Ricotta and Cherry Tomato Focaccia | Fluffy Flatbread
(0)
45 min
Under an hour
Sezamo
O focaccia artizanală spectaculoasă, cu miez pufos și alveolat, îmbogățită cu buchețele cremoase de ricotta, roșii cherry dulci coapte în cuptor și măsline negre aromate cu oregano. Perfectă pentru mese în familie sau seri cu prietenii.
Ingredients
Preparation method
Dough preparation and proofing
In a large bowl, dissolve the dry yeast and a teaspoon of sugar in the lukewarm still water. Let the mixture sit for 5-7 minutes until you notice small bubbles on the surface.
Add the sifted flour and start mixing with a spatula. When the dough begins to come together, add the salt and half of the olive oil (20 ml). Knead vigorously for 8-10 minutes until you get an elastic, soft, and slightly sticky dough.
Grease a clean bowl with a little olive oil, place the dough ball inside, cover the bowl with plastic wrap or a clean kitchen towel, and let it proof in a warm place for 60 minutes, until it doubles in size.
Chef's tip
For an extremely airy texture and large air pockets in the dough, you can let the dough cold-ferment in the refrigerator overnight before stretching it into the pan.
Drain the ricotta well of any excess whey before dolloping it over the dough, so that the dough underneath bakes up golden and crispy.
55 min
Under an hour
