Focaccia with Ricotta
- 1 lb bread dough
- 7 oz ricotta cheese
- 3 ½ oz cured meat – typical in Calabria
- 3 ½ oz caciocavallo cheese
- 1 tablespoon extra virgin olive oil
- 2 eggs
- 2 tablespoons parsley , chopped
- 2 tablespoons lard
- salt and pepper
Blend the oil into the dough and mix so it is well absorbed. Divide the dough into two parts, one slightly smaller. With half of the clarified pork fat, grease a cake pan. Roll out the dough with a rolling pin to obtain two disks. With the larger one, line the cake pan so that the dough extends about 0,8 inch above the lip. Fill with half the Ricotta, worked a little with the prongs of a fork, the Caciocavallo sliced finely, and the Sopressata in small pieces, the parsley and the hard-boiled eggs in thin slices. Cover with the remaining Ricotta and dust with salt and pepper. Superimpose the second disk and fold in the edges of the dough towards the center, wetting with a little water so as to seal the Focaccia well. With the prongs of a fork, prick the surface and distribute small flakes of the remaining clarified pork fat. Put in a very hot oven (425°F) for about 40 minutes.