Focaccia is a deliciously light bread that’s full of flavour. The sun-dried tomatoes and lemon ricotta are a perfect combination – salty, zesty, and rich. Serve this Italian dish as a starter or appetiser.
Focaccia with sun-dried tomatoes and lemon ricotta
- 1kg cake flour, plus extra for dusting
- 625ml (2,5 cups) tepid water
- 3 x 7g sachets yeast
- 30ml (2 tbsp) sugar
- 30ml (2 tbsp) sea salt
- 30ml (2 tbsp) olive oil
- 60ml (¼ cup) sun-dried tomatoes
- 45ml (3 tbsp) fresh rosemary leaves
- 1 garlic clove, finely chopped
- 30ml (2 tbsp) lemon zest
- 50g ricotta
- salt and freshly ground black pepper, to taste
Pile the flour on a clean surface and make a well in the centre. Slowly pour in half the water and add the yeast, sugar and salt. Mix with a fork until combined, adding more water as needed until the dough forms a ball.
On a lightly floured surface, knead the dough until smooth and elastic. Dust the dough with flour, wrap in plastic and leave to prove in a warm spot until doubled in size.
Knock the dough down a few times and push into a lightly oiled baking tray. Drizzle with the oil and sprinkle over the tomatoes. Press dimples all over the surface with your fingertips. Sprinkle over the rosemary and garlic. Cover with plastic wrap and allow to prove for a further 30 minutes.
Preheat the oven to 180°C.
Bake until cooked, about 15 minutes.
Top the focaccia with the lemon zest and ricotta. Season and serve warm.