List of Ingredients
- 18 OZ. of whole grain bread mix
- 9 OZ. of ricotta cheese
- 1 CUP of endive
- Anchovies in oil
- 1 TBSP. of dried brewer’s yeast
- 20 sundried tomatoes
- Sugar
- Marjoram
- Extravirgin olive oil
- Salt
Method
To make grain focaccia with ricotta and endive, first knead together the bread mix
and the brewer’s yeast, 2 tsp sugar and 1 1/8 cup water; add 3 1/2 tbsp oil and 2 tsp salt, then set aside the dough, covered, to rise in a turned-off oven at 120°F for about 1 hour, until doubled in volume.
Cut the dough in half and divide between 2 round molds (8 1/2” diameter) greased with a drizzle of oil; cover and set aside to rise for 30 minutes at 120°F.
Prepare an emulsion with 3 1/2 tbsp oil, 3 1/2 tbsp warm water, and a generous pinch of salt. Use your fingertips to make small indentations in the surface of the focaccia, then brush with the emulsion and bake for 25 minutes at 400°F.
Now make the sauce. First, clean and shred the endive, then chop up the sun-dried tomatoes and half of the anchovies, and combine with the ricotta and a few marjoram leaves. Divide each focaccia into 8 wedges; top with the ricotta mixture, the escarole, marjoram, and the remaining anchovies.