Focaccia with Oven-Roasted Tomatoes, Ricotta Salata, and Basil Oil

Name: Focaccia with Oven-Roasted Tomatoes, Ricotta Salata, and Basil Oil
Yield: makes one 12 by 17-inch focaccia
Ingredients: 2 1/2 teaspoons active dry yeast; 2 cups warm water; 3/4 cup olive oil, plus more for drizzling; 1 tablespoon fennel seeds soaked in 2 tablespoons warm water; 4 cups unbleached all-purpose flour; 2 teaspoons kosher salt; Coarse sea salt, for sprinkling; Basil Oil, for drizzling (recipe follows); Oven-Roasted Tomatoes (page 187); 1 1/2 cups coarsely chopped mixed fresh herbs: basil, mint, chives, oregano, and/or summer savory; 6 ounces ricotta salata cheese, crumbled or cut into shavings; 2 cups tightly packed fresh basil leaves (about 1 bunch); 1 cup extra-virgin olive oil; (makes approximately 2 1/2 cups)

January 24, 2012

Focaccia is one of the easiest flatbreads to make: No shaping is needed because the dough is stretched and spread out in the sheet pan. This recipe uses a very wet dough, resulting in a moist flatbread about 3/4 inch thick. You can substitute shavings of Parmesan for the ricotta salata cheese, if you like. Focaccia is best eaten the day it is baked.

Recipe notes

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