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Whisk together the flour + salt + yeast in a large mixing bowl.
Add the water + 1 tablespoon olive oil and stir with a wooden spoon until the dough is sticky, but a bit rough.
Cover with a clean kitchen towel or plastic wrap and let rise at room temperature for 8 to 10 hours.
2 hours before baking, coat a rimmed baking sheet with 2 tablespoons olive oil.
Make sure you get it into the corners.
This will make for tender crisp edges.
Use a spatula to pour the dough from the bowl onto the prepared baking sheet.
Drizzle the remaining tablespoon of olive oil over the dough.
Use your fingertips to press the dough into the corners of the pan.
Cover the dough and rest for another hour.
While the focaccia rests, heat your oven to 4250 F.
Before baking, gently spread the ricotta over the dough, it is ok to have some pockets of ricotta.
Place tomatoes evenly across the top of the dough and top with mozzarella slices.
Bake the focaccia for 20 to 25 minutes or until the dough is golden brown and the cheese has melted and is just beginning to brown.
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