Focaccia
Serves 6 to 8
Ingredients
- 3 cups or more of King Arthur unbleached all-purpose flour
- 1/2 cup extra virgin olive oil
- Pinch of salt
- 1/2 cup white wine (We used Soave.)
- 2 cloves garlic, minced
- 2 heads escarole, leaves separated and cleaned
- 10 black olives, chopped
- 1 tablespoon capers in salt, well rinsed
- I chili pepper, or to taste, crushed
- 2 tablespoons raisins
- 1/4 cup pine nuts
- 8 anchovies in oil (optional)
- 1/2 cup grated pecorino or Parmigiano Reggiano cheese
- Coarse sea salt to taste
- Grinding black pepper
- Egg wash for top of dough
Directions
- Preheat the oven to 350°F.
- In a food processor or bowl, combine the flour, 1/4 cup olive oil, salt and white wine and form a dough. Set aside in a bowl and cover with plastic wrap while you make the filling.
- Sweat the escarole leaves in a little water in a large sauté pan until leaves are wilted; drain and squeeze very dry. Chop.
- Heat 2 tablespoons of the olive oil in a sauté pan; add garlic, escarole, olives, capers, chili pepper, raisins, pine nuts and anchovies; cook 3 to 4 minutes Mix well, then add grated cheese. Set aside to cool.
- Divide the dough in half and roll out to 12-inch diameter and place one half in a greased and parchment lined rimmed cookie sheet or cake pan. Spread cooled filling over the dough and top with second rolled out piece of dough. Pinch edges closed. Snip top of dough to let air escape as the focaccia bakes. Brush top with beaten egg and bake for about 30-35 minutes or until golden brown.
- Cut into wedges and serve warm.
This recipe was featured on Season 27 - Episode 2702.
Comments
Ric
Awesome!!! We are major fans of Escarole, but rarely find ‘new’ recipes, to use it in – Thanx
High Montesi
Love your show, I tried to make the Focaccia stuffed with escarole . I found a couple discrepancies in your recipe. I the ingredients is says 1/2 cup olive oil in the directs say 1/4 cup. In your show you say oven temp 375 your directs say 350 What is right? Thanking you In advance Hugh avid follower.
High Montesi
Love your show, I tried to make the Focaccia stuffed with escarole . I found a couple discrepancies in your recipe. I the ingredients is says 1/2 cup olive oil in the directs say 1/4 cup. In your show you say oven temp 375 your directs say 350 What is right? Thanking you In advance Hugh avid follower.
Moses Elijah
I think Mary Ann Esposito is brilliant and I learned so much from her. I grow Swiss chard in my garden and use that instead of escarole. Yummy. Thank you Mary Ann. Grazie Mariana.