Focaccia with tomatoes and ricotta

4 servings

35 minutes

Focaccia with tomatoes and ricotta is a fragrant and tender flatbread from sunny Italy. Historically, focaccia was considered a precursor to pizza and was a favorite dish of Roman legionnaires. Its porous dough, soaked in olive oil, becomes airy and crispy. The delicate ricotta adds softness, while sun-dried tomatoes contribute a rich sweet flavor. Italian herbs—oregano, rosemary, and sage—make the aroma even richer. Focaccia is enjoyed fresh and warm, savoring its texture and harmony of flavors. It pairs wonderfully with a glass of wine, fresh salads, and meat appetizers. This dish is perfect for family dinners as well as cozy gatherings with friends.

Energy value per serving

• Calories: 700.7
• Proteins: 22.1g
• Fats: 12.5g
• Carbohydrates: 126.8g

Ingredients

• Wheat flour: 600 g
• Ricotta cheese: 150 g
• Sun-dried tomatoes in oil: 100 g
• Salt: 1 tsp
• Sugar: 1 tsp
• Olive oil: 1 tbsp
• Dry yeast: 1 tsp
• Oregano: to taste
• Rosemary: to taste
• Sage: to taste
• Water: 1 glass

Cooking steps

1. Mix flour, salt, sugar, yeast, water, and olive oil in a mixer.

   Required ingredients:

   • Wheat flour: 600 g
   • Salt: 1 teaspoon
   • Sugar: 1 teaspoon
   • Dry yeast: 1 teaspoon
   • Water: 1 glass
   • Olive oil: 1 tablespoon

2. Transfer the dough to a bowl, cover it, and leave it in a warm place for 20 minutes.

3. Roll out the dough into a thin layer and transfer it to the baking sheet.

4. Sprinkle with a mixture of dry herbs, place the tomatoes and ricotta.

   Required ingredients:

   • Oregano:  to taste
   • Rosemary:  to taste
   • Sage:  to taste
   • Sun-dried tomatoes in oil: 100 g
   • Ricotta cheese: 150 g

5. Cook for 10 minutes in an oven preheated to 230 degrees. Serve warm.