Stuffed Focaccia Recipe – Focaccia Farcita Calabrese with Ricotta and Italian Cured Meats

Stuffed Focaccia Recipe

This Stuffed Focaccia recipe combines soft bread dough with rich ricotta, Italian cured meats, and melted cheese to create a savory, bakery-style dish that’s perfect for sharing. Featured on Bonacini’s Italy, host Michael Bonacini prepares this traditional Focaccia Farcita Calabrese, layering soppressata, capocollo, rosemary, and cheese between two layers of focaccia dough for a golden, flavorful Italian classic.

The Inspiration

Stuffed focaccia is a beloved specialty in southern Italy, particularly in the region of Calabria. While focaccia is often served as a simple flatbread topped with olive oil and herbs, many Italian regions also prepare filled versions that transform the bread into a hearty meal.

In Calabria, focaccia is frequently stuffed with cured meats, cheeses, and fresh herbs, reflecting the region’s strong culinary traditions built around preserved ingredients and bold Mediterranean flavors. These ingredients were historically easy to store and provided rich, satisfying meals for families and workers throughout the day.

On Bonacini’s Italy, chef Michael Bonacini celebrates regional Italian cooking by highlighting dishes that combine rustic ingredients with approachable techniques. Using store-bought bread dough in this recipe makes the dish accessible to home cooks while still delivering the authentic taste and texture of a traditional Italian stuffed focaccia.

Ingredients

• 1 ½ pounds (680 grams) store-bought bread dough
• 3 tablespoons (45 ml) olive oil, divided, plus more for greasing
• 1 cup (240 ml) ricotta, drained
• ½ pound (226 grams) soppressata
• ½ pound (226 grams) capocollo
• 1 tablespoon (15 ml) rosemary leaves, chopped
• ½ teaspoon (2.5 ml) fresh ground pepper
• 1 cup (240 ml) shredded caciocavallo cheese (or substitute with mozzarella)
• ½ teaspoon (2.5 ml) sea salt flakes

Method

• Knead 2 tablespoons (30 ml) olive oil into the bread dough. Divide the bread dough into 2 halves. Roll out each half on a floured countertop.
• Fit one half of the dough into an 8-inch (20 cm) skillet greased with olive oil. Spread ricotta on top. Tear soppressata and capocollo into pieces. Top dough with soppressata, capocollo, and rosemary. Sprinkle pepper on top. Evenly distribute caciocavallo on top. Top with second half of dough. Pinch sides of dough together.
• Pierce top with fork. Pour remaining olive oil evenly over top.
• Bake at 400 F (205 C) for 30 minutes, or until golden.
• Remove from oven and top with sea salt flakes.
• Buon appetito!

Serving Suggestions

This Stuffed Focaccia is incredibly versatile and can be served in many different ways depending on the occasion. Because the bread already contains rich meats and cheese, it works beautifully as a satisfying main dish for lunch or dinner when paired with a simple green salad dressed with olive oil and lemon. The focaccia also makes an excellent appetizer for gatherings or casual entertaining, where it can be sliced into wedges or squares and served warm for guests to share.

Its hearty filling and crisp crust make it ideal for picnics, game nights, or relaxed weekend meals with family and friends. For a more complete Italian-inspired spread, the focaccia pairs nicely with marinated olives, roasted vegetables, or a light tomato salad that balances the richness of the bread and cheese.

Final Thoughts

This Stuffed Focaccia recipe (Focaccia Farcita Calabrese) highlights the rustic flavors of southern Italian cuisine with a simple yet satisfying combination of bread, cured meats, and cheese. The golden crust, creamy ricotta, and savory filling create a dish that feels both comforting and celebratory.

On Bonacini’s Italy, chef Michael Bonacini brings regional Italian recipes to life by focusing on traditional ingredients and approachable techniques. This focaccia perfectly captures that philosophy, turning everyday ingredients into a flavorful dish that’s easy to prepare and perfect for sharing.