Focaccia with antipasti

Focaccia is an Italian specialty. The ancient Romans called this flatbread  panis focacius ( lat. focus “place to bake”). Traditionally it is seasoned with olive oil, salt, sometimes herbs. It might also be topped with vegetables, cheese or meat. Although focaccia is an italian bread, this recipe comes from the cookbook of a German cook, Tim Mälzer. The special feature in this recipe is the addition of ricotta cheese to the dough. It makes the bread soft and moist.


  • 1 packet dry yeast
  • 200 ml warm water
  • pinch of sugar
  • 400 g wheat flour
  • 125 g ricotta
  • 1 teaspoon salt
  • 50 ml olive oil
Herb-flavored oil
  • 1 clove garlic
  • 1 chilli pepper
  • 50 ml olive oil
  • 1 teaspoon chopped rosmary
  1. Dissolve yeast and sugar in the warm water. Add the solution to the flour, ricotta, salt and olive oil. Knead with a mixer (use the dough hooks) until the dough gets smooth. Cover the bowl with the dough with a damp dish towel and leave it to rise for 30-45 minutes in a warm place.
  2. For the herb-flavored oil, peel the garlic and cut it in half. Chop the chilli pepper.  In a tall container blend olive oil, garlic, chilli and rosmary with a stick blender.
  3. Dust your workspace with flour, roll out the dough (it should be as thick as a thumb), then put the dough in a buttered and flour-dusted pan.Spread the herb-flavored oil on top of the dough and top it with a selection of antipasti, such as dried tomatoes, grilled eggplants, bell peppers or zucchini. Let it rest for another 10 minutes.
  4. Preheat the oven to 428 degrees Fahrenheit. Bake the focaccia 20 minutes, then take it out, cut into pieces and serve while still warm.

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