Infigghiulata (Nfigghiulata), impanate, and scacciate are just a few names for popular snack foods in Sicily that are made with focaccia/pizza dough and stuffed with various fillings. They are considered rustic forms of pizza or pizze, such as a calzone. Each of these breads is basically the same except they vary in shape and form. They can be filled with ricotta, ham, tuma or caciocavallo cheeses, sausage, rapini, spinach, and potatoes, just to name a few traditional ingredients.
I came across a recipe for vastedda infigghiulata from Troinia, a small town in the province of Enna. It’s unusual in that it has a soft almost brioche-like dough and filled with salami, pancetta, and cheese. Focaccia or pizza dough is basically made with flour, water, olive oil, and yeast. This dough has eggs and milk in addition to the other ingredients which makes it more like brioche. I adapted my basic focaccia recipe for this infigghiulata recipe and the results were amazing. The dough is soft and rich with a moist crumb. I couldn’t stop eating it. I had to freeze the others I made to keep myself from eating them. The photos show a 9-inch springform pan which is fine, but a 10 or 11-inch pan works better.
Sicilian Stuffed Focaccia Torte
Difficulty Rating: Easy
Makes 12 servings.
For the Filling:
6 ounces sliced mozzarella cheese
4 ounces (about 1 cup) diced salami
2 ounces (1/2 cup) diced pancetta, prosciutto or ham (see note)
For the Egg Wash (optional):
1 large egg, beaten
Note: Pancetta and prosciutto are salty. If you are restricting your sodium intake substitute ham or low sodium ham, which is less salty.
MAKE THE DOUGH: Generously grease a large bowl with olive oil. Place the flour and yeast in a mixer bowl fitted with a dough hook attachment, and combine for 30 seconds on low speed. Add remaining ingredients and combine on low speed for 2 minutes. Increase mixer speed to medium-high and beat 8 minutes until dough is elastic. Dough will be very soft. Using a spatula, place the dough into the greased bowl. Cover tightly with plastic wrap and allow dough to rise until doubled, about 1 1/2 to 2 hours.
IF USING PANCETTA: Place in a small non-stick skillet over medium heat and cook for 4 minutes, until lightly browned. Drain on paper towels and set aside.
ASSEMBLE THE INFIGULATA: Preheat oven to 350 degrees F. Generously grease a 9-inch or 10-inch springform pan with shortening and line the bottom of the pan with parchment paper.
Spread half of the dough on the bottom of the pan and 1/2-inch up the sides of the pan by stretching it gently with both hands towards the sides of the pan.
Spread the salami and prosciutto in a layer on top of the dough within 1/2-inch of the sides of the pan.
Place a layer of cheese on top of the salami mixture within 1/2-inch of the sides.
Place the remaining dough on top, lightly stretching with your hands until it touches the edge of the pan and completely covers the filling. Cover with plastic wrap and let rise 40 to 50 minutes.
COOK THE INFIGGULATTA: Brush the top of the dough lightly with the egg wash, being careful not to get any on the sides of the pan, which will cause it to stick. Bake 30 to 40 minutes, until golden brown. Let sit for 10 minutes. Run a sharp knife along the inside of the pan and carefully remove the bread from the pan. Serve immediately while still warm.