Riceefta Crostini Recipe
Homemade focaccia, olive oil, salt, pepper, parsley
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Ingredients
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Crostini (Focaccia-style)
Riceefta topping
Finishing
Method
Crostini (Focaccia-style)
- 1
Activate yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.
- 2
Make dough
In a large bowl, whisk together the flour and fine sea salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons of olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.
- 4
First rise
Lightly oil a clean bowl with 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot 60–75 minutes or until doubled in size.
- 5
Shape and second rise
Oil a rimmed baking sheet or 9x13-inch pan with a little olive oil. Transfer the dough to the pan, gently press it out to a rectangle about 1/2–3/4" thick. Cover loosely and let rest 20–30 minutes to puff slightly.
- 6
Dimple and season
Preheat oven to 425°F (220°C). Using your fingertips, press dimples across the dough surface. Drizzle remaining 1 tablespoon olive oil over the top, sprinkle 1/2 tsp black pepper evenly, and lightly scatter the coarse or flaky salt.
- 7
Bake
Bake 15–18 minutes until golden brown and cooked through. Remove from oven and let cool 10 minutes in the pan. Transfer to a cutting board and slice into 12–16 crostini-sized squares or 24 smaller pieces depending on desired bite size.
Riceefta topping
- 8
Prepare ricotta mix
In a medium bowl, combine the ricotta, grated Parmesan, lemon zest, minced garlic, 1 tablespoon olive oil, chopped parsley, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed.
- 9
Rest
Let the mixture sit 10 minutes to allow flavors to meld while the focaccia cools — this also softens the garlic flavor slightly.
Assembly & Finishing
- 10
- 11
Finish and serve
Drizzle each crostini lightly with the remaining 1 tablespoon of olive oil, sprinkle a tiny pinch of flaky salt if desired, and garnish with a few fresh parsley leaves. Serve immediately while the focaccia is still slightly warm or at room temperature.