Stuffed Focaccia and Pizza Tongues
Get ready to indulge in mouthwatering stuffed focaccia and crispy pizza tongues, all whipped up in just 20 minutes! With a delightful blend of gooey cheese and your favorite savory fillings, these treats are pan-cooked to perfection—no rising time needed! Perfect for a quick snack or a crowd-pleasing appetizer, you won't want to miss out on this easy and delicious recipe!
Prep
5
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 150g di polpa di pomodoro (5.29 oz)
- 150g di acqua (5.29 oz)
🥛Dairy & Eggs(1)
- 250g di scamorza o mozzarella per pizza (8.82 oz)
🫙Pantry Staples(3)
- 20g di olio extravergine d’oliva (0.71 oz)
- 300g di farina 00 (2.4 cup)
- 1/2 bustina di lievito istantaneo
🧂Spices & Seasonings(2)
- olio extravergine d’oliva, sale, origano q.b.optional
- 1 cucchiaino di sale (5 ml)
📦Other(1)
- per le lingue di focaccia farcia a piacere, io ho utilizzato prosciutto cotto e scamorza affumicataoptional
👨🍳 Instructions
- 1
In a bowl, combine the flour, water, oil, instant yeast, and salt, mix everything together and knead until you obtain a smooth dough, then divide it into 4 equal parts forming balls.
- 2
Roll out the dough with a bit of flour and a rolling pin, giving it an elongated shape.
- 3
Season the tomato pulp with oil, salt, and oregano.
- 4
Grease a pan and when it is hot, add the dough, cook on low heat, add the tomato pulp, scamorza, a drizzle of oil, and oregano, and continue cooking for 10-15 minutes until the base is well cooked and the cheese is completely melted.
- 5
For the focaccia tongues, after giving the same elongated shape, fill to taste and close by folding the edges inward carefully.
- 6
Brush the surface on both sides with oil and cook in a well-heated pan on both sides, on low heat, until they are nicely golden.
💡 Pro Tips
- ✓Add salt to the dough only after the flour has hydrated for 3-5 minutes, since direct contact between salt and yeast cells causes osmotic dehydration that slows fermentation by up to 30%.technique3-5 minutes
- ✓Cook the dough on low heat (around 300-325°F pan surface) rather than high heat, because a stovetop pizza needs slow, steady conduction to fully cook the interior before the exterior scorches, unlike an oven's radiant heat.temperature300-325°F
- ✓Drain excess liquid from the tomato pulp before seasoning, as tomatoes are roughly 94% water and excess moisture will steam the dough from above, preventing proper Maillard browning on the base.ingredient94% moisture
- ✓Use scamorza rather than fresh mozzarella for the filling because its lower moisture content (around 45-50% versus fresh mozzarella's 60%) prevents the focaccia tongues from becoming soggy when folded and pan-sealed.ingredient45-50% moisture
- ✓Press the folded edges of the focaccia tongues firmly to seal before brushing with oil, since any gaps will allow melted cheese to leak out and burn against the hot pan surface, creating bitter compounds above 350°F.technique350°F
Share this recipe
Prep
5
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Stuffed Focaccia and Pizza Tongues
Get ready to indulge in mouthwatering stuffed focaccia and crispy pizza tongues, all whipped up in just 20 minutes! With a delightful blend of gooey cheese and your favorite savory fillings, these treats are pan-cooked to perfection—no rising time needed! Perfect for a quick snack or a crowd-pleasing appetizer, you won't want to miss out on this easy and delicious recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 150g di polpa di pomodoro (5.29 oz)
- 150g di acqua (5.29 oz)
🥛Dairy & Eggs(1)
- 250g di scamorza o mozzarella per pizza (8.82 oz)
🫙Pantry Staples(3)
- 20g di olio extravergine d’oliva (0.71 oz)
- 300g di farina 00 (2.4 cup)
- 1/2 bustina di lievito istantaneo
🧂Spices & Seasonings(2)
- olio extravergine d’oliva, sale, origano q.b.optional
- 1 cucchiaino di sale (5 ml)
📦Other(1)
- per le lingue di focaccia farcia a piacere, io ho utilizzato prosciutto cotto e scamorza affumicataoptional
👨🍳 Instructions
- 1
In a bowl, combine the flour, water, oil, instant yeast, and salt, mix everything together and knead until you obtain a smooth dough, then divide it into 4 equal parts forming balls.
- 2
Roll out the dough with a bit of flour and a rolling pin, giving it an elongated shape.
- 3
Season the tomato pulp with oil, salt, and oregano.
- 4
Grease a pan and when it is hot, add the dough, cook on low heat, add the tomato pulp, scamorza, a drizzle of oil, and oregano, and continue cooking for 10-15 minutes until the base is well cooked and the cheese is completely melted.
- 5
For the focaccia tongues, after giving the same elongated shape, fill to taste and close by folding the edges inward carefully.
- 6
Brush the surface on both sides with oil and cook in a well-heated pan on both sides, on low heat, until they are nicely golden.
💡 Pro Tips
- ✓Add salt to the dough only after the flour has hydrated for 3-5 minutes, since direct contact between salt and yeast cells causes osmotic dehydration that slows fermentation by up to 30%.technique3-5 minutes
- ✓Cook the dough on low heat (around 300-325°F pan surface) rather than high heat, because a stovetop pizza needs slow, steady conduction to fully cook the interior before the exterior scorches, unlike an oven's radiant heat.temperature300-325°F
- ✓Drain excess liquid from the tomato pulp before seasoning, as tomatoes are roughly 94% water and excess moisture will steam the dough from above, preventing proper Maillard browning on the base.ingredient94% moisture
- ✓Use scamorza rather than fresh mozzarella for the filling because its lower moisture content (around 45-50% versus fresh mozzarella's 60%) prevents the focaccia tongues from becoming soggy when folded and pan-sealed.ingredient45-50% moisture
- ✓Press the folded edges of the focaccia tongues firmly to seal before brushing with oil, since any gaps will allow melted cheese to leak out and burn against the hot pan surface, creating bitter compounds above 350°F.technique350°F