Ficazza: A Ham and Cheese Focaccia Pie That Warms the Soul

The aroma alone transports me back to my Nonna’s kitchen in Sicily. I can almost see her now, flour dusting her apron as she expertly kneaded the dough for what she called “Ficazza,” a savory focaccia pie. The air would be thick with the scent of baking bread, oregano, and melting cheese, a symphony of smells that promised a delicious and comforting meal. This wasn’t just food; it was love baked into a crust, a taste of home that I carry with me wherever I go. Every time I make Ficazza, I feel closer to her, sharing a piece of our family history with everyone who takes a bite.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 40 minutes
• Total Time: 2 hours 40 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Not specified

Ingredients

For the Crust:

• 500 g all-purpose flour
• 350 g russet potatoes, cooked and peeled
• 1 1/2 teaspoons sugar
• 1 tablespoon dried yeast
• 2 teaspoons salt
• 1/4 cup butter or 1/4 cup margarine, melted and cooled
• 1 cup potato water (reserved from cooking the potatoes)

For the Filling:

• 1/4 lb chopped ham
• 2 cups shredded mozzarella cheese
• 2 teaspoons oregano

For the Topping:

• Thinly sliced tomatoes
• Olive oil
• Coarse salt

Equipment Needed

• Large pot
• Potato ricer
• Large mixing bowl
• KitchenAid mixer (optional)
• Bread hook attachment (optional)
• Seran wrap or towel
• 12-inch springform pan
• Oven

Instructions

1. Begin by cooking the russet potatoes in a pot with water. Make sure to reserve 1 cup (150 ML) of the potato water after they’re cooked. Once the potatoes have cooled sufficiently, pass them through a ricer into a large mixing bowl. This ensures a smooth and lump-free dough.

2. While the potatoes are cooling, proof the dried yeast. In a separate bowl, combine the yeast with about 1/4 cup of the reserved WARM potato water and 1 1/2 teaspoons sugar. Let this mixture stand for about 5 minutes, or until it becomes foamy. This step activates the yeast, ensuring a good rise for the dough.

3. In the bowl with the riced potatoes, add the all-purpose flour. Mix the flour and potatoes together until the mixture resembles coarse crumbs.

4. Add the yeast mixture to the flour and potato mixture, followed by the melted and cooled butter or margarine.

5. Slowly add the remaining potato water, mixing continuously. At this point, you can either mix by hand or use a KitchenAid mixer with the bread hook attachment. When mixing, be mindful of the dough’s consistency. It should be tacky to the touch and come together into a ball, but not be too dry or too wet. Add more flour or water as needed to achieve the right consistency.

6. Continue kneading the dough until it forms a smooth ball. This typically takes about 5-7 minutes in a mixer or 8-10 minutes by hand.

7. Place the dough in a well-greased bowl, turning to coat. Cover the bowl with seran wrap or a clean kitchen towel. Place the bowl in a warm spot to rise. A slightly warmed oven (turned off) works well to avoid drafts. Let the dough rise for about one hour, or until it has doubled in size.

8. While the dough is rising, prepare the filling. In a separate bowl, combine the chopped ham, shredded mozzarella cheese, and oregano. Mix all the ingredients together thoroughly and set aside.

9. Grease a 12-inch springform pan. This will prevent the Ficazza from sticking and make it easier to remove after baking. Set the greased pan aside.

10. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure that the oven is fully preheated before baking for optimal results.

11. Once the dough has doubled in size, take it out of the bowl and gently deflate it. Divide the dough in half.

12. Place the first half of the dough in the prepared springform pan, covering the entire bottom and pressing it evenly to the edges.

13. Spread the ham and cheese filling evenly over the dough, leaving about a 1/4-inch border around the edge to prevent the filling from touching the sides of the pan.

14. Place the second half of the dough on top of the filling, stretching it to cover the filling completely. Pinch the edges of the top and bottom layers of dough together to seal the pie.

15. Arrange the thinly sliced tomatoes on top of the second half of the dough. Sprinkle with coarse salt and drizzle generously with olive oil.

16. Bake for approximately 40 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Check for doneness by inserting a toothpick into the center of the pie; it should come out clean.

17. Let the Ficazza cool slightly in the pan before removing it and slicing into wedges to serve.

Expert Tips & Tricks

• Potato Variety: Using russet potatoes is crucial for the right starch content, which contributes to the dough’s texture. If you must substitute, use another high-starch potato like Yukon Gold.
• Potato Water Temperature: Ensure the potato water used to proof the yeast isn’t too hot, as it can kill the yeast. Aim for lukewarm, around 100-110°F (38-43°C).
• Dough Consistency: The dough should be tacky but not sticky. If it’s too wet, gradually add more flour, one tablespoon at a time, until the desired consistency is achieved.
• Cheese Melting: For a perfectly melted cheese topping, consider using freshly grated mozzarella rather than pre-shredded. Pre-shredded cheese often contains cellulose, which can inhibit melting.
• Baking Time Variation: Oven temperatures can vary, so keep an eye on the Ficazza while it’s baking. If the crust is browning too quickly, tent it with aluminum foil to prevent burning.

Serving & Storage Suggestions

Serve the Ficazza warm, cut into wedges. It’s delicious on its own or paired with a simple green salad.

Leftovers can be stored at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. To reheat, warm individual slices in a microwave, oven, or toaster oven until heated through. For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes to restore the crust’s crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	588 kcal	N/A
Total Fat	20.9 g	32%
Saturated Fat	11.3 g	56%
Cholesterol	63.1 mg	21%
Sodium	1305.2 mg	54%
Total Carbohydrate	76.8 g	25%
Dietary Fiber	4 g	16%
Sugars	2.1 g	N/A
Protein	22 g	44%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Ficazza: Omit the ham and substitute with roasted vegetables like bell peppers, zucchini, and eggplant.
• Spicy Ficazza: Add a pinch of red pepper flakes to the filling for a touch of heat.
• Cheese Variations: Experiment with different cheeses like provolone, fontina, or ricotta for a unique flavor profile.
• Herb Variations: Use fresh basil, thyme, or rosemary instead of oregano for a different aromatic experience.
• Crust Variations: Add some grated Parmesan cheese to the crust.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can. Just bloom the active dry yeast in warm water for about 10 minutes before adding it to the dough.

Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough the day before and store it in the refrigerator. Let it come to room temperature for about 30 minutes before using.

Q: What if my dough doesn’t rise?
A: Make sure your yeast is fresh and that the water isn’t too hot, as it can kill the yeast. Also, ensure that the room is warm enough for the dough to rise properly.

Q: Can I freeze the baked Ficazza?
A: Yes, you can freeze the baked Ficazza. Wrap it tightly in plastic wrap and then in foil. Thaw completely before reheating.

Q: Can I use a different type of pan?
A: While a springform pan is ideal, you can use a regular pie dish or even a baking sheet. Just make sure to grease it well.

Final Thoughts

Ficazza is more than just a recipe; it’s a tradition, a taste of home, and a way to connect with loved ones. Don’t be intimidated by the multiple steps – the result is well worth the effort. Gather your ingredients, put on some music, and enjoy the process of creating this delicious focaccia pie. I encourage you to try this recipe and make it your own. Share your creations and experiences with me, and let’s continue to spread the love of good food and cherished memories. Pair it with a glass of dry red wine and enjoy!