Stuffed focaccinas with meat: fluffy and simply delicious

INGREDIENTS
For dough:
250ml (1 cup) of milk (lukewarm)
250ml (1 cup) of water (lukewarm)
7g of dry yeast
6g (1 1/2 tsp) of sugar
9g (1 1/2 tsp) of salt
750g (6 cups) of flour

For stuffing:
400g of minced meat
2 red bell pepper
1 yellow bell pepper
1 onion
2 tomatoes
2 cloves of garlic
Thyme
Dry parsley
Paprika
Salt
Pepper

Egg yolk for brushing

METHOD
1. In a bowl add the milk, water, yeast, and sugar and mix with spatula to dissolve. Add the salt and flour and continue with mixing. When the dough starts to form knead it with hands to obtain smooth dough. Cover with cling film and let it rise for 2 hours, or until is double in volume.
2. After time has elapsed split the dough into 6 equal pieces and form the balls. Transfer them to the baking tray covered with parchment paper. Cover with a cloth and let it rise for 30 minutes.
3. Meanwhile prepare the filling by mixing the minced meat, red pepper, yellow pepper, onion, tomatoes, garlic, thyme, dry parsley, paprika, salt, and pepper.
4. After 30 minutes press each bun with the bottom of the glass. Fill each one with the prepared mixture.
5. Brush them with the egg yolk and transfer them to the oven. Bake at 180°C/360°F for 25 minutes.
6. Serve them all together on a serving dish.
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