The pan focaccia, as you can well guess from the title, is nothing more than a focaccia but cooked in a pan. It is one of those super super fast and practical recipes to prepare when you have little time to wait for the rising times, but a craving for a good Stuffed focaccia. Plus, it’s just too simple to make and I challenge anyone to put it to the test. You can stuff it with what you prefer: vegetarian, vegan version, with meats, cheeses, fish and why not daring and creating special flavors (such as Greek style with feta, olives, onions and raw cucumbers). Mine is a light version, with zucchini, provolone and roasted turkey just to have the illusion of being on a diet for the costume fitting.

Preparation

1

In a bowl, mix the flour with the salt.

2

Then add the oil

3

And mixing water with a wooden spoon.

4

Turn everything over on a work surface and create a soft and elastic dough by working it with your hands. Divide it into 4 pieces of equal weight and roll them out to a thickness of ½ cm. Oil a non-stick pan, arrange the first loaf

5

Then add the turkey, provolone and julienne courgettes on top.

6

Close with the second disc by pressing on the edges and cook over medium heat for about 15 minutes, turning the focaccia halfway through cooking.