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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 2 ounces fresh yeast
- 2 tablespoons sugar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fine sea salt
- 2 1/2 pounds all-purpose flour, plus more for dusting the work surface
- 1 pound fresh sheep's-milk ricotta
- 1 jar chocolate spread or Nutella
Method
- Place 1 3/4 cups warm water, the yeast, sugar, and olive oil in a bowl (or in the bowl of a mixer fitted with the plastic paddle) and mix with a wooden spoon (or the electric mixer paddle). The let sit until bubbles form, about 10 minutes. Add the salt and flour and mix, using the dough hook of an electric mixer, for about 10 minutes, or by hand until all the liquid is absorbed. Turn the mixture out onto a floured work surface and knead the dough until smooth and elastic.
- Oil a jelly-roll pan and use your hands to distribute the dough evenly. Let proof at room temperature, keeping it out of any drafts, for about 2 hours.
- Preheat the oven to 400F.
- When the dough has doubled in bulk, place the pan in the oven and bake until the focaccia is golden and crispy on top and cooked in the center (a toothpick inserted in the middle should come out clean), 20 to 25 minutes.
- Remove the pan from the oven and let cool until warm. Turn out the focaccia, cut it in half horizontally, and spread one side with the ricotta and the other with the chocolate. Place the halves together and cut into small sandwiches.
