Imagine a bread so irresistible that it blurs the line between dessert and appetizer - welcome to the world of Plum Focaccia with Ricotta! This Italian-inspired creation is a culinary masterpiece that combines the rustic charm of traditional focaccia with the luscious sweetness of ripe plums and creamy ricotta. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your kitchen skills and impress everyone at your table with its stunning combination of flavors and textures.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 3 ripe plums, sliced
- 2 tablespoons olive oil
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-7 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Create a well in the center and pour in the yeast mixture and olive oil.
- Mix the ingredients together until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
- Punch down the risen dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to create a rustic, oval or rectangular shape about 1/2 inch thick.
- Spread ricotta cheese evenly across the surface of the dough, leaving a small border around the edges.
- Arrange the sliced plums decoratively on top of the ricotta, gently pressing them slightly into the dough.
- Drizzle the top with a little additional olive oil and sprinkle with a pinch of sugar if desired.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the plums are slightly caramelized.
- Remove from the oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips
- Yeast Temperature Matters: Ensure your warm water is precisely between 105-110°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Knead with Patience: Take your time kneading the dough - a full 8-10 minutes develops the gluten and ensures a perfect texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works great.
- Plum Selection: Use ripe but firm plums for the best results. If they're too soft, they'll become mushy during baking.
- Olive Oil Secret: A light drizzle of high-quality olive oil before baking adds depth of flavor and helps create a beautiful golden crust.
- Serving Suggestion: This focaccia is most delicious when served slightly warm, allowing the ricotta to remain creamy and the plums to retain their juiciness.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 54g
Protein: 9g
Fat: 9g
Saturated Fat: g
Cholesterol: 17mg
