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Anne Hy
By Anne Hy

Nectarine, rosemary & ricotta focaccia

Focaccia is such a versatile and wonderful bread to know how to make. Once you’ve got a good base, it’s easy to switch up the toppings depending on your mood or to reflect the season. I always slow down and take my time when it comes to dimpling the bread right before baking. That feeling of the soft, supple dough, liberally doused in olive oil, giving way underneath your fingertips is a little magical and gets me every time.
Updated at: Thu, 17 Aug 2023 05:07:31 GMT

Nutrition balance score

Good
Glycemic Index
70
High
Glycemic Load
22
High

Nutrition per serving

Calories218.6 kcal (11%)
Total Fat7.6 g (11%)
Carbs31.7 g (12%)
Sugars2.8 g (3%)
Protein5.8 g (12%)
Sodium235.8 mg (12%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a jug (pitcher), mix together the water, yeast and sugar, and stir. The yeast should get a little foamy on top.
Step 2
In a separate bowl or in the bowl of a stand mixer fitted with a dough hook, mix together the flour and salt. Make a well in the middle and pour in the olive oil and yeasty water. Knead for 10–12 minutes (or 6–8 minutes in the stand mixer). If kneading by hand, the dough will be quite sticky. Turn it out of the bowl onto a work surface greased with olive oil to help you knead, adding more oil when needed instead of extra flour.
Step 3
Place the dough in a well-greased bowl, cover and leave to prove in a warm place for 1½–2 hours until well risen and puffy. Alternatively, if making ahead of time, place the covered dough in the refrigerator overnight. Just let it come to room temperature the next day before continuing.
Step 4
Add a tablespoon of olive oil to a 23 x 33-cm (9 x 13-in) baking pan, at least 5cm (2in) deep. Tip the dough into the pan and use your fingertips to gently spread it out to the corners of the pan. It’s fine if it doesn’t completely fill the whole pan now – it will spread as it bakes. Cover the pan and let the focaccia prove for another 45–60 minutes until risen and a little bubbly.
Step 5
Preheat the oven to 200°C (180°C fan/400°F/gas mark 6).
OvenOvenPreheat
Step 6
For the topping, remove the stone from the nectarines and cut into eighths. Slice the onion into crescents. Mix the 2 tablespoons of olive oil with the tablespoon of water and pour this onto the surface of the dough. Use your fingertips to press into the dough, making lots of little indents. Pick the leaves of the rosemary and scatter them across the surface, pushing a few into the dough. Top with the nectarine segments, sliced onion and dollops of ricotta. Sprinkle the dough with some flaky sea salt.
Step 7
Bake for 27–32 minutes until the dough is well risen and golden. Remove from the oven and cool for a few minutes before taking out of the pan and placing on a wire rack to cool completely.

Notes

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Crispy
Delicious
Easy
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