Stuffed Focaccia Recipe with Salami and Smoked Scamorza
If you love homemade bread with a soft interior, a golden crust, and a delicious melted cheese filling, this stuffed focaccia recipe is one to add to your kitchen collection. Made with a combination of all-purpose flour and fine durum wheat semolina, this Italian-inspired stuffed focaccia has a tender, elastic dough that surrounds layers of savory salami and smoky scamorza cheese.
Unlike traditional flat focaccia, this version is assembled like a stuffed bread, with one layer of dough covering the filling. The edges are carefully tucked underneath to keep the cheese and salami inside while the focaccia bakes. A light egg-yolk glaze and optional sesame seeds give the top a beautiful golden finish.
Serve it warm for lunch, cut it into small squares for an appetizer, or prepare it for a casual family dinner. You can also change the filling to suit your taste, making this a versatile homemade bread recipe for many occasions.
Why You’ll Love This Stuffed Focaccia
- Soft and elastic dough: The combination of flour, semolina, milk, and water creates a tender texture that’s easy to shape.
- A savory, cheesy center: Salami and smoked scamorza provide a delicious balance of salty, meaty, and smoky flavors.
- Easy to customize: Use mozzarella, provola, cooked ham, vegetables, or your favorite melting cheese.
- A beautiful golden crust: Egg yolk creates an attractive finish, while sesame seeds add a little crunch.
- Perfect for sharing: Slice the focaccia into squares or wedges for parties, picnics, lunchboxes, and family meals.
Ingredients for Stuffed Focaccia
For the dough
- 400 g all-purpose flour
- 150 g finely ground durum wheat semolina (semola rimacinata)
- 7 g dry baker’s yeast (one standard sachet; check the package)
- 2 teaspoons granulated sugar
- 150 ml milk, lukewarm
- 150 ml water, lukewarm
- 100 g olive oil or neutral vegetable oil
- 1 teaspoon salt
For the filling and topping
- 100 g thinly sliced salami
- 150 g smoked scamorza cheese, sliced
- 1 egg yolk, for brushing
- Sesame seeds, optional
Ingredient notes: Smoked scamorza gives this bread a distinctive savory flavor, but provola, pizza mozzarella, or Emmental can also work. If using fresh mozzarella, drain it thoroughly and pat it dry to help prevent excess moisture from making the dough soggy.
Make Shopping Easier
Add this recipe's ingredients to your shopping list and keep everything organized.
How to Make Stuffed Focaccia Step by Step
Step 1: Combine the dry ingredients
Add the all-purpose flour and durum wheat semolina to a large mixing bowl. Stir in the dry yeast and sugar until evenly distributed.
The semolina adds a subtle wheat flavor and helps give the finished focaccia its characteristic bread-like texture. Make sure the yeast is suitable for mixing directly with flour, and follow its package instructions if it requires a different preparation method.
Step 2: Warm the milk and water
Pour the milk and water into a small saucepan and warm gently over low heat. The liquid should feel lukewarm, not hot. Remove it from the heat before adding it to the dough.
Excessively hot liquid can damage the yeast and prevent the dough from rising properly.
Step 3: Mix the wet ingredients
Pour the lukewarm liquid into a large bowl. Add the olive oil or vegetable oil and salt, then stir to combine.
Gradually add the flour mixture, mixing as you go. Adding the flour in stages makes it easier to incorporate the liquid evenly and helps prevent dry pockets from forming.
Step 4: Knead until smooth and elastic
When the dough becomes too thick to stir comfortably, transfer it to a clean work surface. Knead for approximately 8–10 minutes, or until the dough feels smooth, supple, and elastic.
The dough should be soft and easy to handle. Avoid adding too much extra flour, as this can make the baked focaccia dry and heavy. If it feels slightly sticky at first, continue kneading before deciding whether it needs any adjustment.
Step 5: Let the dough rise
Shape the dough into a ball and place it in a lightly oiled bowl. Make a shallow cross on top if desired, then cover the bowl with plastic wrap or a clean kitchen towel.
Leave it in a warm, draft-free place until it has approximately doubled in size, usually around 1 hour to 1 hour and 30 minutes.
A switched-off oven with only its light on can provide a warm environment, but check that it does not become too hot.
How to tell when the dough is ready: It should look visibly fuller and feel airy. Rising time varies depending on room temperature and yeast activity, so use the dough’s appearance rather than the clock alone.
Step 6: Divide and roll out the dough
Lightly dust your work surface with flour and gently knead the risen dough to release some of the larger air pockets.
Divide the dough into two portions, making one portion slightly smaller than the other if that helps you shape the cover.
Roll the larger portion into a square approximately 30–35 cm across and about 5 mm thick. Transfer it to a baking tray lined with parchment paper, allowing the dough to cover the base.
Roll the remaining portion into a second sheet large enough to cover the filling. The dough is elastic, so allow it to rest for a few minutes if it keeps shrinking while you roll it.
Step 7: Add the salami and cheese
Arrange the salami slices over the dough base, leaving a small border around the edges. Distribute the sliced smoked scamorza evenly over the salami.
Avoid piling the filling too thickly in one area. An even layer helps the focaccia cook consistently and makes it easier to seal.
For a milder flavor, use regular scamorza or provola. For a stronger smoky taste, keep the smoked scamorza and pair it with a simple salami.
Step 8: Cover and seal the focaccia
Carefully place the second sheet of dough over the filling. Gently press the edges of the top and bottom layers together to seal them.
Fold the excess dough underneath the base, tucking it in as you would tuck in the edges of a blanket. This helps contain the melting cheese and gives the focaccia a neat, rounded edge.
Check the entire perimeter carefully. Any gaps can allow cheese to escape during baking.
Step 9: Score and decorate the top
Using a sharp knife, make shallow diagonal cuts across the top of the dough. Repeat in the opposite direction to create a diamond pattern.
Cut only through the surface layer, taking care not to reach the filling. These decorative lines give the focaccia an attractive appearance without opening the sealed bread.
Brush the top with beaten egg yolk and sprinkle with sesame seeds if desired.
Step 10: Bake until golden
Preheat a fan-assisted oven to 180°C (356°F). Bake the Stuffed Focaccia for approximately 35–40 minutes, until the top is deeply golden and the bread is cooked through.
If using a conventional oven without a fan, the original method suggests increasing the temperature to 190°C (374°F). However, ovens vary, so watch the crust and adjust the baking time if necessary.
If the top browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
There is no need for a second proof in the original method. The dough can rise further in the oven as it bakes.
Step 11: Rest before slicing
Remove the focaccia from the oven and let it rest on the tray for around 10–15 minutes before cutting.
This short resting period allows the melted cheese to settle slightly and makes the bread easier to slice without squeezing out the filling.
Cut into squares or wedges and serve while still warm for the best combination of soft bread and melted cheese.
Tips for Perfect Stuffed Focaccia
Use lukewarm liquids
Milk and water should be comfortably warm rather than hot. This helps the yeast work properly and supports a good rise.
Avoid adding too much flour
A dough that is too dry will be harder to roll and may produce a dense crust. Knead patiently and use only a light dusting of flour when shaping.
Keep the filling relatively dry
Excess moisture is one of the most common reasons stuffed bread becomes soggy. Drain fresh mozzarella well, pat wet ingredients dry, and avoid watery sauces.
Seal every edge
Press the dough layers together firmly and tuck the excess underneath. A well-sealed edge helps keep the cheese inside as it melts.
Check the center before serving
The outside may brown before the center is completely cooked. If the bread is still pale or doughy underneath, continue baking and shield the top if necessary.
Let it rest after baking
Cutting immediately can cause the filling to spill out and the bread to compress. A brief rest improves the texture and makes serving easier.
Delicious Stuffed Focaccia Variations
One of the best things about homemade stuffed focaccia is how easily you can adapt the filling.
Ham and cheese focaccia
Replace the salami with thinly sliced cooked ham and use provola, scamorza, or Emmental. This is a mild, family-friendly option that works well for lunchboxes and casual dinners.
Pizza-style focaccia with tomato and mozzarella
For a pizza-inspired filling, combine a small amount of thick tomato sauce with well-drained pizza mozzarella. Use the sauce sparingly so that it does not soak into the dough.
Vegetarian focaccia with greens and provola
Replace the salami with cooked spinach, sautéed leafy greens, or chopped herbs. Squeeze out excess water before adding the vegetables, then pair them with provola for a flavorful vegetarian alternative.
Extra-cheesy stuffed bread
Combine scamorza with a small amount of another melting cheese, such as provola or Emmental. Keep the total filling moderate to make sealing easier.
Heart-shaped stuffed focaccia
For a special occasion, including Valentine’s Day, shape the dough into a heart. Draw half a heart on folded parchment paper, cut it out, and unfold the template. Use it to guide the shape of the bottom dough sheet, then cut a matching top sheet.
Leave enough dough around the filling to seal the edges securely. A heart-shaped focaccia makes a fun centerpiece for a romantic meal or a family celebration.
How to Make Stuffed Focaccia Without Lactose
To prepare a lactose-free version, replace the 150 ml of milk with an additional 150 ml of water. Together with the original water, this gives you 300 ml of water for the dough.
Choose a cheese that is specifically labeled lactose-free and check the salami’s ingredient label if lactose avoidance is important to you. The result will still have a soft, savory bread texture without relying on regular milk.
Can You Make Stuffed Focaccia Gluten-Free?
Yes, you can experiment with a gluten-free version, but the dough will behave differently. Replace the regular flour and semolina with a gluten-free bread flour blend designed for yeast baking, following the manufacturer’s liquid and handling instructions.
Because gluten-free doughs vary considerably, the original recipe’s kneading, rolling, and shaping instructions may need adjustment. A suitable blend and a recipe specifically tested for gluten-free bread will generally provide more reliable results.
How to Store and Reheat Stuffed Focaccia
At room temperature: Because this bread contains meat and cheese, do not leave it at room temperature for more than two hours, or one hour in temperatures above 32°C (90°F). Refrigerate leftovers promptly.
In the refrigerator: Store cooled slices in an airtight container for up to 3–4 days.
In the freezer: Wrap individual portions tightly and freeze for around 2–3 months for best quality. Thaw in the refrigerator before reheating.
To reheat: Warm slices in an oven at approximately 160–180°C (320–356°F) until heated through. An air fryer can also restore a crisp exterior. Microwaving is convenient, although it may make the crust softer.
For food safety, reheat leftovers until the center reaches 74°C (165°F).
Frequently Asked Questions
Why didn’t my focaccia dough rise?
Possible causes include inactive yeast, liquid that was too hot, or a room that was too cold. Check the yeast’s expiry date, use lukewarm liquids, and give the dough enough time to double in size.
Can I prepare stuffed focaccia in advance?
Yes. You can prepare the dough and let it rise before assembling the focaccia. Alternatively, assemble it shortly before baking and refrigerate it briefly if needed, keeping in mind that cold dough may require additional baking time. For best results, bake until the center is fully cooked.
Which cheese melts best in stuffed focaccia?
Smoked scamorza, provola, and Emmental are good choices. Low-moisture pizza mozzarella is also suitable. Fresh mozzarella can work if thoroughly drained and dried.
Why did the cheese leak out during baking?
The edges may not have been sealed properly, or the filling may have been too wet or excessive. Press the dough together firmly, tuck the edges underneath, and avoid overfilling.
Can I use olive oil instead of vegetable oil?
Yes. Both work well. Olive oil adds a more noticeable flavor, while neutral vegetable oil produces a milder result.
Can I make this stuffed focaccia without sesame seeds?
Absolutely. Sesame seeds are optional and are mainly used for decoration and a little extra texture. The bread will still brown nicely with the egg-yolk glaze.
How do I know when stuffed focaccia is fully baked?
Look for a golden-brown surface and a firm, cooked base. If the center still appears doughy, bake it longer while protecting the top from excessive browning. For the most reliable result, check the center with a food thermometer if needed.
Final Thoughts
This stuffed focaccia recipe combines the comforting texture of homemade semolina bread with a savory filling of salami and melted smoked scamorza. Its golden top, soft interior, and customizable filling make it suitable for family lunches, gatherings, or a satisfying homemade snack.
Once you master the dough and learn how to seal the edges, you can experiment with different cheeses, vegetables, and cooked meats to create a version that suits your family.
Serve it warm, slice it generously, and enjoy the delicious contrast between the golden bread and its rich, cheesy center.
You May Also Like
Broccoli and Potato Mini Flatbreads
