Fettunta Recipe
Toasted house-made focaccia, herbed ricotta, extra-virgin olive oil
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Ingredients
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Focaccia
Herbed Ricotta
To Finish
Method
Focaccia Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Pour in the activated yeast mixture and olive oil. Mix until a sticky dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until it doubles in size.
- 5
Prepare for Baking
Preheat the oven to 425°F (220°C). Once risen, punch down the dough and stretch it into a greased baking sheet. Dimple the surface with your fingers.
- 6
Add Toppings
Drizzle olive oil over the dough and sprinkle with fresh rosemary. Let it rest for another 20 minutes.
- 7
Bake Focaccia
Bake in the preheated oven for about 20-25 minutes or until golden brown. Remove from oven and let cool slightly.
Herbed Ricotta Preparation
- 8
Combine Ingredients
In a medium bowl, mix together ricotta cheese, fresh parsley, fresh chives, garlic powder, salt, and black pepper until well combined.
Assembly
- 9
Toast Focaccia
Slice the cooled focaccia into pieces and toast in a toaster or under the broiler until golden brown.
- 10
Serve
Spread a generous amount of herbed ricotta on each toasted focaccia piece. Drizzle with extra-virgin olive oil and sprinkle with sea salt to taste before serving.
