Three Cheese Focaccia
Ingredients
- 0.3 oz active dry yeast (1 envelope)
- 1 tbsp granulated sugar
- 1 cup warm water, about 110°F
- 1 tsp salt
- 3 0.5 cup all-purpose flour
- 2 tsp olive oil
- 3 tbsp kosher salt, for topping
- 2 tbsp coarsely ground black pepper
- 11 oz fresh ricotta cheese, room temperature
- 2 large eggs
- 4 oz salami, julienned
- 6 oz mozzarella cheese, grated, room temperature
- 1/3 cup Parmigiano-Reggiano, grated
- 1 tbsp minced garlic
- 1 tbsp fresh parsley, finely chopped
Instructions
- 1
Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together for 2 minutes. Add the flour and salt; mix on low until it comes together, then increase to medium-high until the dough forms a smooth ball and crawls up the hook.
- 2
Grease a bowl with olive oil, add the dough, and turn to coat. Cover and let rise in a warm place until doubled, about 1½ hours.
- 3
Punch down the dough and press it out onto a baking sheet to fill the pan. Sprinkle with kosher salt and coarse pepper. Cover and let rise another 45 minutes.
- 4
In a bowl, combine the ricotta, eggs, salami, mozzarella, Parmesan, garlic, and parsley; mix well and season. The filling must be at room temperature to spread easily.
- 5
Preheat the oven to 350°F (175°C). Use your fingers to dimple the risen dough all over, then brush with olive oil. Smear the cheese-salami filling evenly across the top. Bake for 30 to 35 minutes until golden-brown. Slice and serve warm.