50 grs. of water
2 grs. of brewer's yeast
110 grs. of ricotta cheese
200 gr of flour 0
20 gr of extra virgin olive oil
1/2 gr of fine salt
1/2 gr of sugar (half a teaspoon)
(half teaspoon) evo oil
Put the water in a large bowl and dissolve the yeast in it, then add the ricotta cheese and with a spatula crush it to obtain a cream, add the flour and with the help of the spatula start to mix and add the oil.
Knead now with your hands and add the salt and sugar, continue to knead until you form a ball that we are going to cover with plastic wrap to let rise for an hour, then place in refrigerator and let rise for another five hours and a half.
Once the leavening hours have passed, remove from the refrigerator and let the dough set for about fifteen minutes, remember to turn on the oven.
Line a baking sheet with greaseproof paper and (oil the surface).
Spread the dough on the baking paper by simply pressing it with your fingertips and season the surface with a little oil.
Bake the ricotta focaccia in a hot oven at 200° for about forty minutes.
When cooked, take the focaccia out of the oven and leave it to cool on a wire rack.
We prefer to stuff it with stracchino cheese and fresh tomatoes, or with mortadella, parmesan shavings and balsamic vinegar, or with smoked scamorza cheese left to warm up in the oven for a few seconds.
The recipe is quick and easy, I also use it for my daughter's parties with Nutella inside.
The focaccia with ricotta cheese has an irresistible flavor and a soft texture. Its preparation is very simple, it is easy to knead and of course during the leavening process it should be placed in the refrigerator because ricotta cheese is very delicate and, especially in case of great heat, it could turn sour.