This Easy Stuffed Focaccia, is made in a skillet on the stove. Stuffed with your favourite chocolate and or creamy hazelnut spread. Dessert or snack, it’s perfect.
In Italy I soon found out that every meal was important and to be enjoyed to the fullest. And that of course included “Merenda” (snack). Especially for kids. Whether it consisted of a slice of Homemade Crostata or a piece of Pizza Bianca!
A couple of weeks ago after having a conversation with my kids on the what else but food. We remembered this incredibly delicious Sweet Focaccia that was stuffed with chocolate and Nutella that I would make for them.
Recipe Ingredients
- Flour – all purpose flour
- Sugar – granulated sugar
- Baking powder
- Salt
- Vanilla – vanilla extract
- Water
- Oil – vegetable, coconut, light olive oil or melted butter
- Nutella – either homemade or store bought
- Chocolate – good quality dark chocolate
- Butter
- Powdered sugar – also known as icing sugar or confectioners sugar
Variations and substitutions
Instead of water you could substitute with milk, instead of Nutella you could substitute with a chocolate spread or even a pistachio spread, you could use chocolate chips instead of chopping your own chocolate, use semi sweet, dark or even milk chocolate.
How to make a Sweet Stuffed Focaccia
In a large bowl whisk together the flour, sugar, baking powder and salt. Make a well in the middle and add the vanilla, water and oil. Mix together with a fork until combined.
Move dough to a flat surface and knead a few times to form a smooth dough ball. Cover (with bowl or clean towel) and let rest.
Cut the dough in half and form two circles, one circle spread with the Nutella and sprinkle with the chopped chocolate (or chips). Wet the border with a little water and then place the 2nd circle on top and seal with a fork or wooden fork.
Heat half the butter in a frying pan, place the focaccia in the pan, cover and cook on low-medium low heat. Remove the focaccia to a clean plate, melt the remain butter and then gently add the uncooked side of the focaccia, again cover and cook until golden brown and cook through. Move to a plate, cool to warm, dust with powdered sugar and serve.
This is one of the best sweet treats to make on a hot summer day when we don’t want to turn on a hot oven! This Focaccia is what Italians refer to as “Golasa”, meaning good and rich, an incredibly good food experience!
It had been a while since I last made this, in fact the kids were quite little, but I am telling you, they loved it now as much (maybe more) as they loved it back then. And yes the Italian too!
You may think that it’s going to be so sweet and a small piece is all you need, but believe me it’s one of those Italian sweet recipes that are in fact perfectly balanced. Not too sweet and not too savory!
The best way to eat this Focaccia is warm and be sure to give it a dusting of powdered sugar, it really does make it perfect.
What is Focaccia made of?
When we think of Focaccia we think of a savory yeast bread made with flour and olive oil. But this sweet Focaccia has a little sugar and baking powder rather than yeast.
More delicious Focaccia recipes
However you decide to fill your Skillet Sweet Focaccia I hope you enjoy it. And be sure to let me know how it turns out. Enjoy!
FOR THE DOUGH
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- 1 pinch salt
- ½ teaspoon vanilla
- ½ cup water
- 1 tablespoon oil (light olive oil, vegetable oil, coconut oil or melted butter)
FOR THE FILLING
- ½ cup Nutella (or favourite hazelnut cream)
- 3½ ounces chocolate (dark, milk or white or combination) chopped
EXTRAS
- 1 tablespoon butter (divided)
- 2 tablespoons powdered / icing sugar (more or less)
FOR THE DOUGH
-
In a large bowl whisk together the flour, sugar, baking powder and salt. Make a well in the middle and add the vanilla, water and oil. Mix together with a fork until combined.
-
Move dough to a flat surface and knead a few times to form a smooth dough ball. Cover (with bowl or clean towel) and let rest 15 minutes.
-
Cut the dough in half and form 2x 8 inch (20 cm) circles, one circle spread with the Nutella and sprinkle with the chopped chocolate (or chips). Wet the border with a little water and then place the 2nd circle on top and seal with a fork or wooden fork.
-
Heat half the butter in a 9-10 inch (23-25 cm) frying pan, place the focaccia in the pan, cover and cook for 7-10 minutes* on low- medium low heat. Remove the focaccia to a clean plate, melt the remain butter and then gently add the uncooked side of the focaccia, again cover and cook for 7-10 minutes. Move to a plate, cool to warm, dust with powdered sugar and serve. Enjoy!
*Check halfway through to make sure it isn’t burning. Turn down heat if cooking too quickly.
How long does it take to make Focaccia?
This Fast and Easy Focaccia takes about 30 minutes to make, the dough comes together in about 10 minutes (there is a small resting time), then it is then baked in a covered skillet for approximately 5-8 minutes on either side.
The Best Fillings for a Sweet Focaccia
- I like to stuff mine with a layer of Hazelnut Cream and grated milk chocolate, you could also use just chocolate, either dark, milk or white chocolate. Just be sure to use a good quality chocolate. Chocolate chips would work too.
- Or even fill with a combination of chopped nuts and chocolate.
- How about a layer of your favourite jam?
- Finely chopped apples tossed with cinnamon, brown sugar and a little melted butter sounds pretty good too.
How to store the stuffed focaccia?
Any leftovers should be stored well wrapped and placed in a airtight bag, and kept at room temperature. It should keep for 1-2 days at the most.
It can also be frozen in a freezer bag or container, it will keep for up to a month. Thaw the focaccia in the fridge overnight and reheat it to warm in a pre-heated oven. Dust with powdered sugar before serving.
Calories: 339kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 3mg | Sodium: 29mg | Potassium: 221mg | Fiber: 2g | Sugar: 24g | Vitamin A: 45IU | Calcium: 60mg | Iron: 2.7mg
Updated from March 16, 2019