- Prep
- 30 min
- Cook
- 25 min
- Total time
- 55 min
- Yield
- 6-8 porções
- Difficulty
- Easy
- Calories
- 270 kcal
Quick summary
“High-hydration Italian focaccia baked at 220°C with abundant extra virgin olive oil, decorated with colorful cherry tomatoes, fresh herbs, and fresh ricotta seasoned with Sicilian lemon and garlic that browns in the oven.”
What you need to know
- Type 00 flour combined with generous hydration produces large alveoli and a fluffy, elastic crumb.
- The massage with the fingertips on the baking sheet creates the traditional dimples that retain the olive oil and tomatoes.
- The ricotta seasoned with lemon zest and garlic bakes into creamy pieces contrasting with the toasted crust.
Ingredients
Main
- g Type 00 wheat flour
- ml Warm water (35-40°C)
- g Fermento biológico seco
- teaspoon Açúcar
- teaspoon Fine salt
- tablespoons Extra virgin olive oil
- g Colorful cherry tomatoes
- g Quality fresh ricotta
- unit Sicilian lemon zest
- clove Garlic
- tablespoons Mix of fresh herbs (rosemary, thyme, oregano, basil)
- Flor de sal
- Ground black pepper
Instructions
Principal
- In simple terms: activate the yeast. Dissolve the dry active yeast and sugar in warm water. Let the mixture rest for five to ten minutes, until a foam forms on the surface. This step is crucial to ensure the yeast is active and the dough rises properly.
- Combine the dough ingredients. In a large bowl, mix the wheat flour and salt. Add the activated yeast mixture and two tablespoons of olive oil. Mix everything with a spatula or wooden spoon until the flour is incorporated, forming a sticky dough. No need to knead excessively.
- Let the dough rise. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for about 1 to 1.5 hours. The dough should double in volume and have bubbles. This slow fermentation process is fundamental for the flavor and texture of the focaccia.
- Prepare the ricotta and the tomatoes. While the dough rises, mix the fresh ricotta with the lemon zest, the finely minced garlic clove, salt, and black pepper to taste. Set aside. Cut the cherry tomatoes in half and season them lightly with olive oil, salt, and pepper. This advance preparation optimizes time.
- Preheat the oven and prepare the baking sheet. Preheat the oven to 220°C (high temperature). Grease a rectangular baking dish (approx. 30x20 cm) with the remaining olive oil. The abundant olive oil in the bottom of the baking sheet will help form a crispy, golden base, characteristic of superior focaccia.
- Spread the dough in the baking pan. Pour the fermented dough into the greased baking pan. With your fingertips greased in olive oil, gently stretch the dough, pressing to create the characteristic dimples of focaccia. Cover with a cloth and let rest for another 15-20 minutes. The most important tip is not to force the dough.
- Assemble the focaccia and bake. Spread the seasoned ricotta over the dough, distributing it irregularly. Arrange the halved cherry tomatoes on top and sprinkle generously with the fresh herb mix and flaky salt. Bake in a preheated oven for 25-30 minutes. The focaccia should be golden and crispy on the edges.
- Serve the Nomadic Focaccia. Remove the focaccia from the oven and let it warm for a few minutes before cutting and serving. The secret to this recipe is the harmony between the lightness of the dough, the creaminess of the ricotta, and the acidity of the roasted tomatoes. Serve in generous pieces for a complete experience.
Chef's tips
- Let the dough grow until it doubles in volume and bubbles in the pan before making the dimples with your fingers.
- Press the halved cherry tomatoes firmly into the dough so they don't come loose during the oven jump.
- Finish with fleur de sel and another generous drizzle of extra virgin olive oil as soon as you take the baking sheet piping hot from the oven.
Variations
- Add whole sprigs of fresh rosemary and sage leaves soaked in olive oil over the dough.
- Add thin slices of confit garlic and fennel seeds for a Mediterranean aromatic profile.
- Sprinkle freshly grated parmesan cheese over the ricotta in the last 5 minutes of baking to brown.
Substitutions
- The type 00 flour can be replaced with high-protein bread flour.
- Fresh ricotta can be replaced with crumbled goat cheese or drained feta cheese.
- The colorful cherry tomatoes can be replaced by pitted black olives and slices of red onion.
How to store
Store in a paper bag or closed box at room temperature for up to 2 days. To reheat and return the crispy crust with a crunchy base, place in an oven at 180°C for 6 minutes.
Can it be frozen?
Freeze already baked and cold slices wrapped individually in aluminum foil for up to 60 days. To consume, take directly from the freezer to a medium oven at 180°C for 10 minutes without thawing.
What to serve with
Excellent for composing antipasto boards with Parma ham, aged cheeses, olive oil for dipping, and Chianti red wine.
Frequently asked questions
Does the amount of olive oil in the baking dish not make the dough greasy?
No, the abundant olive oil at the bottom of the baking sheet fries the bottom of the dough in the high heat of 220°C, generating the golden crunch typical of Ligurian bakeries.
Can I ferment the focaccia dough in the refrigerator?
Yes, cold fermentation for 12 to 24 hours in the refrigerator develops superior aroma; remove 2 hours before baking so the dough gains temperature and rises on the baking sheet.
Why didn't the fresh ricotta melt like mozzarella?
Ricotta is a whey cheese with low fat and a high concentration of proteins that do not melt; it remains in soft and toasted pieces on the surface of the dough.
How to make the focaccia get those characteristic large bubbles?
Respect the fermentation time on the baking sheet until the dough is visibly full of air and use your fingertips greased with olive oil, pressing until touching the bottom of the pan.
You might also like
