Focaccia Recipe
Tiras de focaccia com pesto e ricotta batida
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Ingredients
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Focaccia Dough
Toppings
Method
Focaccia Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape the Focaccia
Once risen, punch down the dough and transfer it to a greased baking sheet. Gently stretch it out to fit the sheet.
- 6
Second Rise
Cover the shaped dough with a cloth and let it rise again for another 30 minutes.
- 7
Preheat Oven
Preheat your oven to 425°F (220°C).
Topping and Baking
- 8
Prepare the Toppings
Spread pesto evenly over the risen focaccia dough, leaving some edges bare. Use your fingers to create dimples in the dough.
- 9
Bake the Focaccia
Drizzle olive oil over the top and sprinkle with sea salt. Bake in the preheated oven for 20-25 minutes, or until golden brown.
- 10
Prepare Ricotta
While the focaccia is baking, whip the ricotta cheese until smooth. Add a pinch of salt and mix well.
- 11
Serve
Once baked, remove the focaccia from the oven and let it cool slightly. Cut into strips and serve with whipped ricotta and fresh basil leaves.