Zucchini, Red Onion, and Ricotta Focaccia
A tiny amount of yeast and multiple rises create the fine texture in Karen Hatfield's crusty, olive oil-rich focaccia. It's a bit time-consuming, but easy to pull off--start it a day ahead or the morning of the party.
Allow 1 1/2 hours, plus 5 hours to rise.
Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles