Stuffed Focaccia with Cabbage and Speck

Name: Stuffed Focaccia with Cabbage and Speck
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8
Ingredients: Water ½ cup; Type 0 flour 4 cups; Whole milk ½ cup; Butter at room temperature 4 tbsp; Extra virgin olive oil 3 tbsp; Fine salt 2 tsp; Brewer's yeast ¾ tsp; Sugar 1 tsp; Cabbage 1.1 lbs; Speck 7 oz; Vegetable broth 4 ¼ cups; Parmigiano Reggiano PDO cheese to grate 6 tbsp; Fine salt to taste; Black pepper to taste; Eggs 1

it es br de fr

Difficulty: Easy
Prep time: 45 min
Cook time: 45 min
Serving: 8
Cost: Low
Note plus about 3 hours for the focaccia to rise

PRESENTATION

Stuffed focaccia is a big deal in Trentino-Alto Adige, especially when it’s packed with tender sautéed cabbage and smoky speck. And listen, this stuffed focaccia is not your everyday bread. It’s got that little extra—there’s butter and a splash of oil—making it soft and moist. Perfectly holds all those savory fillings. You know, the mix of speck and cabbage? Really, really nice. It’s got that hint of smoke. You bite into it and think of Alpine huts and beer halls. Speck is like a superstar—shows up on tables all over South Tyrol—and when it’s tucked into bread like this, it brings that rustic, Alpine vibe. This isn’t basic bread; it’s a cabbage and speck recipe that feels right at home in the cold north, where meals really stick to your ribs. And the pairing? It captures the heart of the region. For sure a must-try.

Picture this Italian stuffed bread on a wooden board, cut into thick slabs. Pretty simple, right? A cold beer nearby, friends ready to dig in. That’s the kind of experience folks love in this part of Italy, where you can taste a bit of German influence mixed with tradition. And some call it a golden twist on classic homemade focaccia. But really, it’s all about that smoky speck and sweet cabbage tucked inside. You’ll find different focaccia variations across Italy, but this one stands out for its Alpine roots and that satisfying, crispy edge. Super, super good.

It fits right in at a party or a casual dinner, especially warm, and the smell—seriously good—will have people hanging in the kitchen. When you want a savory focaccia filling that feels both traditional and a bit different, this speck and cabbage combo is hard to beat. So, grab a pint and enjoy a real taste of rustic Italian baking. Really brings a little bit of the Alps to your table.

INGREDIENTS

for the dough: Water ½ cup (125 g); Type 0 flour 4 cups (500 g); Whole milk ½ cup (125 g); Butter 4 tbsp (60 g) - at room temperature; Extra virgin olive oil 3 tbsp (40 g); Fine salt 2 tsp (10 g); Brewer's yeast ¾ tsp (3.5 g); Sugar 1 tsp (5 g)

for the filling: Cabbage 1.1 lbs (500 g); Speck 7 oz (200 g); Vegetable broth 4 ¼ cups (1 l); Parmigiano Reggiano PDO cheese 6 tbsp (30 g) - to grate; Fine salt to taste; Black pepper to taste

for brushing: Eggs 1

Preparation

How to prepare Stuffed Focaccia with Cabbage and Speck

To prepare the stuffed focaccia with cabbage and speck, first prepare the dough: dissolve the yeast (alternatively, you can use 12 g of fresh brewer's yeast) and sugar in the warm water 1; dissolve the salt in the milk 2. In a bowl, place the sifted flour and start gradually pouring in the water with the yeast and sugar 3 and

the milk with the salt 4. Gather the ingredients well with your fingertips 5 and add the softened butter in pieces and the extra virgin olive oil 6.

Knead with your hands until the ingredients are combined 7, then transfer the dough to a lightly floured work surface and continue kneading it 8 until you get a soft, homogeneous, and smooth dough. You can perform these operations with a stand mixer, first gathering the ingredients at medium speed with the paddle and then continuing to knead with the hook. Form a ball, place it in a bowl, cover it with plastic wrap, and let it rise at room temperature (for a couple of hours, or until it doubles in volume) 9.

Meanwhile, prepare the filling: clean the cabbage (see our How to Clean Cabbage and Cauliflower) by cutting it in half 10 and removing the hard central part, then slice it into thin strips 11. Also cut the speck into cubes or strips 12, as you prefer.

Cook the cabbage in a large pan with a drizzle of oil 13. Gradually add the broth 14, salt, pepper, cover with a lid, and cook for about 20 minutes, stirring occasionally 15.

When the cabbage is very soft, turn off the heat and add the speck 16 and grated cheese, which will add flavor 17. Meanwhile, the dough will be well risen and fluffy 18.

Divide the dough in half 19 and grease a rectangular baking tray measuring 16x12 inches 20. Gently roll out one part of the dough with a rolling pin until you obtain a sheet about 1/4 inch thick 21.

Line the tray with the rolled-out dough, making sure it adheres well to the edges 22. Prick the bottom with a fork 23 and fill with the cabbage and speck filling, spreading it evenly over the entire surface 34.

Roll out the remaining piece of dough with a rolling pin again into a sheet about 1/4 inch thick and cover the focaccia with it 25. Press the edges to attach the two sheets together 26, folding the edges inward and pressing them to secure with a fork 27.

Cover the tray with plastic wrap and let the focaccia rise for another hour 29 at room temperature. When the focaccia is well risen, brush the surface with beaten egg 30.

Prick with a fork 31, press the edges of the dough inward again 32, and bake the focaccia in a preheated static oven at 355°F for 45 minutes (if fan-assisted, 320°F for 40 minutes). When the surface is golden brown 33, remove the focaccia from the oven and let it cool slightly. Your stuffed focaccia with cabbage and speck is ready!

Storage

Store the stuffed focaccia with cabbage and speck in the refrigerator, covered with plastic wrap, for 3-4 days, making sure to heat it before serving.
You can freeze it once cooked and thaw it in the refrigerator the day before.

Advice

When faced with a focaccia to fill, it's hard to resist the temptation to invent new fillings by mixing dozens of ingredients, but (there's a but) we believe that the more you take away, the more the balance of flavors stands out, and that's why in this recipe we've proposed a rather simple combination. However, if you love more complex combinations, know that olives (cut into pieces) or capers along with the speck and cabbage are excellent! If you don't like speck, you can replace it with smoked bacon.

For the translation of some texts, artificial intelligence tools may have been used.