Best 5 Ficazza Focaccia Pie With Ham Cheese Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Ficazza focaccia pie with ham and cheese filling is a delicious and savory Italian dish that can be enjoyed as a main course or as an appetizer. The combination of the crispy focaccia bread, melted cheese, and salty ham is sure to please everyone at your table. This recipe is perfect for a quick and easy meal that can be made with just a few simple ingredients. In this article, we will provide you with the best recipe for ficazza focaccia pie with ham and cheese filling, as well as some tips for making the perfect focaccia bread.

Here are our top 5 tried and tested recipes!

HAM AND CHEESE PIE



Ham and Cheese Pie image

This is a wonderful recipe for either a brunch or a refreshing dinner. The eggs, ham, cheese, and croissants give it a wonderfully rich flavor for all occasions.

Provided by CD Gundersen

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Ham

Time 1h5m

Yield 8

Number Of Ingredients 5

2 (8 ounce) packages refrigerated crescent rolls
2 eggs, beaten
2 cups cubed fully cooked ham
2 cups shredded Cheddar cheese
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
  • Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
  • Bake in preheated oven until golden brown and set, 50 to 60 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 22.5 g, Cholesterol 95.6 mg, Fat 29 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 1075.8 mg, Sugar 4.2 g

FICAZZA (FOCACCIA PIE WITH HAM CHEESE FILLING)



Ficazza (Focaccia Pie With Ham Cheese Filling) image

This is like a filled focaccia bread. Just imagine a focaccia sandwich with ham and mozzarella cheese filling (or you can come up with your filling, the sky is the limit). You can add basil, olives different cheeses...

Provided by Marz7215

Categories     Yeast Breads

Time 3h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 13

500 g all-purpose flour
350 g russet potatoes, cooked and peeled
1 1/2 teaspoons sugar
1 tablespoon dried yeast
2 teaspoons salt
1/4 cup butter or 1/4 cup margarine, melted and cooled
1 cup potato water
1/4 lb chopped ham
2 cups shredded mozzarella cheese
2 teaspoons oregano
thinly sliced tomatoes
olive oil
coarse salt

Steps:

  • Cook and peel the potatoes in a pot with water (you will need to reserve 150 ML of the water). Once the potatoes are cooled, pass them through a ricer, into a large mixing bowl.
  • Meanwhile proof the yeast with some of the reserved WARM potato water (about 1/4 cup) and 11/2 tsp sugar. Let stand for 5 minutes until foamy.
  • Add the flour, and mix until crumbly. Add the yeast mixture, the melted margarine and slowly add the remaining potato water. At this point you can either mix by hand or put it in your Kitchen Aid mixer with the bread hook attachment. Be careful when mixing the water, because the dough consistency must not be too dry or too wet, it should be tacky to the touch and come together into ball. Keep kneading until a smooth ball forms.
  • Place the dough in a well greased bowl, and cover it with seran wrap or a towel. Place in a warm spot to rise -- I usually put it in my oven to avoid drafts. Let is rise for about one hour or until doubled in size.
  • While the dough is rising assemble the filling. Mix all the ingredients together and set aside.
  • Grease a 12 inch sping form pan. Se aside.
  • Preheat oven to 350 degrees.
  • Once the dough doubles, take it out of the bowl and gently deflate it and divide the dough in half. Place the first half in the mold covering th eentire bottom. Put the filling on top of the dough but leave 1/4 inch border so as the filling does not touch the sides. Place the second half of the dough on top of the filling.
  • Put the sliced tomatoes on top of the second half of the dough, sprinkle with salt and drizzle with olive oil. Bake for about 40 minutes or until done.

FETTUCCINE ALFREDO WITH HAM



Fettuccine Alfredo with Ham image

This is an easy to make pasta that will leave your guests with their mouths open, wanting more!

Provided by Margie Tefel

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 8

Number Of Ingredients 5

1 pound dry fettuccine pasta
1 tablespoon butter
6 ounces diced cooked ham
2 cups heavy cream
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

Nutrition Facts : Calories 516.1 calories, Carbohydrate 43.4 g, Cholesterol 105.9 mg, Fat 31.5 g, Fiber 1.9 g, Protein 16.5 g, SaturatedFat 18 g, Sodium 458.3 mg, Sugar 2.1 g

FIG FOCACCIA WITH GORGONZOLA CHEESE



Fig Focaccia with Gorgonzola Cheese image

Categories     Bread     Cheese     Fruit     Bake     Super Bowl     Blue Cheese     Fig     Winter     Family Reunion     Potluck     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 10-ounce tube refrigerated pizza dough
1/2 cup finely chopped stemmed dried Calimyrna figs (about 5), divided
4 canned figs, drained, patted dry, sliced
3/4 cup crumbled Gorgonzola cheese
1tablespoon (packed) dark brown sugar
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 425°F. Roll out dough on work surface to 12x9-inch rectangle. Sprinkle 1/4 cup dried figs over center third of dough. Fold left side of dough over figs. Sprinkle with remaining 1/4 cup dried figs. Fold right side of dough over second layer of figs to cover. Using rolling pin, gently flatten dough to 12x7-inch rectangle; place on baking sheet. Arrange fig slices atop dough. Sprinkle with Gorgonzola cheese, then sugar and ground black pepper. Bake bread until golden brown and cheese melts, about 25 minutes. Serve bread warm.

FILLED FOCACCIA WITH HAM AND MELTED FONTINA



Filled Focaccia With Ham and Melted Fontina image

A Delia Smith creation that she describes as a 'hot, home-made sandwich'. I love everything to do with hot cheese and this is no exception. The focaccia dough is made in a bread machine, stuffed and then baked. Any number of fillings would be great here. Use your imagination--mushrooms, artichokes, salami, bacon--the possibilities are endless!

Provided by Noo8820

Categories     Yeast Breads

Time 2h30m

Yield 1 focaccia

Number Of Ingredients 12

250 g bread flour
1 teaspoon easy-blend dry yeast
150 ml water
1 tablespoon olive oil
1 teaspoon salt
175 g parma ham
350 g Fontina cheese or 350 g gruyere cheese
3 tablespoons fresh sage leaves, chopped
fresh ground black pepper
15 small sprigs fresh rosemary
2 tablespoons olive oil
1 teaspoon sea salt

Steps:

  • Pop the ingredients for the dough into a bread machine in the order recommended by the manufacturer. Set to dough and start.
  • Towards the end of the time, prepare the filling by slicing the cheese thinly and separating the slices of ham.
  • When the dough is ready, remove from the machine, turn it out onto a lightly foured surface, divide it into two and then roll out one half to form a rough rounded rectangle approx 28 x 20cm.
  • Place the rolled out dough onto a baking tray or pizza stone and arrange the slices of ham on top, making sure that they go right up the edges. Follow this with the cheese, then scatter the sage and season well with the pepper. Roll out the remaining dough, lay it on the top of the other half and pinch the edges together to completely enclose the filling. Cover with a clean cloth and leave to puff up for about 30 minutes.
  • Preheat the oven to Gas 6/400/200 degrees. When the dough is ready, make about 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally drizzle over the olive oil and sprinkle with salt.
  • Bake for 20-25 minutes, until the dough is crisp and golden.
  • Serve straight from the oven, cut into wedges or squares.

Tips:

- Use high-quality ingredients for the best flavor. - Make sure the dough is well-kneaded and elastic before shaping it. - Let the dough rise in a warm place until it has doubled in size. - Bake the focaccia pie in a preheated oven until the crust is golden brown and the cheese is melted and bubbly. - Let the focaccia pie cool slightly before slicing and serving.

Conclusion:

Ficazza focaccia pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a quick and easy meal, give ficazza focaccia pie a try!

Related Topics