Name: Filled Focaccia
Cuisine: International
Ingredients: 1 package active dry yeast; 3 1/2 cups all-purpose flour, plus more for working the dough; 1 teaspoon kosher salt; Thinly sliced prosciutto (about 6 slices for each torta); Grated Taleggio or stracchino (about 5 ounces for each torta); Prosciutto-and-grated-cheese combination (about 4 slices prosciutto and 3 ounces; cheese for each torta); Broccoli di rape or other greens, sauteed with garlic; Tangy salad greens like arugula or mesclun mix; A food processor fitted with a steel blade; a wooden rolling pin; two 10-inch cast-iron skillets (or just one, if thats what you have)

Ingredients

1 package active dry yeast

3 1/2 cups all-purpose flour, plus more for working the dough

1 teaspoon kosher salt

Thinly sliced prosciutto (about 6 slices for each torta)

Grated Taleggio or stracchino (about 5 ounces for each torta)

Prosciutto-and-grated-cheese combination (about 4 slices prosciutto and 3 ounces

cheese for each torta)

Broccoli di rape or other greens, sauteed with garlic

Tangy salad greens like arugula or mesclun mix

Method

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1.
Dissolve the yeast in 1/4 cup warm water in a small bowl; let it sit for several minutes, until it starts to bubble. Put the flour and salt in the bowl of the food processor, and pulse for a few seconds to blend. Combine the dissolved yeast with a cup of warm water. With the processor running, pour all the liquid into the flour. Process until the dough clumps on the blade and cleans the sides of the bowl, about 20 seconds. Process another 20 seconds, for a total of about 40 seconds. (If the dough does not gather on the blade or process easily, it is too wet or dry. Feel the dough, then work in more flour or warm water, in small amounts.) Turn the dough out on a lightly floured surface, and knead for a minute into a smooth round. Put it in a large, oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. Put a rack in the bottom third of the oven, and heat it to 450. Deflate the risen dough, and cut it in half. Flatten each piece into a round, about 9 inches in diameter, and lay each in a cast-iron skillet. Press and stretch the dough to fill the entire bottom of the pan, then dimple the top all over with your fingertips. (If you only have one suitable skillet, put one piece of dough back in the oiled bowl and let it rise again, covered, while you shape and bake the first torta. When the skillet is empty, deflate the second piece of dough, shape it, and bake it.) Bake the breads about 15 minutes, until light brown on top. Turn them out to cool on a wire rack. Another option is to cook it on top of the stove in the skillet over medium heat, flipping it several times until done, about 10 to 15 minutes. To fill the torte: Slice off the top half of each with a long serrated knife, and cover the bottom with slices of prosciutto, grated cheese, sauteed greens, or a combination of these. Replace the tops of the torte, set them on a baking sheet, and return to the oven. Bake another 10 minutes or so, until the torte are golden and the fillings hot. (If

Filled Focaccia

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