Fragrant, yummy and really healthy, the stuffed focaccia with escarole is an amazing recipe that everybody will love! In this version the focaccia is prepared with just unrefined flour, extra virgin olive oil, yeast and water. The filling brings precious mineral salts and, above all, antioxidant substances such as resveratrol of raisins and quercetin of capers and escarole, able to activate the sirtuins, the proteins that help live longer and healthier, according to scientific studies!
200 grams of semi whole grain flour
200 grams of whole grain flour
10 grams of fresh baker’s yeast
2 heads of escarole
3 filets of anchovy in oil
2 tablespoons of capers
50 grams of pitted black olives
50 grams of raisins
2 tablespoons of dry fruits such as pine nuts, cashew nuts and Brazil nuts
Extra virgin olive oil
Melt the yeast in 200 grams of lukewarm water. Mix the flours and the yeast, add two tablespoons of extra virgin olive oil and knead the dough, add 5 grams of salt and form a ball with the dough. Grease the dough with oil and let it rest in a bowl covered with a cloth for 2 hours. Cover a baking pan with baking paper and spread a little oil, roll out the dough in the pan by using just the fingers, then make little holes on the surface of the focaccia, by using again your fingers. Spread on the focaccia a mix given by 1 tablespoon of extra virgin oil, 3 tablespoons of water and a pinch of fine ground sea salt. Bake in the oven at 220° for 10 minutes, let it cool down a bit.
Soak the raisins in a bowl full of water, rinse the capers and the olives, cut the olives into slices. Rinse the escarole and cut it coarsely into pieces. Cut the shallot into slices and sauté it in a frying pan with a tablespoon of extra virgin olive oil and two tablespoons of water, add the anchovies and, on a very low heat, let them dissolve, stir often. Squeeze the raisins and add it to the pan together with the olives, the capers and the escarole, stir and let cook for a few minutes. Finally add the dry fruits coarsely ground, a little olive oil and let cool down.
Cut the focaccia in half and fill it with the vegetables, cover with the other part and serve!