for 6 people

Dough

400 g	white flour
1 tsp	salt
2 ½ dl	water
2 tbsp	olive oil

To shape

1 tbsp

olive oil

To fill

250 g	ricotta
250 g	mascarpone

Focaccia

1 tbsp

olive oil

½ tbsp	olive oil
¼ tsp	sea salt

How it's done

Dough

Mix the flour and salt in the food processor bowl. Pour in the water and oil, mix. Knead into a smooth dough using the dough hook on the food processor for approx. 10 mins.

Cover and chill for approx. 2 hrs.

To shape

Divide the dough into two portions, brush one portion with 1 tbsp oil. Flatten the dough from the middle outwards and carefully stretch it out thinly. Transfer the dough to the prepared tin.

To fill

Place the ricotta and mascarpone in a bowl, mix, spread over the dough.

Focaccia

Drizzle oil over the remaining dough, stretch it out evenly and place over the filling, then prick the dough with a fork.

Sprinkle with the remaining oil and fleur de sel.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly, cut into slices and serve lukewarm.

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