Vegetable Fojata (Rocciata)
How do you make Italian vegetable fojata?
To make vegetable fojata, first sauté chopped leafy greens with garlic and oil until softened. Separately, knead flour, water, oil and salt; let rest for 30 minutes. Roll the dough out thinly, spread grated semihard cheese and the cooled vegetables over it. Roll into a spiral, brush with oil and bake at 180°C for 35 minutes until golden.
If you are looking for a vegetarian recipe that is a true main dish, you have come to the right place. Vegetable fojata or rocciata is an Italian specialty from the Umbria region, similar to a savory pie or a spiral-shaped stuffed pastry, known for its incredible contrast of textures and deep flavor.
In this guide, we will show you how to prepare the dough from scratch (and you will see how easy it is!) and how to cook a vegetable filling that turns out juicy and full of nuance. This recipe is not only a complete and balanced meal, but also a wonderful way to celebrate produce from the land. Follow our steps and bring a little piece of authentic Italian home cooking to your table.
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Servings: For one large fojata or two medium ones, 6/8 people
Ingredients
- 450g type 1 flour or spelt flour
- 200ml warm water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt (approximately 7g)
Filling
- 1 kg long leafy greens: such as kale, Tuscan kale, Swiss chard, spinach, curly kale.
- 350g semihard cheese
- 3 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder or 2 garlic cloves
- ¼ teaspoon hot peperoncino (hot chili)
- Extra virgin olive oil for brushing
Instructions
Start by removing the central rib of the greens with your hands or a knife; wash them very carefully to remove any traces of soil. Then dry them well.
Next, cut them into small pieces.
In a large nonstick skillet, add the 3 tablespoons of extra virgin olive oil and the hot chili. If using garlic cloves, sauté them and, if desired, remove them (or crush them with a fork and leave them in). Add the greens and, if using garlic powder, sprinkle it over them.
Cook for about 5-8 minutes maximum, until they look tender. Stir well and remove from the heat so they can cool.
While the greens cool, sift the flour into a large bowl, add the salt and stir.
Pour in the warm water and the 3 tablespoons of extra virgin olive oil.
Knead thoroughly and patiently, because it may seem as though there is not enough water, but then everything comes together well and there is no need to add more liquid. Cover the dough and let it rest for 30 minutes.
Once the resting time has passed, place the dough on a fairly large surface. You can make one large fojata, or if you prefer, make two by cutting the dough in half. Begin rolling out the dough with a large rolling pin into a rectangular shape.
It should be very thin, as you can see in the photo.
Preheat the oven to 180°C (350°F). Grate the piece of cheese. If you decide to make two fojatas, divide the grated cheese in two so there is cheese in both. Distribute it evenly over the entire rectangular surface.
Next, distribute the greens, as long as they are already cold.
Very gently, begin rolling up the dough until you reach the end.
When you reach the end, brush with a little extra virgin olive oil so it adheres well and does not open during baking.
The traditional shape of fojata or rocciata is a spiral, but you can also make it in straight pieces. Place it/them on a baking tray lined with parchment paper. Brush with a little extra virgin olive oil.
Once the oven reaches temperature, bake for 30 minutes in the lowest part of the oven. Then move the tray to the highest part of the oven and bake for another 5 minutes so it browns well.
Remove from the oven and let it sit for about 10 minutes before enjoying. Although it is also delicious eaten at room temperature.
Enjoy your meal!
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- 450g type 1 flour or spelt flour
- 200ml warm water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt (approximately 7g)
Filling
- 1 kg long leafy greens: such as kale, Tuscan kale, Swiss chard, spinach, curly kale.
- 350g semihard cheese
- 3 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder or 2 garlic cloves
- ¼ teaspoon hot peperoncino (hot chili)
- Extra virgin olive oil for brushing