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Ingredients
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Focaccia Bread
Whipped Ricotta
Calabrian Chili Topping
Method
Focaccia Bread Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Stir gently and 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 1/4 cup of olive oil. Mix until a sticky dough forms.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours or until doubled in size.
- 5
Shape the Focaccia
After the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and spread it out gently to fit the pan. Use your fingers to make dimples in the surface.
- 6
Second Rise
Cover the dough with a towel and let it rise again for about 30 minutes.
- 7
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 8
Add Toppings
Drizzle the remaining olive oil over the dough, sprinkle with fresh rosemary, and season with additional salt if desired.
- 9
Bake
Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown.
Whipped Ricotta Preparation
- 10
Combine Ingredients
In a mixing bowl, add ricotta cheese, heavy cream, salt, and black pepper.
- 11
Whip the Mixture
Using an electric mixer or a whisk, whip the mixture until smooth and creamy.
- 12
Chill
Cover the whipped ricotta and refrigerate until ready to serve.
Calabrian Chili Topping Preparation
- 13
Mix the Topping
In a small bowl, combine Calabrian chili paste with extra virgin olive oil and chopped fresh parsley. Mix well.