Cheesy Steak Focaccia – sandwich cald cu muschi de vita, mozzarella si focaccia facuta in casa! Daca iti plac sandwich-urile consistente, pline de aroma si cu texturi perfecte, acest Cheesy Steak Focaccia este exact genul de reteta care iti va face pofta de la prima vedere. Este combinatia ideala dintre focaccia pufoasa facuta in casa, mozzarella topita, muschi de vita fraged si ceapa caramelizata lent, toate completate de prospetimea spanacului baby si de cremozitatea maionezei. Secretul acestui preparat sta in baza lui: o focaccia simpla, elastica si aerata, pregatita cu faina pentru pizza de la La Molisana, o faina de calitate superioara care ofera aluatului textura perfecta pentru paini si pizza. Combinata cu grisul de grau, aceasta ajuta la obtinerea unei cruste usor crocante la exterior si moi in interior. Rezultatul final este un sandwich cald, bogat si foarte aromat, perfect pentru un pranz consistent, o cina relaxata sau chiar pentru o seara cu prietenii. Servit cu un pahar de vin rosu, devine un adevarat rasfat culinar.

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INGREDIENTE (pentru 4 portii)

Pentru focaccia:
• 425 ml apa calduta
• 450 grame faina pentru pizza La Molisana
• 170 grame gris de grau
• 10 grame drojdie uscata instant
• 10 grame sare
• ulei de masline (pentru uns bolul)

Pentru umplutura:
• 8 felii mozzarella
• 600 grame muschi de vita
• 4 cepe mari
• 30 grame unt
• 4 linguri maioneza
• 100 grame baby spanac

Pentru inceput, ungem usor un bol mare cu putin ulei de masline si il lasam deoparte.

In bolul unui mixer sau intr-un bol incapator adaugam apa calduta, faina pentru pizza La Molisana, grisul de grau, drojdia si sarea. Framantam aproximativ 2 minute, pana cand obtinem un aluat elastic si omogen.

Formam aluatul intr-o bila si il transferam in bolul uns cu ulei. Acoperim cu un capac sau un prosop si lasam la dospit aproximativ 1 ora, pana cand isi dubleaza volumul.

Dupa ce aluatul a crescut, il impartim in 4 parti egale si formam bile rotunde. Le acoperim cu un prosop si le mai lasam la dospit 30 de minute.

Intindem fiecare bucata de aluat cu mana, sub forma unui cerc cu diametrul de aproximativ 20–23 cm. Pe jumatate din aluat asezam doua felii de mozzarella, apoi acoperim cu cealalta jumatate, formand o focaccia umpluta. Lasam din nou la dospit 15 minute.

Coacem focaccia in cuptorul preincalzit la 180°C timp de aproximativ 20 de minute, pana cand devine frumos rumenita.

Taiem muschiul de vita in bucati groase de aproximativ 3–4 cm. Incalzim bine o tigaie si gatim carnea aproximativ 3 minute pe fiecare parte, apoi cate 1 minut pe fiecare laterala, pana cand temperatura interna ajunge la 62°C pentru varianta medium.

Daca preferati carnea mai bine facuta, puteti prelungi timpul de gatire.

Scoatem carnea pe o farfurie, o acoperim cu folie de aluminiu si o lasam 10 minute sa se odihneasca, apoi o taiem in fasii.

Pentru ceapa caramelizata, taiem cepele in jumatate si apoi in solzi.

Incalzim o tigaie si topim untul. Adaugam ceapa si un praf de sare. Pentru o textura mai delicata si mai putin prajita, adaugam aproximativ 50 ml de apa si lasam ceapa sa se gateasca lent, completand cu apa daca este necesar, pana devine moale si aromata.

Desfacem focaccia coapta si asezam pe baza ei un sfert din cantitatea de ceapa, fasii de muschi de vita, o lingura de maioneza, baby spanac proaspat.

Acoperim cu partea superioara a focacciei si servim sandwich-ul cald, alaturi de un pahar de vin rosu bun.

Rezultatul este un Cheesy Steak Focaccia incredibil de gustos, cu paine pufoasa, branza topita, carne frageda si ceapa dulce si aromata.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Cheesy Steak Focaccia, te invit sa descoperi si alte idei de sandwich-uri inspirate la fix, aici pe blog:

English version

Cheesy Steak Focaccia

Cheesy Steak Focaccia – a warm sandwich with beef tenderloin, mozzarella and homemade focaccia! If you enjoy hearty sandwiches full of flavor and perfect textures, this Cheesy Steak Focaccia is exactly the kind of recipe that will make your mouth water at first sight. It is the ideal combination of fluffy homemade focaccia, melted mozzarella, tender beef and slowly caramelized onions, all complemented by the freshness of baby spinach and the creaminess of mayonnaise. The secret of this dish lies in its base: a simple, elastic and airy focaccia prepared with pizza flour from La Molisana, a high-quality flour that gives the dough the perfect texture for breads and pizzas. Combined with wheat semolina, it helps create a lightly crispy crust on the outside while remaining soft on the inside. The final result is a warm, rich and very flavorful sandwich, perfect for a hearty lunch, a relaxed dinner or even a gathering with friends. Served with a glass of red wine, it becomes a true culinary indulgence.

INGREDIENTS
(for 4 servings)

For the focaccia:
• 425 ml warm water
• 450 grams La Molisana pizza flour
• 170 grams wheat semolina
• 10 grams instant dry yeast
• 10 grams salt
• olive oil (for greasing the bowl)

For the filling:
• 8 slices mozzarella
• 600 grams beef tenderloin
• 4 large onions
• 30 grams butter
• 4 tablespoons mayonnaise
• 100 grams baby spinach

To begin, lightly grease a large bowl with a little olive oil and set it aside.

In the bowl of a mixer or a large mixing bowl, add the warm water, La Molisana pizza flour, wheat semolina, yeast and salt. Knead for about 2 minutes until you obtain an elastic and smooth dough.

Shape the dough into a ball and transfer it to the greased bowl. Cover with a lid or a towel and let it rise for about 1 hour, until it doubles in volume.

Once the dough has risen, divide it into 4 equal parts and shape them into round balls. Cover them with a towel and let them rise again for 30 minutes.

Stretch each piece of dough by hand into a circle about 20–23 cm in diameter. Place two slices of mozzarella on one half of the dough, then fold the other half over to form a stuffed focaccia. Let it rise again for 15 minutes.

Bake the focaccia in a preheated oven at 180°C for about 20 minutes, until nicely golden.

Cut the beef tenderloin into thick pieces about 3–4 cm. Heat a pan very well and cook the meat for about 3 minutes on each side, then about 1 minute on each edge, until the internal temperature reaches 62°C for a medium doneness.

If you prefer the meat more well done, you can extend the cooking time.

Remove the meat onto a plate, cover it with aluminum foil and let it rest for 10 minutes, then slice it into strips.

For the caramelized onions, cut the onions in half and then into slices.

Heat a pan and melt the butter. Add the onions and a pinch of salt. For a more delicate texture and less frying, add about 50 ml of water and let the onions cook slowly, adding more water if needed, until they become soft and aromatic.

Open the baked focaccia and place on the base a quarter of the onions, strips of beef tenderloin, one tablespoon of mayonnaise and fresh baby spinach.

Cover with the top part of the focaccia and serve the sandwich warm, alongside a good glass of red wine.

The result is an incredibly delicious Cheesy Steak Focaccia with fluffy bread, melted cheese, tender meat and sweet aromatic onions.

If you enjoyed this Cheesy Steak Focaccia recipe, I invite you to discover more sandwich ideas, inspired just right, here on the blog: Chicken Burger, Panuozzo or
Romanian Club Sandwich.

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