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Ricotta Focaccia

Party.Freak's picture
  Fresh yeast 1⁄2 Ounce (15 Gram)
  Lukewarm water 2 Tablespoon (Adjust Quantity As Needed)
  Sugar 1 Teaspoon
  Flour 8 Ounce (250 Gram)
  Salt 1 Teaspoon
  Ricotta cheese 8 Ounce, drained in cheesecloth for 2 hours (250 Gram)
  Chopped fresh basil 1 Tablespoon
  Olive oil 3 Tablespoon
  Coarse sea salt 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
35 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1656 Calories from Fat 678

% Daily Value*

Total Fat 77 g118.5%

Saturated Fat 25.4 g127.1%

Trans Fat 0 g

Cholesterol 115.7 mg38.6%

Sodium 6748.3 mg281.2%

Total Carbohydrates 188 g62.6%

Dietary Fiber 7.5 g30%

Sugars 6.3 g

Protein 51 g101.2%

Vitamin A 36% Vitamin C 4.5%

Calcium 53.5% Iron 69.9%

*Based on a 2000 Calorie diet

Ricotta Focaccia Recipe