Garlic Focaccia with Ricotta and Olives

(*) 2 Focacce Put the flour in a suitable bowl and make a well in the center. Stir the yeast with a third of the lukewarm water and mold into the flour well. From the edge, mix with flour to form a thick dough and dust with flour. Rest for fifteen minutes.

In the remaining water, melt the salt. Add olive oil and all together to the flour form. Meanwhile, knead everything for eight to ten minutes until a smooth, supple dough. Cover and leave to rise for one hour in a warm place.

In the meantime, for the topping, peel the garlic cloves (1) and cut into very thin slices.

Preheat the oven to 230 °C. Dust an oven tray with flour and heat well on the lowest oven rack.

Divide the risen dough in half and roll out each piece to a 1/2 cm thick patty. Spread the garlic slices evenly over the top and press into the dough. Brush the surface of each focaccia with one-third oil.

Slide the focaccia onto the hot baking sheet and bake on the spot in a 230 °C oven for 10-12 minutes until crispy.

In the meantime, squeeze the garlic clove (2) to the remaining oil and season lightly with salt. Pit the olives if necessary and cut them into strips or slices. Add the ricotta to the garlic oil and mix well.

Remove the focacce from the stove. Set the oven grill to 230 °C. Sprinkle the hot focacce with the olive mixture and sprinkle with coarsely ground pepper.

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