Saving at home – Apulian focaccia roll


Hi everyone!

Today we will see how to make the roll of Apulian focaccia with a small variation from the original recipe: the addition of caciocavallo cheese.

Caciocavallo cheese is similar to mozzarella but less liquid.

Let’s start:


Ingredients for 4 people: 200 grams of flour 00 – 200 grams of semolina – 300 ml of water – 150 grams of potatoes – 1/2 tablespoon of salt – 4 tablespoons of extra virgin olive oil – 3 grams of dry yeast (or 12 grams of fresh) – for the filling: 150 grams of caciocavallo – 200 grams of tomatoes – scamorza – cooked ham (or turkey) – salt – oloio extra virgin olive oil


Boil the potatoes for about 30 minutes, drain, peel, mash and let cool.

Prepare the dough: put the flour, potatoes, water and yeast in a bowl and begin to knead.

Add salt and oil and work until the dough is incorporated.

Let it rise in a slightly greased bowl for about 3 hours or until it is almost tripled.

Take again the dough, deflate it with your hands on the lightly floured pastry board and roll it into a rectangular sheet.

Stuff with the caciocavallo cut into thin slices (if you have difficulties in finding this cheese, you can use another kind as long as it melts easily), then fold it back on itself, rolling it.

Transfer the roll on the baking sheet coated with parchment paper, decorate with the washed tomatoes and cut in half (press a little, so that they adhere properly) and let stand for another 30 minutes.

Finally season with a little salt and oil and cook for about 30 minutes in a preheated and ventilated oven at 180 º C.

Enjoy your meal!

original recipe:


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