Ingredients
- 500 g flour 00
- 280 g first salt cheese
- 200 g zucchini
- 120 g ricotta
- 100 g cherry tomatoes
- marjoram
- extra virgin olive oil
- salt
For the recipe for focaccia with vegetables and cheeses, sift the flour and mix it with 200 g of water, 100 g of oil and 12 g of salt, previously dissolved in a little water, until a homogeneous mixture is obtained. Let the dough rest at room temperature for at least 1 hour. Clean the courgettes and grate them; grate the first salt and add everything to the ricotta, stirring with a whisk (stuffing).
Cut the cherry tomatoes in half lengthwise. Prepare an emulsion with 50 g of water, 50 g of oil and a pinch of salt. Divide the dough into two equal parts and roll them out with a rolling pin until you get a 2 mm thick sheet. Heat the oven, grease an aluminum pan and lay a pastry on it.
Distribute the filling in small piles close together and place half a tomato on each one, cover with the second sheet, cutting out the excess of dough on the edges. Fold the edges, pierce the top sheet with a fork in correspondence with the piles of filling and sprinkle the surface of the focaccia with the emulsion of water, oil and salt. Bake in the oven at 190 ° C for 15 ', then decorate the focaccia with a few sprigs of marjoram and continue cooking for 5'.
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