Focaccia with zucchini and ricotta, soft and tasty, is very easy to make and perfect for a nice summer lunch, even as an appetizer. The base is very easy to knead, and after rising, it is topped with thinly sliced zucchini, creamy ricotta, olives, and lemon. Just bake your focaccia in the oven and serve it cut into pieces… try this delightful recipe yourself!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 1 baking tray
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 186.60 (Kcal)
- Carbohydrates 31.07 (g) of which sugars 0.63 (g)
- Proteins 7.78 (g)
- Fat 3.47 (g) of which saturated 1.18 (g)of which unsaturated 0.59 (g)
- Fibers 1.36 (g)
- Sodium 211.51 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups Manitoba flour
- 1 1/4 cups fine durum wheat semolina
- 1 tsp instant dry yeast (or 35 g dried sourdough)
- 1 cup water
- 2 tbsps extra virgin olive oil
- 1/2 tsp fine salt
- 2 zucchini
- 4 oz ricotta
- Taggiasca olives
- lemon (to taste)
- extra virgin olive oil
- salt
- aromatic herbs
Tools
- Baking tray
- Stand mixer
- Slicer or mandoline
Preparation
Put the flour, semolina, yeast, and extra virgin olive oil in the bowl of the stand mixer.
Start the hook at low speed and slowly pour in the water. Once a ball has formed, add the salt and continue kneading (raising the speed slightly) for about 8-10 minutes.
Pour a little water at a time; you may not need it all as the amount depends on the type of flour, temperature, and humidity of the room.
Once a smooth and homogeneous dough has been obtained, cover the bowl with plastic wrap and let it rise in a sheltered place for about 2 hours and 30 minutes, or until the ball has more than doubled in volume.
After the time has passed, grease a baking tray well and spread the dough on it with slightly damp hands (1).
Let it rise again for about an hour.
Meanwhile, wash the zucchini and slice them into very thin slices. Season them with oil, a pinch of salt, and a handful of aromatic herbs to taste.
After the rising, arrange the zucchini on the focaccia, add ricotta in pieces, one or two tablespoons of pitted olives, and a few slices of lemon, if desired (2).
Put the focaccia in the preheated oven at 428°F, placing it on the lowest shelf. Bake for 20-25 minutes, or until the base is dry and crispy.
I recommend covering the surface with foil or baking paper for the first 8-10 minutes to prevent the zucchini from drying out too much.
The focaccia with zucchini and ricotta is ready, cut it into slices and add fresh herbs to taste, such as thyme, basil, or mint. It is excellent both warm and at room temperature.
Tips and Notes
If you don’t have semolina, you can make the dough with 350 g of all-purpose flour or Manitoba. You can use dry yeast or dried sourdough (easily found in all supermarkets). If using sourdough, you might need a bit more water since the quantity is higher.
You can slice the zucchini into rounds instead of lengthwise.
Adjust the temperature and cooking mode according to the characteristics of your oven.
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