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
- a little bit of olive oil
- 1 mozzarella of about 125gr (4.40 oz)
Step 2: Put the ingredients together
Cut your butter in small pieces and put it in the bowl too.
Add the parmesan cheese.
Finally adjust with salt and some pepper (if you like it).
Step 3: Make the dough
Knead with your hands until your dough is compact.
Divide the dough in 2. These 2 pieces need to be about the same size.
Step 4: Flatten the dough
Take your first half of dough, place it in the pan and press it with your fingers to flatten it. You need to cover the whole pan's surface (sides excluded) this way.
When you are done, prick the dough with a fork.
Step 5: Add the filling
Slice your mozzarella and put it on the ham. You can also cut it in smaller pieces if you prefer.
Step 6: Cover everything!
I used a pastry mat as "table" to flatten the dough on. It's very useful because the main pan's sizes are drawn on it so you can flatten your dough following those signs.
You can use a rolling pin to flatten this dough if you want.
Now lift the dough disc with your hands and lay it on the ham and mozzarella, right in the pan.
Push it a little to make the air come out and use your fingers to press the borders. Use a fork to press them even better and make sure that the focaccia is closed.
Again, prick the disc with a fork, and spread some olive oil over the top.