Try this Three Cheese Focaccia recipe, or contribute your own.

Still searching for what to cook ?

Name: Three Cheese Focaccia
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Coarse black pepper; 4 oz Salami; julienned; 3 tb Kosher salt; 2 ts olive oil; 11 oz Fresh ricotta cheese; at; 2 lg Eggs; 1/3 c Grated Parmigiano-Reggiano; 1 ts Salt; 1 tb Sugar; 1 c Warm water; (about 110; 1 tb Finely chopped parsley; 1 tb Garlic minced; Salt and pepper; 1 Envelope; (1/4-ounce) active; 3 1/2 c All-purpose flour; 6 oz Mozzarella cheese; grated

Find the most delicious recipes here

INGREDIENTS

2 tb Coarse black pepper
4 oz Salami; julienned
3 tb Kosher salt
2 ts olive oil
11 oz Fresh ricotta cheese; at
2 lg Eggs
1/3 c Grated Parmigiano-Reggiano
1 ts Salt
1 tb Sugar
1 c Warm water; (about 110
1 tb Finely chopped parsley
1 tb Garlic ; minced
Salt and pepper
1 Envelope; (1/4-ounce) active
3 1/2 c All-purpose flour
6 oz Mozzarella cheese; grated

Servings

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA40 Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. **The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces. Yield: 8 to 10 servings Posted to recipelu-digest by molony on Mar 10, 1998

NOTES

Alert editor

Three Cheese Focaccia

2 tb Coarse black pepper 
4 oz Salami; julienned 
3 tb Kosher salt 
2 ts olive oil 
11 oz Fresh ricotta cheese; at 
2 lg Eggs 
1/3 c Grated Parmigiano-Reggiano 
1 ts Salt 
1 tb Sugar 
1 c Warm water; (about 110 
1 tb Finely chopped parsley 
1 tb Garlic minced
  Salt and pepper 
1  Envelope; (1/4-ounce) active 
3 1/2 c All-purpose flour 
6 oz Mozzarella cheese; grated

EMERIL LIVE SHOW #EMIA40    Preheat the oven to 350 degrees F. Using an electric mixer with a dough  hook, whisk the yeast, sugar, and warm water together, for 2 minutes to  dissolve the yeast. Add the flour and salt. With the mixer on low, mix  until the dough starts to come together. Increase the speed to medium-high  and mix until the dough comes away from the sides of the bowl and crawls up  to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough  in the greased bowl and turn once. Cover the bowl with plastic wrap and  place in a warm, draft free place until the dough doubles in size about 1  1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and  press the dough out to form the pan. Sprinkle the dough with kosher salt  and coarse black pepper. Cover the dough and allow to double in size, about  45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella  cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt  and pepper. Using your fingers make small dimples over the entire dough.  Brush the dough with olive oil. Smear the filling evenly over the dough.  **The filling must be at room temperature to smear evenly. Bake the dough  for 30 to 35 minutes or until the dough is golden brown. Slice the bread  into 8 to 12 pieces.    Yield: 8 to 10 servings    Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1652g)
Recipe Makes: 1 Servings

Calories: 2605
Calories from Fat: 594 (23%)

Amt Per Serving		% DV

	Total Fat 66g	88 %
	Saturated Fat 22.3g	111 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 9.4g
Cholesterol 2144mg		660 %
Sodium 17387.8mg		600 %
Potassium 1418mg		37 %
Total Carbohydrate 375.6g		110 %
	Dietary Fiber 14.5g	58 %
	Sugars, other 361.2g
Protein 120.4g		172 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2605

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe