Stuffed Focaccia Or Pita Piena Recipe

Name: Stuffed Focaccia Or Pita Piena
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dough; 1 kg plain flour; 50 g fresh yeast or 25 g dry yeast; 500 ml warm water; 1 teaspoon salt; 115 g softened lard; For the filling; 200 g pork rinds, blanched and chopped; 4 hard-boiled eggs, chopped; 2 spicy sausage, cooked and cut into rounds; 200 g fresh pecorino cheese or 200 g parmesan cheese; 1 egg, beaten

Servings: persons

For the dough
1 kg plain flour
50 g fresh yeast or 25 g dry yeast
500 ml warm water
1 teaspoon salt
115 g softened lard
For the filling
200 g pork rinds, blanched and chopped
4 hard-boiled eggs, chopped
2 spicy sausage, cooked and cut into rounds
200 g fresh pecorino cheese or 200 g parmesan cheese
1 egg, beaten

1
Mix the flour, yeast, water and salt in a bowl and work until smooth and elastic.
2
Move to a warm place and leave to rise until doubled.
3
Place the risen dough on your counter and pull it open in the middle.
4
Punch down and then add the lard, kneading until elastic and silky.
5
Put back in the bowl and leave to rise again.
6
Preheat the oven to 180 C or 350u00b0F.
7
Roll out half the dough to about 2 cm thick and use it to cover the base of a large oven dish, greased with lard.
8
Scatter over the pork rind, egg, sausage and pecorino.
9
Roll out the rest of the dough to the same size and lay on top.
10
Bind the two with half the beaten egg.
11
Prick with a fork and brush on the remaining egg.
12
Bake for about 30 minutes until golden brown.

1425

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the dough, 1 kg plain flour, 50 g fresh yeast or 25 g dry yeast, 500 ml warm water, and more.

Yes, Stuffed Focaccia Or Pita Piena falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffed Focaccia Or Pita Piena

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions