Ricotta Cheese Focaccia is one of those dishes that once tried it will be difficult to be forgotten. It’s very easy to prepare and it can be used as a starter or an appetizer and even as a side in place of bread.
This focaccia is soft, smooth and tasty. It’s simply delicious! Every time I prepare the focaccia using this recipe, I receive only positive comments!
Ricotta Cheese Focaccia
Ingredients (for a baking tray of 22 cm diameter):
- 250 g of all purpose flour;
- 250 g of ricotta cheese;
- 2 teaspoons of active dry yeast;
- 2 teaspoons of salt;
- 100 ml of water;
- coarse salt a.r.;
- oil a.r..
Preparing the Ricotta Cheese Focaccia
In a bowl melt the ricotta with water. Add the yeast and stir.
Add the flour and knead with a wooden spoon or a spatula.
When the liquids get absorbed by the flour, add the salt. Stir again to combine it.
We will obtain a sticky dough, very hydrated. Clean the sides of the bowl and shape the dough in a ball using a spatula.
Cover the bowl with clinging film and let it rise until it doubles in size.
Note: The less yeast is used in the dough, the longer will be the rising time. A light and easy to digest product will be obtained. If we need the dough to leaven in a short time, we will need to increase the yeast quantity.
Cooking the Ricotta Cheese Focaccia
Preheat the oven to 200° C.
Grease a baking tray with the oil. Pour the dough into this tray.
With our wet fingers, gently press the dough and stretch it out on the tray. Make some holes on the surface.
Prepare the emulsion with 3 tablespoons of water and 3 tablespoons of oil.
Pour the emulsion onto the focaccia and sprinkle with a tablespoon of coarse salt.
As needed, add some season like the oregano or something else!
Bake for about 25 minutes or until golden.
You can now taste your Ricotta Cheese Focaccia!