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Meghan from StirandScribble created this recipe using Muir Glen Whole Peeled Tomatoes and all ingredients she found at Boise co-op! You can find your local co-op here and try this recipe too.
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Prep time 25 minutes
Cook time 35 minutes
Yield: Serves or Makes 8 - 10
Whisk together the flour, salt, and yeast in a large mixing bowl. Add the water along with 1 tablespoon olive oil and stir with a wooden spoon until most of the liquid is absorbed and the dough is sticky, but a bit rough. Cover with a clean kitchen towel or plastic wrap and rest at room temperature for 8 to 10 hours. The dough with soften, double in size, and become quite bubbly while it rests.
About 2 hours before you’d like to eat, coat a rimmed baking sheet with 2 tablespoons olive oil. Make sure you get it into the corners — this will make for tender crisp edges that are my favorite part of this bread. Use a spatula to gently pour the dough from the bowl onto the prepared baking sheet. Drizzle the remaining tablespoon of olive oil over the dough and use your fingertips to press the dough into the corners of the pan. Cover the dough and rest for another hour.
While the focaccia rests, heat your oven to 425˚ F.
Before baking, gently spread the ricotta over the dough, it is more than ok to have some pockets of ricotta. Transfer the Muir Glen Whole Peeled Tomatoes from their can, letting excess moisture drip into the can, and place them evenly across the top of the dough. Top the tomatoes with mozzarella slices.
Bake the foccacia for 20 to 25 minutes or until the dough is golden brown and the cheese has melted and is just beginning to brown.