Herbed Ricotta and Roasted Tomato Focaccia
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Herbed Ricotta and Roasted Tomato Focaccia

Soft and airy focaccia bread with crusty outer layers, slathered with a a creamy herbed ricotta mixture and topped with oven roasted cherry tomatoes.
Course Appetizer, Main Course, Snack
Cuisine Italian
Servings 6

Ingredients

Focaccia Dough

  • 2 cups water
  • 4 + 4 tablespoons extra virgin olive oil
  • 4 to 5 cups all purpose flour
  • 8 grams quick rise instant yeast
  • 1 teaspoon fine sea salt
  • 2 tablespoons granulated sugar
  • 4 garlic cloves minced
  • 2 tablespoons fresh oregano

Oven Roasted Tomatoes

  • 800 grams cherry tomatoes
  • 6 cloves garlic smashed
  • 4 springs oregano fresh
  • sprinkle salt and ground black pepper to your taste
  • olive oil for drizzling

Herbed Ricotta

  • 600 grams ricotta
  • 2 tablespoons oregano fresh
  • 2 tablespoons thyme fresh
  • sprinkle of salt and pepper to your taste

Instructions

Focaccia Dough

  • Heat 2 cups of water with 4 tablespoons of olive oil in the microwave until lukewarm.
  • In a large bowl combine 3 cups of flour, yeast, salt, sugar and stir well.
  • Stir the warm liquids into the flour mixture with a wooden spoon, mixing well.
  • Stir in another cup of flour until combined.
  • Transfer the dough to a well floured work surface and knead for a few minutes while working in the remaining cup of flour a bit at a time, just until the dough is soft and smooth.
  • Grease a large bowl with oil and place your pizza dough in the greased bowl while turning the dough over to grease all over.
  • Cover the bowl with a dish towel and set aside to rise for 60 minutes or until doubled in size.
  • Line 2 baking sheets with parchment paper and brush lightly with olive oil
  • Once the dough has doubled in size, transfer to a floured work surface and divide into 4 equal portions.
  • Transfer the portions to the prepared baking sheets, placing 2 on each sheet allowing enough space between the 2 portions.
  • Using your hands, push the dough towards the edges of the baking sheet while shaping it roughly to a 6x8 rectangle.
  • Cover with a clean dishcloth and allow to rest for 30 minutes.
  • Preheat oven to 400 degrees F.
  • Uncover the focaccia dough and using your fingers press down to form indentations.
  • Stir together 4 tablespoons of olive oil with the minced garlic, oregano and brush over the surface of the focaccia.
  • Bake for 20 to 25 minutes or until golden brown.

Oven Roasted Tomatoes

  • Place the cherry tomatoes on a parchment lined baking sheet.
  • Scatter with the smashed garlic, tuck in the sprigs of oregano, a sprinkle of salt and pepper and drizzle with some olive oil.
  • Roast in preheated oven at 400 degrees F for about 30 minutes to 35 minutes.

Herbed Ricotta

  • Combine the ricotta, oregano, thyme wth salt and pepper in a bowl and stir well.

Assembling The Herbed Ricotta and Roasted Tomato Focaccia

  • Slather the herbed ricotta mixture over the baked focaccia with equal portions.
  • Equally top with the oven roasted tomatoes.
  • Garnish with extra oregano, a drizzle of extra virgin olive oil.
  • Slice, serve and enjoy!