Italian > Bread > Focaccias

Ricotta and Herb Focaccia Recipe

Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
- 1 cup ricotta cheese
- 1/4 cup chopped fresh herbs (such as rosemary, thyme, and oregano)
- 1/4 cup grated Parmesan cheese

Special equipment needed:
- Stand mixer with dough hook attachment (optional)
- Baking sheet
- Parchment paper

Step-by-step instructions:
1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
2. Add the olive oil and warm water to the bowl and stir until a shaggy dough forms.
3. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment to knead the dough for 5-7 minutes.
4. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about an hour, or until it has doubled in size.
5. Preheat the oven to 425°F.
6. Line a baking sheet with parchment paper and press the dough into the sheet, making sure it reaches all the edges.
7. In a small bowl, mix together the ricotta cheese and chopped herbs. Spread the mixture evenly over the top of the dough.
8. Sprinkle the grated Parmesan cheese over the ricotta mixture.
9. Bake the focaccia for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Let the focaccia cool for a few minutes before slicing and serving.


Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20-25 minutes
5. Temperature:
Preheat oven to 425°F.
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-12 servings.

Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 9g
Sodium: 360mg
Sugar: 2g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Any type of cheese can be used instead of Parmesan cheese.
- Dried herbs can be used instead of fresh herbs, but use half the amount.

Variations:
- Add sliced tomatoes or roasted red peppers on top of the ricotta mixture before baking.
- Use different types of cheese, such as mozzarella or feta.
- Add sliced olives or caramelized onions on top of the ricotta mixture before baking.

Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Use a sharp knife or pizza cutter to slice the focaccia.

Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the focaccia, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.

Garnishes:
Sprinkle chopped fresh herbs on top of the focaccia before serving.

Pairings:
Serve the focaccia with a side salad or soup.

Suggested side dishes:
- Caesar salad
- Minestrone soup
- Roasted vegetables

Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm.

Food safety advice:
- Wash your hands before handling the dough.
- Make sure the dough is cooked to an internal temperature of 190°F to ensure it is safe to eat.

Food history:
Focaccia is a type of Italian flatbread that originated in Liguria, Italy. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese, vegetables, or meat.

Flavor profiles:
This focaccia has a savory, cheesy flavor with a hint of herbs.

Serving suggestions:
Serve the focaccia as an appetizer or side dish.

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Region: Italian

Taste: Savory, Herbal, Aromatic, Cheesy, Tangy