Stuffed Focaccia with Escarole | Farro Flour and Sourdough

Recipe of " Sins of Sweetness "

Ruggeri Stone-Ground Farro Spelt Flour and Durum Wheat Semolina: a blend of flours for a delicious escarole focaccia. The dough is even more fragrant and aromatic thanks to the use of Ruggeri Dry Mother Yeast and Active Malt. A recipe to try!

Ingredients

• 200 g Ruggeri Spelt Flour
• 300 g ofRuggeri Stone Ground Durum Wheat Semolina
• 15 g of Ruggeri Dried Sourdough with Yeast
• 1 teaspoon of Ruggeri Active Roasted Malt
• 250-280 g of water
• salt to taste
• 1 kg of smooth and curly escarole cleaned and boiled
• extra virgin olive oil
• pitted black olives
• fresh mozzarella
• fresh sausage (not me)
• salt to taste

Preparation

Prepare the pizza-focaccia dough: pour the water into the mixer, add the malt, the sourdough starter and 100 g of durum wheat semolina. After 40 minutes, add the remaining flour and work the dough. Finally add the salt. Leave to rise until doubled, in the meantime flavour the escarole by sautéing it in a pan with oil, garlic and olives. Once the dough is ready, divide it into two parts. Roll out the first half in a baking tray dusted with semolina (for a more rustic touch), pour in the escarole, mozzarella and close with the other half of the dough. Let it rest for 15-20 minutes and bake, poking holes in the surface. Cook at 200° for 35-40 minutes. Preparation Time: 4 hours Servings: for 12 people