Three Cheese Focaccia

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Picture of Three Cheese Focaccia Recipe Photo: Three Cheese Focaccia Recipe
Rated 3 stars out of 5
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  • Read 4 Reviews
Total Time:
3 hr 25 min
Prep
2 hr 40 min
Cook
45 min
Yield:
8 to 10 servings
Level:
--
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Ingredients

  • 1 envelope (1/4-ounce) active dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water (about 110 degrees F.)
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons olive oil
  • 3 tablespoons Kosher salt
  • 2 tablespoons coarse black pepper
  • 11 ounces fresh ricotta cheese, at room temperature
  • 2 large eggs
  • 4 ounces salami, julienned
  • 6 ounces Mozzarella cheese, grated and at room temperature
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped parsley
  • Salt and pepper

Directions

Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. **The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces.

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Newest Ratings and Reviews

Read all 4 reviews

  • on December 26, 2009

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    I wish I had looked at the reviews before making this dish. It would have been a great. It was supposed to be my main appetizer, but no one could eat it.

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  • on August 11, 2009

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    This recipe calls for 3 tbsp of kosher salt. This was the first time I have ever made a bread and figured that I would trust the recipe. However, be warned, three tablespoons is way too much salt. I would say a teaspoon of salt is all that is needed since the three cheese topping inherently has salt in it.

    people found this review Helpful.
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  • on May 12, 2005

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    Making this dish was not only fun but rewarding! The outcome was absolutely delicious.

    people found this review Helpful.
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