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Per preparare l’impasto: in una planetaria o una ciotola lavorare tutti gli ingredienti fino a ottenere un impasto liscio e omogeneo. Coprire con della pellicola e lasciare riposare almeno 30 minuti. Trascorso il tempo, dividere la pasta in 4 parti uguali e stendere ognuna con un mattarello fino a uno spessore di 5 mm, dando forma rettangolare. Farcire ½ del rettangolo di impasto con il ripieno scelto e chiudere sovrapponendo la seconda metà, ppennellare la superficie con un goccio di olio extravergine di oliva e lasciare lievitare la focaccia farcita almeno un’ora. Trascorso il tempo, cuocere in forno preriscaldato a 180°C per 20-25 minuti.
Per preparare il ripieno porri, cipolla, pancetta e provola: tagliare finemente porro, cipolle e aglio. Scaldare una padella antiaderente con un filo di olio extravergine di oliva e dorarvi la pancetta, quindi toglierla dalla padella e, nella stessa, appassirvi le verdure. Aggiustare di sale e pepe. Spegnere il fuoco, aggiungere la pancetta, il prezzemolo trito e lasciare raffreddare il tutto. Solo a questo punto aggiungere anche la provola tagliata a dadini.
Per preparare il ripieno radicchio e scamorza: tagliare finemente il radicchio e lo scalogno, quindi riunirli in una pentola ben calda con un goccio d’olio extravergine di oliva e stufare per qualche minuto. Sfumare quindi con il vino rosso e cuocere a fuoco moderato per 30 minuti circa. Salare e pepare. Lasciare raffreddare. A questo punto aggiungere la scamorza affumicata tagliata a pezzettoni.
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