🍞 Fluffy Ricotta Olive Focaccia

Name: Fluffy Ricotta Olive Focaccia
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g Wheat flour (Type 405); 7 g Yeast (dry); 180 ml Lukewarm water; 6 g Salt; 150 g Ricotta; 80 g Small olives (green and black); 20 ml Olive oil; 5 g Rosemary (chopped)

380 kcal · 45 min · 4 servings

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Ingredients

300 g Wheat flour (Type 405)
7 g Yeast (dry)
180 ml Lukewarm water
6 g Salt
150 g Ricotta
80 g Small olives (green and black)
20 ml Olive oil
5 g Rosemary (chopped)

Instructions

1. Dissolve the yeast in the lukewarm water and let it stand for 5 minutes.
2. Mix the flour with the salt and add the yeast mixture.
3. Knead the dough for 5 minutes until smooth.
4. Let the dough rest in a closed bowl in a warm place for 20 minutes.
5. Press the dough with your fingers into a greased baking pan (approx. 8x8 inches).
6. Spread the ricotta evenly over the dough.
7. Press the olives and rosemary lightly into the dough.
8. Drizzle the olive oil on top and let the focaccia rise for 15 minutes.
9. Bake the focaccia for 20 minutes at 200 degrees until golden brown.
10. Cut the focaccia into 4 squares and serve it fresh.

Nutrition per serving

kcal: 380
Protein: 12 g · Fett/Fat: 15 g · Carbs: 48 g