Strawberry and Ricotta Focaccia

Name: Strawberry and Ricotta Focaccia
Ingredients: 1 teaspoon active dry yeast; 2 teaspoons honey; 2 ½ cups all-purpose flour; 2 teaspoons sea salt; 6 tablespoons extra-virgin olive oil, plus more for serving; 1 cup ricotta, (whole milk not fat free); 2 cups California Giant strawberries, quartered; 3 tablespoons coconut sugar; Juice of 1 small lemon; Orange zest from 1 orange; Basil leaves; Sea salt

This Strawberry and Ricotta Focaccia recipe combines savory, freshly baked focaccia bread with a sweet, homemade strawberry sauce and creamy ricotta cheese for a delicious harmony of flavors.

INGREDIENTS

1 teaspoon active dry yeast
2 teaspoons honey
2 ½ cups all-purpose flour
2 teaspoons sea salt
6 tablespoons extra-virgin olive oil, plus more for serving
1 cup ricotta, (whole milk not fat free)
2 cups California Giant strawberries, quartered
3 tablespoons coconut sugar
Juice of 1 small lemon

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Orange zest from 1 orange
Basil leaves
Sea salt

DIRECTIONS

- - In a large bowl, whisk together the dry yeast, honey and 1 & 1/4 cup lukewarm water and let stand for 5 minutes - at this point it should start to get creamy.
- - Now pour the flour and salt into the bowl, and with a rubber spatula, gently fold it into the yeast water until a sticky dough forms.
- - Now pour 4 tablespoons of the olive oil over the dough, around the sides and under - the dough needs to be fully covered in the oil.
- - Cover the bowl with plastic wrap and let it rest for 3-4 hours in a warm spot until it doubles in size.
- - Generously butter your baking pan (13x19”) and then pour 1 tablespoon of the olive oil into the center of the pan.
- - Keeping the dough in the bowl, you want to use two forks to gently lift the edges of the dough farthest from you and fold it into the center of the bowl.
- - Turn the bowl a quarter turn and repeat this process twice mire - we are deflating the dough as you form it into a ball.
- - Now place the dough into the greased pan. Pour the remaining oil on top and coat the dough with it. Let it rise once more from 2-4 hours.
- - In the meantime, make the strawberry sauce. To a saucepan, toss in the strawberries, sugar and lemon juice.
- - Cook the berries on medium-high heat until the sugar dissolves and the berries break down releasing their juices. Cook until it becomes a syrup consistency - about 15 minutes.
- - Once you’re ready to cook the focaccia, preheat the oven to 450F, and make several dimples in the dough using your fingers.
- - Sprinkle with sea salt and cook for about 20 minutes, or until golden brown.
- - Serve by spreading the focaccia with the ricotta, add the strawberry mixture and top with orange zest, basil and sea salt. Cut into squares and enjoy!

Strawberry and Ricotta Focaccia

INGREDIENTS

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DIRECTIONS

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