Rustic Focaccia recipe with polenta and ricotta – Italian Cuisine

Rustic Focaccia recipe with polenta and ricotta


  • 400 g Leftover polenta cooked
  • 150 g Ricotta
  • 2 pcs Eggs
  • 100 g Caster sugar
  • Half a glass of milk
  • 40 g Raisins
  • 40 g Hazelnuts
  • 40 g Pinoli
  • 1 pc untreated orange
  • Cinnamon
  • Rum
  • Butter

Blend the polenta scraps with the warm milk until it becomes soft.

Add the egg yolks mixed with sugar. Mix everything well, then add the raisins soaked in rum, the chopped hazelnuts, the pine nuts, a pinch of cinnamon and the grated peel (only the orange part) of the orange.

Beat the egg whites until stiff and gently incorporate them. Grease a tart mold and pour the dough.

Dip it in butter and bake at 190 degrees for 40 minutes. Serve the warm focaccia in the mold.

This recipe has already been read 146 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close