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