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Sunday Paper Dinner Table: Taleggio Stuffed Focaccia


The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!

Taleggio Stuffed Focaccia

I knew that I wanted to serve focaccia at Fox & the Knife, I just wasn’t sure exactly how. Did we bake it on sheet trays and cut like Sicilian pizza? Did we shape it in individual loaves for each table? When I finally moved into the restaurant space, I found we had inherited a LOT of pie pans and I needed to make use of every little thing we had. We opened with a small budget and needed to keep it that way. I knew immediately we would bake the focaccia in those pie pans. I originally wanted to top it with stracciatella but as we tested it over and over, I knew that it wasn’t quite right. Finally the idea came to fill it with a strong yummy cheese, taleggio was a perfect foil for the focaccia, but it didn’t have that cheesy pull-ability I wanted. So I added mozzarella and our focaccia was born!

Serves 2-4 (Yields two focaccia rounds.)


14 oz warm water

7g active dry yeast (also equal to one packet of red star yeast or similar brand)

13g sugar

480g AP flour

120g bread flour

13g salt

4 oz extra virgin olive oil

2 T chopped rosemary

6 ounces taleggio cheese

4 ounces shredded mozzarella

Extra olive oil for drizzling

1 teaspoon Maldon or sea salt

Pro tip: Have a plastic bench scraper handy



Preheat oven to 425 degrees

To start, combine yeast, warm water, and sugar in a pitcher and whisk a bit to help dissolve sugar/yeast.

Add flours and salt into a stand mixer bowl and mix the flours and salt with your hand until evenly distributed.

Editor’s Note: This recipe is not safe for a gluten or dairy allergy

This recipe was featured in the October 11, 2020 edition of The Sunday Paper. The Sunday Paper publishes News and Views that Rise Above the Noise and Inspires Hearts and Minds. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.


Karen Akunowicz is the Chef and Owner of Fox & the Knife enoteca in Boston and a 2018 James Beard Foundation Award winner. She writes lifestyle articles and recipes for and is proud to be a No Kid Hungry Chef, working with the organization Share our Strength to eradicate childhood hunger. She is currently at work on her second cookbook.

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