Plum Focaccia with Ricotta

Plum Focaccia with Ricotta
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


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.

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.

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.