Plum Fococcia w/ Ricotta

Plum Fococcia w/ Ricotta
Plum Fococcia w/ Ricotta

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • One

    1/4-ounce package active dry yeast

  • 1/2

    cup plus 1/2 teaspoon sugar

  • Lukewarm water

  • 3 to 4

    cups flour

  • 2

    teaspoons salt

  • Grated peel of 2 oranges

  • 1

    cup raisins

  • 1/4

    cup extra-virgin olive oil

  • 3

    cups thinly sliced plums

  • 1 1/4

    cups ricotta cheese

  • 1/3

    cup honey

Directions

1.In a small bowl, combine the yeast, 1/2 teaspoon sugar and 1 cup lukewarm water. Let sit in a warm place until foamy, 10 minutes. 2.Grease a large bowl. In another large bowl, combine 3 1/2 cups flour, the salt and orange peel. Stir in the raisins. Form a well in the center and pour in the yeast, the remaining 1/2 cup sugar and the olive oil. With greased hands, stir the mixture, turn out the dough onto a lightly floured work surface and knead, adding up to 1/4 cup additional flour as needed, until soft and slightly sticky, about 3 minutes. Transfer the dough to the prepared bowl, cover and let rise in a warm place until doubled, about 1 1/4 hours. Transfer the dough to a greased 12-by-17-inch baking sheet and press 1/2 inch thick. Cover and let rise for 1 hour. 3.Preheat the oven to 425°. Using your fingertips, press deep dimples into the dough. Arrange the plums on top in a single layer, pressing in the fruit. Dot with the ricotta and drizzle with the honey. Bake until browned, about 25 minutes. Let cool slightly.

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