Oh, let me tell you about my absolute favorite Puglian comfort food—focaccia ripiena con scarola e acciughe! There’s something magical about that crispy golden crust giving way to savory escarole and salty anchovies. I first fell in love with this stuffed focaccia during a trip to Bari, where nonnas would sell it warm from bakery windows. After years of tweaking (and maybe a few dough disasters), I’ve perfected my home version. Trust me, once you try that first bite of the fluffy bread hugging the garlicky greens and briny fish, you’ll understand why this recipe never leaves my rotation. It’s peasant food at its most glorious!

Ingredients for Focaccia Ripiena con Scarola e Acciughe

(Psst—don’t worry, you probably have most of these already! The full measurements are in the recipe card below.)

For the dough:
500 g (about 3 ½ cups) tipo 00 flour (all-purpose works too, but 00 makes it extra tender)
250 ml (1 cup) lukewarm water (think baby bottle temperature—not hot!)
10 g (1 packet) fresh yeast (or 3 g dry yeast if that’s what you’ve got)
1 teaspoon sugar (just to wake up the yeast)
1 teaspoon fine sea salt (I use less if my anchovies are very salty)
2 tablespoons extra-virgin olive oil (plus more for greasing)

For the filling:
1 large bunch scarola (escarole), about 300g, roughly chopped (stems removed)
6 anchovy fillets in oil, drained (save that flavorful oil!)
1 garlic clove, minced (or smashed if you’re lazy like me sometimes)
Freshly ground black pepper (don’t skip—it cuts the richness)
Extra-virgin olive oil for sautéing (use the anchovy oil here if you’re feeling fancy)

My little secret: I always keep a handful of pitted olives or capers on standby to toss in if I want extra punch. The best part? This recipe forgives improvisation!

How to Make Focaccia Ripiena con Scarola e Acciughe

Okay, let’s get our hands floury! This recipe comes together in three simple stages—dough, filling, and assembly. Don’t let the multiple steps fool you; each part is seriously straightforward. Just follow along, and you’ll be biting into golden, savory heaven before you know it!

Preparing the Dough

In a small bowl, dissolve the yeast and sugar in lukewarm water. Let it sit for 5 minutes until frothy—this is your yeast saying “I’m alive and ready to work!” (If it doesn’t bubble, your yeast might be sleepy—try fresh yeast.)
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix with a wooden spoon until shaggy, then turn onto a floured surface. Knead for 8-10 minutes until smooth and elastic. Pro tip: If the dough sticks, resist adding too much extra flour—just keep kneading!
Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1.5-2 hours until doubled. (My oven with just the light on works perfectly.)

Making the Scarola and Acciughe Filling

While the dough rises, heat 2 tablespoons olive oil (or that lovely anchovy oil!) in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant—don’t let it burn!
Add anchovies and mash them with a wooden spoon until they melt into the oil. This is where the magic happens—that umami base makes all the difference.
Toss in chopped scarola in batches, letting each handful wilt slightly before adding more. Cook for 5-7 minutes until tender but still bright green. Season with pepper (you likely won’t need extra salt thanks to the anchovies). Let cool slightly.

Assembling and Baking the Focaccia Ripiena

Preheat oven to 200°C (400°F) and lightly oil a baking sheet.
Punch down risen dough and divide into two equal portions. Roll out one piece to about 1cm thickness—no need to be perfect, rustic is charming!
Spread the scarola filling evenly over the dough, leaving a 2cm border. Roll out the second dough piece to match and drape it over the filling. Crimp edges tightly to seal—press hard here so no filling escapes!
Dimple the top with your fingers (this helps it bake evenly) and drizzle with olive oil. Bake for 20-25 minutes until deeply golden. You’ll know it’s done when your kitchen smells like an Italian bakery.
Let cool for 10 minutes before slicing—I know it’s hard to wait, but this keeps the filling from oozing out!

Tips for Perfect Focaccia Ripiena con Scarola e Acciughe

After making this recipe more times than I can count (and learning from all my mistakes!), here are my absolute must-know tips for focaccia ripiena success:

Watch the salt: Anchovies pack a salty punch, so I always taste the filling before adding extra salt. You can always add more at the table!
Dry your scarola well: After washing, squeeze it in a clean towel—wet greens make soggy dough. I learned this the hard way!
Seal the edges tight: Really press those dough edges together with your fingers or a fork. Any gaps = filling explosions in the oven (still tasty, just messy!).
Bake until golden brown: Don’t pull it out too early—that deep color means maximum flavor. If it’s browning too fast, tent with foil.
Let it rest: I know it’s tempting, but waiting 10 minutes before slicing lets the filling set. Otherwise, it’ll ooze everywhere (still delicious, just less photogenic).

Bonus trick: If your dough seems sticky when rolling, lightly wet your hands instead of adding more flour—it keeps the focaccia tender!

Ingredient Substitutions and Variations

One of the things I love most about this recipe is how flexible it is! Over the years, I’ve tried all sorts of twists—some out of necessity (when my pantry was looking bare) and others just for fun. Here are my favorite swaps and variations:

No scarola? No problem! Chicory, escarole, or even spinach make great substitutes. If using spinach, just wilt it quickly—it cooks much faster than scarola.
Anchovy alternatives: Not a fan of anchovies? Try 1 tablespoon of capers (drained and chopped) for that salty punch. For a vegetarian version, a dash of umami-rich soy sauce or miso paste works wonders.
Cheese lovers: Add a handful of grated pecorino or mozzarella to the filling—it melts into gooey perfection. (My nonna would gasp at this, but it’s delicious!)
Olive oil variations: Infuse your oil with chili flakes or rosemary before cooking the filling for an extra flavor boost.
Gluten-free option: Use your favorite gluten-free flour blend—just add 1 extra tablespoon of water as GF dough tends to be drier.

Pro tip: The dough itself is super versatile—you can use it for plain focaccia too! Just dimple it all over, drizzle with olive oil and rosemary, and bake as usual. Perfect for those days when you want something simpler.

Honestly, don’t be afraid to play around with this recipe. Some of my best versions came from kitchen experiments (and happy accidents!). What variations will you try first?

Serving Suggestions for Focaccia Ripiena

Now for the best part—eating! While this focaccia is absolutely delicious on its own (I’ve been known to devour half a pan standing at the counter), here are my favorite ways to serve it:

Simple & classic: Cut into squares and serve warm with nothing but a drizzle of your best olive oil. Sometimes less is more!
With antipasti: For a real Puglian spread, pair with cured meats, marinated vegetables, and creamy burrata. Heaven on a platter.
Salad sidekick: Balance the richness with a bright arugula salad—just toss with lemon juice, olive oil, and shaved Parmigiano. The peppery greens cut through the savory filling perfectly.
Wine pairing: My go-to is a crisp white like Falanghina or Vermentino. The acidity cleanses the palate between bites of that briny goodness.
Next-day breakfast: Cold leftovers (if you have any!) are amazing with a soft-boiled egg on top. The yolk makes the most delicious sauce.

Don’t forget: This makes fantastic picnic food—just wrap in parchment paper and enjoy at room temperature. I always bring extra because everyone asks for seconds!

Storing and Reheating Focaccia Ripiena

Let’s be real—this focaccia is so good, leftovers are rare in my house! But if you’re lucky enough to have some (or smart enough to make extra), here’s how to keep it tasting fresh and crispy:

Room temp: If eating within 8 hours, just wrap loosely in a clean kitchen towel. The crust stays perfectly crisp this way—no soggy bottoms!
Fridge storage: For 2-3 days, wrap tightly in foil or store in an airtight container. Pro tip: Place a paper towel underneath to absorb any moisture.
Freezing: Cut into portions, wrap each in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating magic:

Oven method: My absolute favorite! Preheat to 180°C (350°F), place focaccia directly on the rack for 5-7 minutes. This revives that incredible crunch.
Skillet trick: No time to wait for the oven? Heat a dry skillet over medium, add the slice, and cover with a lid for 2 minutes. Flip and repeat. Crispy bottom, warm filling—perfection!
Air fryer: 3 minutes at 160°C (320°F) works like a charm for single servings.

Important note: Never microwave unless you love rubbery bread! (Trust me, I learned this the hard way during a late-night snack emergency.)

Fun fact—the filling actually tastes more flavorful the next day as the flavors meld. Sometimes I think it’s even better reheated! How do you like to store and reheat your focaccia?

Nutritional Information for Focaccia Ripiena con Scarola e Acciughe

Okay, let’s talk numbers—but remember, these are just estimates since your exact ingredients (like how much olive oil you drizzle or the brand of flour) can tweak the values. I calculated this based on my nonna’s classic version, so treat it as a general guide!

Per serving (1/6 of the recipe):
Calories: about 350 (mostly from that glorious olive oil and flour)
Carbs: 55g (hello, pillowy dough!)
Protein: 9g (thanks to the flour and those protein-packed acciughe)
Fat: 10g (the good kind from EVOO)
Fiber: 3g (scarola brings the crunch and nutrients)
Sodium: 500mg (mainly from the anchovies—reduce if sensitive)

My two cents: This isn’t diet food (and honestly, why would you want it to be?), but it’s packed with wholesome ingredients. The scarola gives you vitamins A and K, while the olive oil delivers heart-healthy fats. I always say—enjoy every bite mindfully, and maybe balance it with a light salad if you’re watching portions.

Pro tip: For a lighter version, you can reduce the olive oil by 1 tbsp in the dough and use less for sautéing. But between us? That crispy, golden crust is worth every drop!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this recipe—some from friends, some from my own kitchen mishaps! Here are the answers to everything you might be wondering:

Can I use dry yeast instead of fresh?
Absolutely! Use about 3g (1 teaspoon) of active dry yeast instead. Just mix it right into the flour—no need to dissolve first like with fresh yeast. Your dough might take 15 minutes longer to rise, but it’ll get there!

Help! My dough is too sticky—what do I do?
Don’t panic! Wet your hands lightly instead of adding more flour—too much extra flour makes tough focaccia. If it’s really sticking, let it rest covered for 10 minutes; the gluten will relax and be easier to handle.

How do I prevent a soggy bottom?
Three tricks: 1) Squeeze ALL the water from your cooked scarola, 2) Roll the bottom dough slightly thicker than the top, and 3) Bake on the lowest oven rack. If all else fails? Pop the baked focaccia directly onto the oven rack for the last 2 minutes—crisp miracle!

Can I make this ahead?
Yes! Prep the dough and filling separately up to 24 hours ahead—store dough in the fridge (it’ll rise slowly). Bring both to room temp before assembling. Already baked? Reheat slices as needed—they’re almost better the next day!

My edges didn’t seal—filling everywhere!
Been there! Next time: 1) Leave a wider border (at least 2cm), 2) Brush the edge with water before topping with the second dough piece, and 3) Press HARD with a fork. If some leaks anyway? Call it “rustic” and enjoy the crispy bits!

Can I freeze the unbaked focaccia?
You bet! Assemble completely, wrap tightly in plastic, then foil. Freeze flat. When ready to bake: thaw overnight in the fridge, then bake as directed (add 5 extra minutes). Perfect for surprise guests!

Conclusion

There you have it—my all-time favorite focaccia ripiena con scarola e acciughe recipe, perfected through years of happy (and sometimes messy) kitchen experiments! This golden, savory masterpiece captures everything I love about Puglian cooking—simple ingredients transformed into something extraordinary. Whether you’re serving it as an antipasto, packing it for a picnic, or enjoying it as a quick weeknight meal, it never fails to impress. The crispy crust, the garlicky greens, that perfect hit of briny anchovies… honestly, I’m getting hungry just thinking about it!

Now it’s your turn—I want to hear all about your focaccia adventures! Did you stick with the classic scarola and anchovies, or try one of the fun variations? Maybe you discovered a brilliant new twist? Drop your results (and any questions) in the comments below. And if you snap a photo of your beautiful creation, tag me—I live for those golden-brown crust shots! Happy baking, friends!

Irresistible Focaccia Ripiena con Scarola e Acciughe in 5 Steps

Ingredients for Focaccia Ripiena con Scarola e Acciughe

How to Make Focaccia Ripiena con Scarola e Acciughe

Preparing the Dough

Making the Scarola and Acciughe Filling

Assembling and Baking the Focaccia Ripiena

Tips for Perfect Focaccia Ripiena con Scarola e Acciughe

Ingredient Substitutions and Variations

Serving Suggestions for Focaccia Ripiena

Storing and Reheating Focaccia Ripiena

Nutritional Information for Focaccia Ripiena con Scarola e Acciughe

Frequently Asked Questions

Conclusion

Irresistible Focaccia Ripiena con Scarola e Acciughe in 5 Steps

Description

Ingredients

Instructions

Notes

Nutrition

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