How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Zucchini, Red Onion, And Ricotta Focaccia?

You need 14 ingredients. The key ingredients include: DOUGH, About 4 cups bread flour, 1/4 teaspoon instant yeast, such as RapidRise, 1 tablespoon kosher salt, and more.

Is Zucchini, Red Onion, And Ricotta Focaccia suitable as vegetarian?

Yes, Zucchini, Red Onion, And Ricotta Focaccia falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Zucchini, Red Onion, And Ricotta Focaccia?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini, Red Onion, And Ricotta Focaccia Recipe

Name: Zucchini, Red Onion, And Ricotta Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DOUGH; About 4 cups bread flour; 1/4 teaspoon instant yeast, such as RapidRise; 1 tablespoon kosher salt; 10 tablespoon extra-virgin olive oil, divided; TOPPINGS; 2 or 3 Fresno chiles or 1/2 red bell pepper, seeded and sliced crosswise; 2 tablespoons extra-virgin olive oil, divided; 1/4 cup thinly sliced red onion; 1 small zucchini, ends trimmed, cut in half crosswise and sliced lengthwise 1/4 in. thick; 1/4 teaspoon kosher salt, divided; 1/4 teaspoon pepper, divided; 3/4 cup ricotta cheese; 1 1/2 teaspoons fresh rosemary leaves

1

Make dough: In bowl of a stand mixer, blend 4 cups flour and the yeast on low speed. Blend in 1 1/2 cups very warm water (120u00b0 to 130u00b0) just until dough is evenly moistened, 1 to 2 minutes. Cover with plastic wrap and let rise in a warm place (about 85u00b0) until dough rises slightly and a few bubbles form, 2 hours.

2

Add salt and 6 tbsp. oil. Using dough hook, mix on low speed until oil is blended in, 3 minutes. Mix on medium speed until no oil is visible, 2 to 5 minutes.

3

Sprinkle a work surface with flour, put dough on top, and sprinkle with flour. Stretch dough so it's about twice as big, then fold it over onto itself. Give dough a quarter turn. Repeat stretching, folding, and turning three more times. Shape dough into a ball and return, seam down, to bowl. Cover; let rise in a warm place until dough is half again as big, 1 hour.

4

Stretch, fold, and turn dough four more times; let rise, covered, in a warm place until doubled in volume, 1 more hour.

5

Pour 3 tbsp. oil into a 12-in. ovenproof frying pan. Gently stretch and fold dough once or twice, form a loose ball, and place seam down in pan. Drizzle with 1 tbsp. oil. Cover with plastic wrap and let rise in a warm place until dough can be easily stretched to edge of pan, 45 to 60 minutes.

6

Meanwhile, preheat oven to 425u00b0 and make toppings: Cook chiles in 1 tbsp. oil in a medium frying pan over medium-high heat until sizzling, 1 minute; set pan aside to cool. Add onion, zucchini, and 1/8 tsp. each salt and pepper to chiles and oil; toss. Firmly push fingers down into risen dough all over to deeply dimple surface and fill pan. Evenly space 1-tbsp. spoonfuls of ricotta on dough and push down into dough. Arrange vegetables over dough. Sprinkle with oil from pan, rosemary, and remaining 1/8 tsp. each salt and pepper.

7

Bake focaccia until deep golden brown, 35 to 45 minutes. Drizzle with remaining 1 tbsp. oil. Let cool at least 20 minutes, then cut into wedges.

8

Make ahead: Through step 3, up to 1 day; punch air from risen dough, then chill. Next day, stretch and fold cold dough once, return to bowl, and let stand 2 hours at room temperature before continuing with step Or bake bread 1 day ahead and reheat, draped with foil, in a 350u00b0 oven until slightly warm.

9

Allow 1 1/2 hours, plus 5 hours to rise.

Zucchini, Red Onion, And Ricotta Focaccia

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