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Categories:Viewed: 28 - Published at: 8 years ago
Ingredients
- 12 teaspoon active dry yeast
- 34 cup warm water
- 1 pinch sugar
- 1 34 cups flour
- kosher salt (or other coarse salt)
- pepper, to taste
- 1 tablespoon olive oil
- 2 heads radicchio, quartered lengthwise (10 ounces total)
- 1 cup ricotta cheese
Method
- In a large bowl combine yeast, water and sugar.
- Let stand until foamy (5 minutes).
- Stir in flour, 1/2 teaspoon salt and oil until combined.
- Turn dough out onto floured board and knead until smooth (2-5 minutes).
- Transfer dough to oiled bowl, turn to cover all sides and cover with plastic wrap.
- Let stand for 20-30 minutes.
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Divide dough into quarters.
- On a floured board roll out each piece to a rectangle 8 inches x 5 inches.
- Transfer to prepared baking sheet.
- Repeat with remaining dough.
- (there will be 4 rectangles).
- Divide rdicchio among dough and press into dough.
- Drizzle with oil, salt and pepper.
- Bake for 15-20 minutes or until golden and crisp.
- Whisk ricotta cheese in a small bowl until lightened.
- Drizzle baked bread with oil, season with salt and pepper.
- Serve flatbread with whipped ricotta.
