For the dough
- 2 lb all-purpose flour
- 1 oz salt
- ½ cup extra virgin olive oil
- ½ oz granulated sugar
- 1 oz fresh yeast
- 1 lb water
- ½ lb onion
- 1 ¾ oz extra virgin olive oil
- 1 oz mature ricotta cheese
- 1 ¾ oz cherry tomatoes
- 1 ¾ oz black olives
- ¾ oz grated Pecorino cheese
- salt and pepper to taste
30 minutes preparation + 30 minutes cooking
Prepare the dough for the focaccia, set aside and line a baking tray that has been lightly oiled.
Cut onion julienne-style and brown in a casserole with oil, season with salt and pepper.
Add black pitted olives, seasoned ricotta and plum tomatoes, cook for a few minutes. Remove from cooker and add pecorino cheese, let cool.
Level the dough into the baking tray you have already lined, distributing it evenly on the whole surface.
Cover with another disk of dough, seal the ends well so that the filling does not leak out.
Sprinkle oil over the surface of the focaccia and with the help of a fork press the edges of the dough inwards.
Prick the surface several times so that air bubbles are not formed inside while baking. In oven at 200°C until the focaccia is golden and crispy.
Serve hot, wait a few minutes before cutting into squares.