Herbed Focaccia with Rociotta and Olives

By dette

The basic focaccia recipe here without the toppings i s aplatform for you to create something uniquely yours. You can use the bread plain for sandwiches, cut it into wedges or small rectagles for appetizers, or cut in into little cubes and fry or toast the into croutons.

Ingredients

• 3 Tbsp extra virgin olive oil, plus more for the bowl and pan
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 t. sugar
• 3/4 c. warm water (110F)
• 2 cups all-purpose flour, plus more for kneading
• 1 1/2 t. dosher salt, plus more for sprinkling
• 1/2 t. garlic powder
• 1/2 t. cayenne pepper
• 1/4 c. Sun-Dried Tomato Pesto
• 1/2 c. Homemade Ricottta
• 1/4 t dried rosemary leaves
• 1/4 c. pitted Kalamata olives, chopped

Preparation

Step 1

Lightly oil a large bowl. In a small bowl, stir together the yeast, sugar, and water until the sugar dissolves. Let stand until foamy, about 5 minutes.
WHile the yeast stands, combine the flour, salt, garlic powder, and cayenne in a food processor. Pulse until well mixed. With the machine running, add 3 tbsp oil, then pulse until fully incorportaed. With the machine running, add the dissolved yeast, then pulse until the dough forms a ball aroud the blade. Or mix the ingredients in the order above by hand.
Transfer the dough to a lightly floured work surface and knead gently just until the dough is smooth, about 5 times. Tranfer to the oild bowl, cover with plastic wrap, and let stand in a warm palce until the dough has doubled in size, about 1 hour.
While the dough is rising, preheat the oven to 400 F. Generously oil a 13x9x 1 inch baking pan or 14 inch roudn tart pan.
Punch down the dough, cover with plastic wrap, and let stand for 5 minutes.
Tranfer the dough to the pan. Use your fingertips to gently strich the dough to the edges, pressing it into an even layer. Dimple the dough with your figertips.
Gently spread the pesto evenly over the odugh, then dollop the ricotta over the pest. Crefully spread the ricotta into an even layer. Sprinkle the rosemayr and a pinch of salt over the ricotta.

Bake until goldne brown aobut 25 mintues. Transfer the pan to wire rack. Sprinkle the olives on top and let cool in the pan. cut into pieces before serving warm or at room temperature.

Savory: Maldon sea salt or fleur de sel with chopped fresh thyme and rosemary keaves
Caramelized onion swith sliced fresh sage leaves and lemon zest.
Roasted butternut squash cubes over ricotta

Sweet: Grapes with vanilla sugar
Fruit and honey over ricotta.