Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 cup ricotta cheese
- 2 tablespoons fresh rosemary, finely chopped
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-Step Instructions:
1. In a large bowl, combine the flour, yeast, sugar, and salt.
2. Add the warm water and olive oil, and mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
5. Preheat the oven to 375°F.
6. Line a baking sheet with parchment paper.
7. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
8. Place the dough on the prepared baking sheet.
9. Spread the ricotta cheese over the dough, leaving a 1-inch border around the edges.
10. Sprinkle the rosemary over the cheese.
11. Drizzle the melted butter over the top.
12. Bake for 20 minutes, or until the edges are golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 25g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: whole wheat flour
- Ricotta cheese: cottage cheese
- Rosemary: thyme
Variations:
- Add chopped olives or sun-dried tomatoes
- Substitute Parmesan cheese for the ricotta
- Add garlic and oregano for an Italian flavor
Tips and Tricks:
- Use a rolling pin to roll out the dough evenly.
- Make sure the ricotta cheese is spread evenly over the dough.
- Use a light touch when spreading the melted butter over the top.
Storage Instructions:
Focaccia di Recco can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Focaccia di Recco can be reheated in a 350°F oven for 10 minutes.
Presentation Ideas:
Focaccia di Recco can be served as an appetizer or as a side dish. It can also be cut into small pieces and served as a snack.
Garnishes:
- Chopped fresh herbs
- Shaved Parmesan cheese
- Crushed red pepper flakes
Pairings:
Focaccia di Recco pairs well with a variety of wines, such as Chardonnay, Pinot Grigio, and Sauvignon Blanc.
Suggested Side Dishes:
- Arugula salad
- Roasted vegetables
- Grilled fish or chicken
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food Safety Advice:
- Make sure the ricotta cheese is fresh and not expired.
- Make sure all ingredients are at room temperature before using.
Food History:
Focaccia di Recco is a traditional Italian flatbread from the region of Liguria. It is made with a simple dough of flour, yeast, and water, and is topped with ricotta cheese and herbs.
Flavor Profiles:
Focaccia di Recco has a savory flavor with a hint of sweetness from the ricotta cheese and a hint of herbal flavor from the rosemary.
Serving Suggestions:
Focaccia di Recco can be served as an appetizer or as a side dish. It can also be cut into small pieces and served as a snack.
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Region: Italian