Potato Focaccia Stuffed with Stringy Mozzarella and Ham

The Perfect Recipe for Busy Days or Lazy Weekends

Sometimes, you just need a quick and easy meal that delivers on flavor without requiring hours of preparation or the use of an oven.

Enter Pan-Fried Potato Focaccia—a mouth-watering Italian dish that combines the comforting softness of mashed potatoes with the savory goodness of Parmigiano Reggiano cheese and a gooey, delicious filling.

With crispy edges and a tender, flavorful center, this is a dish that will become a staple in your kitchen.

Whether you’re looking for a meal to serve to friends and family or a comforting dinner after a busy day, this recipe is guaranteed to satisfy!

Why Nonna Loves This Recipe

Nonna loves this Pan-Fried Potato Focaccia for its simplicity and versatility.

It’s a quick, no-fuss recipe that yields a wonderfully flavorful and satisfying dish.

The dough is made from mashed potatoes, which gives the focaccia a soft, fluffy texture.

The addition of Parmigiano Reggiano cheese adds a depth of flavor that enhances the overall taste.

Nonna especially loves that it’s a dish that can be customized to her family’s tastes; the classic ham and mozzarella filling is just one of the many variations you can try.

This focaccia reminds Nonna of traditional Italian comfort food and is perfect for feeding a crowd or enjoying as a cozy meal on a quiet evening.

Cooking Time

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Servings: 4 people

Ingredients

For the dough:

• 2 cups mashed potatoes (about 400 g)

• 1 cup all-purpose flour (about 150 g)

• 2 tablespoons Parmigiano Reggiano cheese

• 1 egg

• Salt to taste

• Pepper to taste

For the filling:

• 1/2 cup ham, diced (about 100 g)

• 1/2 cup mozzarella cheese, diced (about 100 g)

Method

1. Prepare the dough:
   Boil the potatoes until tender (about 15 minutes). Drain and mash them thoroughly. In a large mixing bowl, combine the mashed potatoes, flour, Parmigiano Reggiano cheese, egg, salt, and pepper. Stir until the dough is well-mixed.

2. Prepare the filling:
   Dice the ham and mozzarella and set them aside.

3. Form the focaccia:
   Heat a generous amount of extra virgin olive oil in a large pan. Divide the dough into two equal portions. Place the first portion of dough in the pan and press it out evenly. Add the diced ham and mozzarella on top, then cover with the second portion of dough. Press gently to seal the edges.

4. Cook the focaccia:
   Fry the focaccia on medium heat for about 15 minutes on each side, or until golden brown and crispy. Be sure to flip it carefully using a spatula to ensure even cooking.

5. Serve:
   Remove the focaccia from the pan and let it cool slightly before slicing and serving. It’s delicious when served hot or warm!

Nutritional Facts (Per Serving)

Tips and Tricks

• Customize the filling: Feel free to get creative with the filling! You can add sautéed vegetables, different cheeses, or even some cooked chicken or sausage.

• For extra crispiness: For a crispier crust, you can add a little extra olive oil when frying the focaccia.

• Storing leftovers: This focaccia keeps well in the fridge for a few days. To reheat, simply place it in a warm pan for a few minutes.

POTATO FOCACCIA STUFFED WITH MOZZARELLA & HAM

With crispy edges and a tender, flavorful center, this is a dish that will become a staple in your kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Bread, Main Course

Cuisine Italian

Servings 4

Notes

Ingredients

For the dough:

• 2 cups mashed potatoes (about 400 g)
• 1 cup all-purpose flour (about 150 g)
• 2 tablespoons Parmigiano Reggiano cheese
• 1 egg
• Salt to taste
• Pepper to taste

For the filling:

• 1/2 cup ham, diced (about 100 g)
• 1/2 cup mozzarella cheese, diced (about 100 g)

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Method

1. Prepare the dough:
   Boil the potatoes until tender (about 15 minutes). Drain and mash them thoroughly. In a large mixing bowl, combine the mashed potatoes, flour, Parmigiano Reggiano cheese, egg, salt, and pepper. Stir until the dough is well-mixed.
2. Prepare the filling:
   Dice the ham and mozzarella and set them aside.
3. Form the focaccia:
   Heat a generous amount of extra virgin olive oil in a large pan. Divide the dough into two equal portions. Place the first portion of dough in the pan and press it out evenly. Add the diced ham and mozzarella on top, then cover with the second portion of dough. Press gently to seal the edges.
4. Cook the focaccia:
   Fry the focaccia on medium heat for about 15 minutes on each side, or until golden brown and crispy. Be sure to flip it carefully using a spatula to ensure even cooking.
5. Serve:
   Remove the focaccia from the pan and let it cool slightly before slicing and serving. It’s delicious when served hot or warm!

Keyword focaccia, focaccia recipe, potato focaccia, potato focaccia recipe, pan-fried potato focaccia,

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