The gluten-free ricotta focaccia is an easy-to-make savory preparation. Soft and delicious both hot and cold, it’s ideal as a starter to accompany cold cuts and cheeses or already stuffed, cut into squares for an aperitif. It’s also delightful as a bread substitute and perfect if you have friends with celiac disease over for dinner. To prepare the gluten-free ricotta focaccia, I followed all of Monica’s advice, who has become a reference point for me for gluten-free preparations. You ask me for gluten-free recipes. And I can only thank you because I feel honored by so much trust. I try. I experiment when I have friends over for dinner who need to follow a gluten-free diet, but I always refer you to Monica because gluten-free is her field, and she is truly an expert. In the meantime, if you want, prepare her gluten-free ricotta focaccia.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz lukewarm water
- 0.4 oz fresh yeast
- 1 cup cow's milk ricotta
- 1 tsp sugar
- 10.5 oz bread mix flour (I use Nutri Free)
- to taste fresh rosemary
- to taste dried oregano
- to taste Maldon salt
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Dough Whisk
- 1 Reusable Fabric Cover
- 1 Rectangular Pizza Pan 35 x 27 centimeters
Steps
In a bowl, pour the water and dissolve the fresh yeast with the teaspoon of sugar. Add the ricotta (well-drained of its liquid) and start mixing using a fork until you get a homogeneous mixture. Combine the bread mix and continue using the fork to work the mixture, mixing well to avoid lumps. The dough will be very soft and well-hydrated, but do not add more flour. Cover the bowl with the appropriate reusable covers or with plastic wrap and let rise at room temperature for three hours.
After the resting time, line the baking pan with parchment paper and grease it with a little oil. With slightly oiled hands, spread the dough in the pan, create the typical dimples of focaccia with your fingertips, and let it rest for about half an hour. Sprinkle the surface with dried oregano, chopped fresh rosemary, and Maldon salt and bake the focaccia in a preheated convection oven at 375°F for twenty minutes or until it is well-golden both on top and underneath.
Remove from oven, let it cool slightly, cut it, and serve.
Notes
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