Zucchini, Arugula and Toasted Almond Focaccia
Zucchini, Arugula and Toasted Almond Focaccia
Ingredients
- 2 ½ cups (375 g) unbleached all-purpose flour
- 1 tbsp sugar
- 1 tsp instant yeast
- ½ tsp salt
- 1 cup (250 ml) lukewarm water
- 1/3 cup (35 g) sliced almonds
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 6 cups (140 g) arugula, roughly chopped
- 3 yellow zucchini, cut into 1/8-inch (3 mm) strips
- ¼ cup (40 g) fine cornmeal (No. 400)
- 1 container (300 g) dry ricotta cheese (see note)
Instructions
- In a stand mixer fitted with the dough hook or in a bowl with a wooden spoon, combine the flour, sugar, yeast and salt. Add the water and mix until the dough starts to form. Knead with the dough hook or with your hands on a lightly floured work surface until smooth, about 5 minutes.
- Form the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover with a damp cloth or plastic wrap and let rise in a warm, humid spot for 1 hour 30 minutes or until doubled in size.
Zucchini, Arugula and Toasted Almond Focaccia