CRUNCHY RICOTTA and ZUCCHINI, a simple and tasty recipe perfect for dinner, also ideal to make with instant yeast, great appetizer.
The crunchy ricotta and zucchini is a sort of thin focaccia filled in a simple and quick way, the dough requires brewer’s yeast but you can easily use instant yeast.
The recipe for the crunchy ricotta and zucchini is perfect if you are looking for a dinner idea, it is prepared in a short time, the rising is about 3 hours, obviously if you increase the brewer’s yeast it is done sooner.
I love this sort of thin focaccia, perfect, it solves the dinner problem because it is prepared in a few minutes and using instant yeast I can avoid resting times.
It can be filled as you prefer, great with cold cuts but today I used zucchini and ricotta for a change.
Follow me in the kitchen today there’s the crunchy ricotta and zucchini!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 baking tray
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1.75 cups water
- 1 teaspoon salt
- 0.18 oz fresh brewer's yeast (or instant yeast)
- 2 zucchini
- 8.8 oz ricotta
- 5.3 oz provola (or fiordilatte)
Preparation
Dissolve the yeast in the water in a large bowl and add the flour a little at a time, mixing with a spoon.
The dough is sticky, pour it into the baking tray lined with oiled paper and spread it with oiled hands.
I spread it in my baking sheet approximately 17.7″ x 10.6″ internal measurements but it’s fine if you divide it into two trays and spread it further to have it crispier.
Let it rest for 2-3 hours in the turned-off oven with the light on.
If you touch it you will feel the softness of the dough so at that point you can bake.
Turn the oven on at 482°F and bring it to temperature then bake and cook for 10-15 minutes.
Grate the zucchini with a grater with large holes and cook it in a pan with a drizzle of oil, onions too if you prefer.
Add the ricotta in dollops on the crunchy, the zucchini, and the cheese cut into slices then bake for a few minutes.
Bon appétit
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Arte in Cucina suggests
Crunchy ricotta and zucchini, a simple and tasty recipe for dinner or as an appetizer.
Of course, for a quicker recipe you can double the brewer’s yeast or use instant yeast for savory preparations.
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