Date: 01 Jun 2015 Author: Jacqui Categories: Food, Main Dishes, Pizza, Savory Snacks & Nibbles 0


A different type of Focaccia … filled with spicy minced meat and Fontina cheese! It seriously is good and the best thing is that it tastes just like real dough! The amounts below make two 7 inch focaccias.  Feel free to add whatever you want to the minced meat filling, for example kidney beans to give it a Mexican flair or even swop the mince with minced chicken, tarragon and mushrooms instead!


  • 175g AGLUTEN Flour (Miscela per Pane, Pizza & Focaccia)
  • 50g fine maize meal (fine polenta)
  • 30g rice flour
  • 370g of tepid water
  • 15g fresh yeast
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp Dried Italian Herbs

Ingredients for the Meat Filling

  • Olive Oil
  • 400g minced beef
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • Splash red wine
  • 1 tbsp tomato paste
  • 1/2 cup tomato pulp or passata
  • Pinch Sugar
  • 1 tsp ground coriander
  • 1 tsp Sriracha or any hot chilli sauce
  • Origano
  • Salt & freshly ground pepper
  • 1/2 cup shredded Fontina Cheese


Put the flour, maize meal, rice flour and dried herbs in a large bowl. Combine well.  In a small bowl, put the tepid water, the sugar and the fresh yeast.  Stir until the yeast melts.

Pour the yeast mix into the dry ingredients in the bowl.  Using a wooden spoon, stir until the dry is combined with the wet.  Add the salt and the olive oil.  Flour your hands and work the dough till it is smooth.  Place back in the bowl, cover with cling film and leave to rise for about 3 hours.

In the meantime, heat the olive oil in a pan and saute the onions until transparent.  Add the minced beef and brown.  Add the garlic and cook for another minute, stirring.  Throw in a splash of red wine and allow to evaporate.  Add the tomato paste, passata, Sriracha sauce, pinch sugar, ground coriander, origano and season with salt & pepper.  Keep cooking until no liquid is left.  Remove from the heat and leave to cool.  When cool, add half a cup of shredded Fontina Cheese, stirring it in.  Set aside.

Prepare baking sheets by covering with baking paper and sprinkling with some maize meal or polenta.

After three hours, take the dough from the bowl and divide into two.  Work each piece lightly and then form into a circle.  Place each circle onto the baking sheet and using lightly floured hands push the dough into a larger circle, at the same time forming a high edge all around. Brush the edge only, with olive oil.

Cover the focaccias with a damp kitchen towel and leave to rest for another 30 to 40 minutes.

Preheat the oven to 200C.

Fill the cavity of the focaccia with the minced meat.  Put in the oven and cook the focaccias for about 15 to 20 minutes.


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