If you take a look at my recipe instructables it's easy to understand that focaccia bread is one of the things I love the most.
I love it because it tastes so good just plain, but it is also perfect when matched with other things like cold cuts and cheese or anything you like. And let's not forget that focaccia is the base for pizza! :D

This focaccia recipe is different than the regular one because there's no yeast, water or oil in it. The main ingredient for the dough is ricotta cheese. It may sound strange (it did to me), but its consistency is just like a regular focaccia's one and the taste is just as good. Ricotta gives a very delicate flavour to it.
Plus no yeast means less time because it doesn't need to rise! You can start to make it an hour before you want to eat it: perfect as a last minute recipe!

This focaccia is composed just like a pie and I filled it with ham and mozzarella cheese. You can fill it with anything you like!

Step 1: Ingredients

  • 200gr (a little less than 1 cup) ricotta cheese
  • 200gr (1.6 cups) all purpose flour
  • 80gr (5.5 tbs) room temperature butter
  • 1 tbs grated parmesan cheese
  • salt
  • pepper
  • a little bit of olive oil
For the filling:
  • ham
  • 1 mozzarella of about 125gr (4.40 oz)
<p>Tthis receipe seems great! I have a question: is this dough good to do simple focaccia (without stuffing, or maybe with crescenza or onions, like focaccia di Recco)? I've tried sometimes to cook a focaccia, but it always came out too hard &gt;O_o&lt;</p>
<p>I believe you can! I really like the flavour that this dough has. But I am not sure if keeping if plain feels too heavy (remember there is no yeast in it)...for this reason I would try to make it thin.</p><p>By the way, it's strange that your focaccia always turned out hard...I actually have the opposite problem sometimes. <br>Try this one (just the dough): <a href="http://www.instructables.com/id/Danubio-Pizza/" rel="nofollow">http://www.instructables.com/id/Danubio-Pizza/</a><br>I always make that recipe for focaccia and it turns out great. Make sure to let it rest for more than an hour if you can, that will make it even softer and more digestible (you can use less yeast in that case).</p>
<p>Mmmmmm.... buooona!</p><p>Since you live near me, I suggest you to go to Sestola (near Modena, it's a 1.5h car trip) and buy the ricotta that the Agriturismo Cervarola (at 1.400 meters height) sells.</p><p>I can say with no doubt that it's the best ricotta of the world.</p>
<p>Sestola is a very familiar name to me...During the summer I used to go there with my parents when I was very little. Honestly, I don't remember anything about it, but it's still familiar :D I will have to try their ricotta cheese if I ever go back!</p>
<p>That Agriturismo has fantastic biologic products!</p><p>The ricotta is made every day with the milk of their cows :P</p><p>I had the best breakfasts of my life in that place</p>
<p>congratulations linda..! you totally deserved to win this contest.. :D</p>
<p>Thank you so much Faiza!!! :)</p>
<p>Congratulations!! for the first prize Linda :D, show us a picture of you wearing that pendant when you get one :D</p>
<p>haha thank you Tarun! We'll see about that one... :D</p>
Can it be replaced with turkey
<p>You mean replacing the ham with turkey? I have never tried it with turkey but I think that would be good too! Maybe not as tasty but still good and not as fat.</p><p>Let me know how it turns out if you make it :)</p>
<p>Yippy :), congratulations for being a finalist :)</p>
<p>Thank you Tarun!! :)</p>
<p>It looks delicious! </p>
<p>It really is, thank you Muhaiminah! :)</p>
<p>What can I say? I will have to try this sometime. Thanks for sharing.</p><p>sunshiine</p>
<p>Thank You sunshiine!! Let me know how it turns out :)</p>
<p>Very neat and mouthwatering! Great job, voted :-)</p>
<p>Thank you so much hunter!! :)</p>
<p>I got hungry...</p>
<p>I know the feeling!!</p>
<p>Oh my, it looks delicious! </p>
<p>Thank you Emily! I got hungry all over again while writing this ible :D</p>
<p>Then you can possibly imagine how I felt reading it :) </p>

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Bio: I love creating. I love ART in all its forms. I am a daughter of the 50s, born in 1992. I had the pleasure to ... More »
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