Fett 'unta Recipe
pressed focaccia with roasted red pepper hummus, buratta (with fig compote and prosciutto), baked ricotta (with roasted garlic)
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Ingredients
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Focaccia
Roasted Red Pepper Hummus
Baked Ricotta
Burrata with Fig Compote and Prosciutto
Method
Focaccia
- 1
Prepare the Dough
In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until foamy.
- 2
Mix Ingredients
Add flour, olive oil, salt, and rosemary to the yeast mixture. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth.
- 4
First Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-1.5 hours until doubled in size.
- 5
Shape and Second Rise
Preheat the oven to 400°F (200°C). Press the dough into a greased baking sheet, cover, and let it rise for another 30 minutes.
- 6
Bake
Bake for 20-25 minutes until golden brown. Let it cool slightly before pressing down.
Roasted Red Pepper Hummus
- 7
Prepare Ingredients
In a food processor, add chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, salt, and cumin.
- 8
Blend
Blend until smooth, adding water if necessary to reach desired consistency.
- 9
Baked Ricotta
- 10
Prepare Garlic
Roast a head of garlic in the oven until soft and caramelized, about 30-40 minutes at 400°F (200°C).
- 11
Mix Ricotta
In a bowl, combine ricotta cheese, roasted garlic (squeezed from the skin), thyme, olive oil, and salt.
- 12
Bake
Transfer the mixture to a baking dish and bake at 375°F (190°C) for 25-30 minutes until lightly golden.
Burrata with Fig Compote and Prosciutto
- 13
Assemble
On a serving platter, place the burrata cheese in the center.
- 14
Add Compote
Top with fig compote and arrange prosciutto slices around it.
