Ricotta Focaccia Recipe
Ingredients
| 15 g/1/2 oz fresh yeast | ||
| Lukewarm water | ||
| Sugar | 1 Teaspoon | |
| 250 g/8 oz flour | ||
| Salt | 1 Teaspoon | |
| 250 g/8 oz ricotta cheese, drained in cheesecloth for 2 hours | ||
| Basil | 1 Tablespoon, chopped | |
| Olive oil | 3 Tablespoon | |
| 1 tablespoon coarse sea salt | ||
Directions
1. Dissolve yeast with 1/2 cup lukewarm water and sugar. Combine flour and salt, place in a food processor and add yeast mixture (a). Process while gradually adding lukewarm water to form a dough. Transfer to a bowl, cover with plastic food wrap and stand in a warm place until dough rises lightly. Knock down and knead briefly.
2. Divide dough into two portions and roll each out to a thin circle about 33 cm/13 in diameter. Transfer one circle to an oiled baking tray, spread evenly with ricotta, sprinkle with basil (b). Cover with the second dough circle and seal edges together. Dimple surface with fingertips, brush with 1 tablespoon oil, cover with a clean tea-towel and set aside to rise for 1-2 hours or until doubled.
3. Brush surface with remaining olive oil (c) and sprinkle with salt. Bake at 200°C/400°F/Gas 6 for 20-25 minutes or until golden. Remove from oven and invert onto wire racks to cool. Serve warm.
2. Divide dough into two portions and roll each out to a thin circle about 33 cm/13 in diameter. Transfer one circle to an oiled baking tray, spread evenly with ricotta, sprinkle with basil (b). Cover with the second dough circle and seal edges together. Dimple surface with fingertips, brush with 1 tablespoon oil, cover with a clean tea-towel and set aside to rise for 1-2 hours or until doubled.
3. Brush surface with remaining olive oil (c) and sprinkle with salt. Bake at 200°C/400°F/Gas 6 for 20-25 minutes or until golden. Remove from oven and invert onto wire racks to cool. Serve warm.
Chef
