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.
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Gallery
Credit:
Coral Von Zumwalt
Recipe Summary
Ingredients
Directions
Chef's Notes
Allow 1 1/2 hours, plus 5 hours to rise.
Source
Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles
Nutrition Facts
Per Serving:
310 calories; calories from fat 46%; protein 7.6g; fat 17g; saturated fat 3.4g; carbohydrates 35g; fiber 1.4g; sodium 427mg; cholesterol 7.9mg.