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Plum Focaccia with Ricotta

November 2010
Plum Focaccia with Ricotta

by 3 people

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Makes: 8 servings

Prep: 35 mins

Cook: 25 mins

Ingredients
  • 1 1/4 ounce package  active dry yeast
  • 1/2 cup plus 1/2 teaspoon sugar
  • Lukewarm water
  • 3 - 4 cups flour
  • 2 teaspoons salt
  • Grated peel of 2 oranges
  • 1 cup raisins
  • 1/4 cup extra-virgin olive oil
  • 3 cups thinly sliced plums
  • 1 1/4 cups ricotta cheese
  • 1/3 cup honey
Directions
  1. In a small bowl, combine the yeast, 1/2 teaspoon sugar and 1 cup lukewarm water. Let sit in a warm place until foamy, 10 minutes.
  2. Grease a large bowl. In another large bowl, combine 3 1/2 cups flour, the salt and orange peel. Stir in the raisins. Form a well in the center and pour in the yeast, the remaining 1/2 cup sugar and the olive oil. With greased hands, stir the mixture, turn out the dough onto a lightly floured work surface and knead, adding up to 1/4 cup additional flour as needed, until soft and slightly sticky, about 3 minutes. Transfer the dough to the prepared bowl, cover and let rise in a warm place until doubled, about 1 1/4 hours. Transfer the dough to a greased 12-by-17-inch baking sheet and press 1/2 inch thick. Cover and let rise for 1 hour.
  3. Preheat the oven to 425 degrees . Using your fingertips, press deep dimples into the dough. Arrange the plums on top in a single layer, pressing in the fruit. Dot with the ricotta and drizzle with the honey. Bake until browned, about 25 minutes. Let cool slightly.