26), folding the edges inwardly and crushing them, to fix them, with the tines of a fork (27).
Cover the pan with plastic wrap and let rise again for a focaccia’Now (29) at room temperature. When the cake is well risen, brush the surface with a bumped egg (30).
Prick with the tines of a fork (31), push again to the inside edges of the dough (32), and bake the cake in oven preheated to 180 ° for 45 minutes (if ventilated 160 ° for 40 minutes). When the surface is golden brown (33), baked the cake and let it cool. Here ready your stuffed cabbage and bacon focaccia!
Keep stuffed cabbage and bacon focaccia in the refrigerator, covered with plastic wrap, for 3-4 days, taking care to heat it before serving.
You can freeze it and thaw it already cooked the day before in the refrigerator.
When you are in front of a cake to be filled is hard to resist the temptation to invent new stuffed mixing dozens of ingredients, but (c’is a but) we are convinced that the more you remove, the more the’balance between the flavors stand out, and that's why in this recipe we have proposed a combination rather simple. But if you love the most complex combinations, know that the olives (cut into pieces) or capers along with bacon and cabbage are great! If you do not like the bacon, you can replace it with bacon.