Zucchini, Red Onion & Ricotta Focaccia
June 18, 2017
"Recipe source: Sunset Magazine (July 2016)"
- FOR TOPPINGS
- Serving Size: 1 (116.2 g)
- Calories 284.8
- Total Fat - 15.9 g
- Saturated Fat - 2.9 g
- Cholesterol - 4 mg
- Sodium - 844.3 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 4.5 g
- Sugars - 0.7 g
- Protein - 7.6 g
- Calcium - 88.9 mg
- Iron - 1.7 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.2 mg
To make dough: in the bowl of a stand mixer (like kitchen aid); blend 4 cups of flour and the yeast on low speed. Bled in 1 1/2 cups very warm water (120-130 degrees F) just until dough is evenly moistened - 1-2 minutes. Cover with plastic wrap and let rise in a warm place until dough rises slightly and a few bubble form (2 hours).
Stir in salt and 6 tablespoons oil. Using dough hook, mix on low speed until oil is blended in (3-5 minutes). Mix on medium speed until no oil is visible (under 5 minutes).
Sprinkle a work surface with flour and put dough on top and sprinkle with flour. Stretch dough so it is twice as big and then fold it over onto itself. Give dough a quarter turn. Repeat the stretching and folding process three more times. Shape dough into a ball and return seam side down to bowl. Cover, let rise in a warm place until dough is doubled (1 hour).
Stretch, fold and turn dough 4 more times; let rise, covered in a warm place into doubled in volume (1 hour).
Pour 3 tablespoons oil in to a 12 inch ovenproof frying pan. Stretch and fold dough once or twice and form a loose ball and place seam side down in pan. Drizzle with 1 tablespoon oil. Cover with plastic wrap and let rise in a warm place until dough can be easily stretched to edge of pan (45-60 minutes).
Meanwhile, preheat oven to 425 degrees F and make toppings. In a frying pan over medium high heat cook chiles in 1 tablespoon oil until sizzling (1 minute); set pan aside to cool. Add onion, zucchini and 1/8 teaspoon salt and pepper to chiles and oil; toss. Firmly push fingers down into risen dough all over to deeply dimple surface and fill pan. Evenly space 1 tablespoons of ricotta on dough and push down into dough. Arrange vegetables over dough. Sprinkle with oil from pan, rosemary and remaining 1/8 teaspoon each salt and pepper.
Bake focaccia until deep golden brown, 35-45 minutes. Drizzle with remaining 1 tablespoon oil.
Let cool at least 20 minutes and then cut into wedges.
Many things can be done ahead of time such as first 2 rises can be done one day ahead, punch air from risen dough then chill and next day stretch and fold cold dough once, return to bowl and let stand 2 hours before proceeding. Or bake bread one day ahead and reheat, draped with foil in a 350 degree oven until slightly warm
Tips & Variations
No special items needed.