Kerala-style Cheese Stuffed Focaccia

Ingredients

In this Kerala-style adaptation, the traditional Italian Focaccia di Recco is infused with the flavors of Kerala cuisine. The original recipe uses simple ingredients like olive oil, flour, and cheese, while the Kerala version incorporates spices like black pepper and cumin for a spicier kick. Additionally, the filling is enhanced with green chilies and coriander leaves to add a touch of freshness and heat. We alse have the original recipe for Focaccia di Recco col formaggio, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (100g) grated cheese (cheddar or mozzarella) 1 cup (100g) grated cheese (cheddar or mozzarella)
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, black pepper, and cumin powder.
2. 2.
   Gradually add warm water and olive oil to the dry ingredients. Mix well until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and divide it into two equal portions.
7. 7.
   Roll out one portion of the dough into a thin circle, about 10 inches in diameter.
8. 8.
   Place the rolled dough on a greased baking sheet.
9. 9.
   Sprinkle half of the grated cheese, green chilies, and coriander leaves evenly over the dough.
10. 10.
    Roll out the second portion of the dough into a thin circle and place it on top of the cheese filling.
11. 11.
    Press the edges of the dough together to seal the filling.
12. 12.
    Bake in the preheated oven for 15-20 minutes or until the focaccia turns golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cheese — Use a good quality cheddar or mozzarella cheese for the best melting and flavor. Grate the cheese just before using to ensure freshness.
• Green chilies — Adjust the amount of green chilies according to your spice preference. You can also remove the seeds for a milder heat.
• Coriander leaves — Make sure to wash the coriander leaves thoroughly and chop them finely for even distribution of flavor.

Tips & Tricks

• For a crispier crust, brush the top of the focaccia with olive oil before baking.
• Experiment with different types of cheese to create unique flavor combinations.
• Serve the Kerala-style Cheese Stuffed Focaccia with a side of spicy tomato chutney for an extra kick.
• This dish is best enjoyed fresh out of the oven, but you can reheat leftovers in a toaster oven for a few minutes to regain the crispy texture.
• If you prefer a milder flavor, you can substitute the black pepper with white pepper.

Serving advice

Serve the Kerala-style Cheese Stuffed Focaccia warm as an appetizer or as a main course accompanied by a fresh salad.

Presentation advice

Cut the Kerala-style Cheese Stuffed Focaccia into wedges and arrange them on a platter. Garnish with a sprinkle of chopped coriander leaves for a pop of color.