Ricotta-Stuffed Focaccine: the secret to an irresistible softness.
If you are looking for an original idea for a snack that will leave everyone speechless, these ricotta-stuffed focaccine are exactly what you need.
They are little treasure chests of goodness, made with a special ricotta dough that makes them incredibly soft, almost like clouds of pleasure.
Their texture is so exceptional that, once tried, they will become your new go-to for homemade sweet leavened goods.
The idea was born almost by chance, from the desire to use some very fresh local sheep’s ricotta I had in the fridge.
The result was so surprising that, after preparing them for my son’s snack, they disappeared at lightning speed.
Of course, if you prefer a milder flavor, you can comfortably use cow’s ricotta: success is guaranteed in either case!
The real finishing touch is the gooey center: I chose to fill them with Nutella to play it safe and win over the little ones, but these focaccine are extremely versatile.
You can opt for your favorite jam, making sure to choose one with a thick, dense consistency; this small precaution will prevent the filling from escaping during cooking, keeping the heart of the focaccina perfect and juicy.
Making them is very simple and the satisfaction of watching them rise while cooking is priceless.
I’m sure that after tasting them you’ll make them often for your breakfasts or for breaks during the day.
As always, I love to see your creations: if you try this recipe, send me the photos! I’ll be happy to publish them on my page with your name to share our passion for good cooking together.
Kcal 274 approximately per stuffed focaccina
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 12 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Ricotta-Stuffed Focaccine
- 1 1/4 cups Sheep's ricotta
- 3 tbsp Sugar
- 2 1/2 tsp Baking powder
- 1 tbsp Extra virgin olive oil
- 1/2 cup Water
- 3 cups All-purpose flour (type 0)
- 1/3 cup All-purpose flour (for the work surface)
- 3/4 cup Nutella
- 1/4 cup Powdered sugar (confectioners')
Preparation of Ricotta-Stuffed Focaccine
In a bowl, mix the sugar, flour, ricotta, oil, and baking powder, and gradually add the water as you mix until you get a soft but not sticky dough ball.
If the dough is too sticky, add more flour; if it is too firm, add a little more water.
Divide the dough into 24 small balls…
…flatten each ball with your hands to form a small focaccina, fill with a teaspoonful of Nutella, then place another focaccina on top to close, sealing well.
Grease a nonstick skillet and when it is hot, cook the focaccine on both sides over medium heat, covered with a lid.
