List of Ingredients
- 3 1/3 CUP of Italian 00 flour
- 11 OZ. of zucchini
- 5 OZ. of ricotta cheese
- 5 OZ. of Stracchino cheese
- 1 OZ. of Pine nuts
- 1 TSP. of fresh brewer's yeast
- Extravirgin olive oil
- Garlic
- Salt
- Pepper
- Basil
Method
To make light stuffed focaccia, first knead the flour with 1 tsp flaked brewer’s yeast, 1 1/4 cups water, and 1 tbsp oil; once the ingredients are combined but the dough is still rough, add 1 tbsp salt and continue working the dough until it is fully elastic. Transfer to a floured bowl, cover with cling wrap and set aside to rise for 1 hour 15 minutes, then briefly knead once more to strengthen the dough, cover again with cling wrap, and set aside to rise for a further 45 minutes.
Slice the zucchini and brown for 2 minutes in a frying pan with a drizzle of oil and an unpeeled, smashed clove of garlic. Whisk together the ricotta and the stracchino with 2 tbsp oil, salt, and pepper. Divide the dough into two parts (60:40). Roll out with a rolling pin on a floured surface to produce two thin layers; place the larger one in an oiled baking tray, allowing it to spill over the edges.
Spoon the cheese over the dough in increasing circles, then add the zucchini, the toasted pine nuts, and several basil leaves; cover with the smaller piece of dough, then roll up the edges of the bottom piece, stamp to seal, brush with oil and bake in a fan oven at 400°F for approximately 25 minutes.