Focaccia with courgette, ricotta and pine nuts
For 1 focaccia
- 500 g Mix for focaccia
- 400 ml water (room temperature)
- 20 ml olive oil
For the topping
- 1 courgette
- 50 g pine nuts
- 250 g fresh ricotta
- 20 g dried Itaian herbs
- Olive oil
- Salt and pepper
Make the focaccia
Add mix, water, and oil together and knead for 6 minutes using a hand mixer or 10 minutes using a food processor until you have a soft dough.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes.
Pour the dough into a greased baking tray or greased rectangular baking tin.
Rub your hands in oil and spread the dough into a rectangle (25 cm x 35 cm). Brush the dough with olive oil. Let rise, uncovered, at room temperature for 30 minutes.
Bake the focaccia for 20-25 minutes in an oven preheated to 215°C. Let the focaccia cool.
Make the topping
Use a mandolin to cut the courgette into very thin slices. Toast the pine nuts in a pan until golden brown.
Spread ricotta on the cooled focaccia. Overlap the courgette on top of the ricotta. Sprinkle with the toasted pine nuts. Drizzle olive oil over all of it, garnish with salt and pepper and the rest of the dried herbs.
Bake the focaccia for another 5 minutes in at 215°C. Serve hot.6