Stuffed Focaccia with Onions, Zucchini, Mushroom and Fontina

This is simply a delicious and versatile dish. You can easily adapt it by stuffing whatever you want in there. Basically it's two pieces of flattened focaccia dough, filled and baked. If you don't need one this big, halve the recipe, divide the resultant dough in two, fill it and bake. Make an appetizer or a meal depending on with what you choose to stuff it.

You don’t need to work the dough as much as the recipe indicates. When I have time, I let it rest a long time, then knead it again, the whole process taking 12 hours, I get a wonderful dough, light and airy and crunchy on the outside. If you don’t have time, you can just let it rest for one hour, knead it again and let it rest for another hour, and it should be fine.

Ingredients

For the dough

• 500 g white flour
• 1 pkg active dry yeast, dissolved in 1/4 cup warm water
• 4 tbs olive oil (+ 1)
• 1/2 tsp kosher salt
• rock salt for topping
• 1 rosemary sprig for topping, roughly chopped
• 1 thyme branch for topping, roughly chopped

For the stuffing

• 2 zucchini, thinly sliced
• 1 large yellow onion, sliced
• 2 cups mushrooms, sliced
• Italian fontina cheesesalt and pepper

Preparation:

In a mixing container, place flour. In a glass dissolve yeast in a lukewarm glass of water. Mix with flour and add olive oil and salt. Gradually mix all ingredients together and knead the dough with your hand. You want a soft consistency almost sticky but very elastic dough, so if the dough tends to be hard, add water. Knead for about 10 minutes. Place in a container, cover with a cloth and let it rise for about one hour. It should double its volume. Knead the dough again and let rise for another 2 hours. Repeat the process twice.

While the dough is rising, start carmelizing onions. Heat olive oil in a pan, then add sliced onions. Let them brown at medium temperature, then decrease heat, cover with a lid and let it cook slowly until they turn soft and caramelized; about 20 minutes. Remove from the pan. In the same pan, heat 1 tbs olive oil, then add mushrooms and zucchini, salt and pepper, and cook until the vegetables are soft and water has evaporated.

Cut the dough in two pieces. One should be a little bigger than the other one. Using a rolling pin or your hands, roll the dough in two sheets, one slightly larger than the other one. The dough should not be too thick, about 7 mm thick.

Using an sheet pan, or a large rectangular dish, place larger dough in the greased dish, add one layer of onions, then add mushroom/zucchini mixture. Add slices of fontina on top and cover with the other dough sheet, using the extra dough from the bottom sheet to seal the edges.

Place rock salt all over the top, spread olive oil all over the surface and add rosemary and thyme. Using a fork, make a few holes on top to prevent the dough from inflating. Cook in a pre-heated oven at 375F – 380F. When the top is lightly golden brown, remove from the oven. Serve hot.