Focaccia with Ricotta and Cherry Tomatoes
Focaccia, an beloved Italian bread, is a perfect side for your BBQ. This version with creamy ricotta, sweet cherry tomatoes and fresh thyme taste like mediterranean summer.
500 g wheat flour (type 00)
1 ½ tsp salt
1 packet of dry yeast
300 ml of warm water
10 cherry tomatoes
250 g ricotta (or cream cheese)
3 sprigs of thyme
Put the flour in a mixing bowl and mix with salt and dry yeast. Add 3 tablespoons of olive oil and 300ml of warm water. Gradually mix the flour with the oil and water until a soft, sticky dough is formed.
Knead the dough vigorously with your hands on a floured worktop or with a food processor. While doing so, work in a little flour until the dough is smooth and elastic.
Form the dough into a ball and place in a bowl oiled with olive oil, cover with cling film and leave to rise in a warm place for 1 hour.
Lay out a rectangular baking dish with Blechrein Nature and spread the dough. Cover the focaccia again with cling film and leave for 30 minutes in a warm place.
Preheat the oven to 200°C.
Season the ricotta cheese with 1 tablespoon of olive oil, pepper and salt and spread evenly over the dough. Halve the tomatoes, spread on the ricotta and sprinkle with thyme leaves.
Bake the focaccia for about 25 minutes until the bread is golden brown.
Baked on Blechrein Nature