Stuffed Focaccia in a Pan with Radicchio

Is a fragrant and tasty leavened product, simple but with great taste. It is a focaccia that contains flavors and traditions of home cooking, with a lively and spicy flavor, which evokes all the characteristic aromas and scents of the Mediterranean. It is the quintessence of the simple goodness of genuine food, perfect to share with family or friends in a convivial atmosphere. Fragrant and tasty, this focaccia is ideal to serve in a buffet, as a snack, to accompany days in the open air or as an appetizer paired with cheeses and cold cuts. A recipe that everyone likes, offered in a vegetarian version, suitable for the whole family. The ingredients needed to make it are few and simple: a basic dough with flour, water, yeast, oil and salt, enriched with a tasty filling based on stewed radicchio, walnuts, a delicate béchamel in oil with soy milk and a vegetarian cheese without animal rennet. The result is a focaccia rich in vegetables, colorful and genuine, perfect not only for those who follow a vegetarian diet, but for everyone. Now let's see what we need to make our Stuffed Focaccia in a Pan with Radicchio, Walnuts and Provence. Ingredients for the focaccia dough 280 g of flour 150 ml of water 1 sachet of yeast for savory pies 40 ml of extra virgin olive oil 1 teaspoon of Provence Aromatic Herb Blend Ingredients for the filling 1 large head of radicchio 1 teaspoon of Provence Aromatic Herb Blend 1 white onion 150/200 g of vegetarian cheese without animal rennet walnuts to taste Ingredients for the béchamel sauce 500 ml of soy milk 40 ml of Extra Virgin Olive Oil 60 g of white flour salt Steps Let's start by preparing the dough: in a bowl or in the planetary mixer, combine the flour, baking powder and the Provence – Earth Waves Aromatic Herb Mixture, mix well. Add the water, the oil and start kneading with a fork. Transfer the dough to the work surface and continue to knead it vigorously for about ten minutes. Form a dough and put it in a bowl, cover with plastic wrap and let rise for 30 minutes. Let's prepare the béchamel sauce: in a saucepan, heat the oil and add the flour. Mix well with a whisk and, when the roux is golden, add the hot milk in a trickle, continuing to stir until you get a velvety sauce. Wash and peel the radicchio, then cut it into strips. In a non-stick pan, heat a drizzle of oil and add the thinly chopped white onion. Sauté the onion and, after 4-5 minutes, add the radicchio, salt and cook for another minute. Turn off the heat and let it cool, then add the radicchio to the béchamel sauce. Divide the dough into two equal parts and roll out each part with a rolling pin, forming two discs of equal size. In a pan with a diameter of 28 cm, place the first disc of dough, fill with half of the radicchio, the chopped walnut kernels, pieces of burrata and a little more radicchio and walnuts. Cover with the second disc of dough and seal the edges well to prevent it from opening during cooking. Bake the focaccia for 4 minutes on each side, covering with a lid.