Vegetarian
Recipes - Filled Bread with Ricotta and Zucchini Recipe
Filled Bread with Ricotta and Zucchini
Recipe
Ingredients
Makes one (7-18cm) filled bread
2 quantities Focaccia Dough (refer recipe)
Filling:
2/3 cup/140 g short-grain rice
1 onion, thinly sliced
4 tbsp extra-virgin olive oil
4 zucchini/courgettes, finely grated
salt and freshly ground black pepper to taste
2/3 cup/80 g freshly grated Parmesan cheese
2/3 cup/150 g Ricotta cheese
4 marjoram leaves
1/8 tsp freshly grated nutmeg seeds
Method:
Prepare the
focaccia dough and set aside to rise (about
1 1/2
hours).
Preheat the oven
to 425°F/220°C/gas 7. Oil a 7-inch (18cm) high-sided
pan. Cook the rice in salted, boiling water for 10
minutes. Drain well.
Sauté the onion
in 3 tablespoons of oil in a large frying pan over
medium heat for 3 minutes. Add the zucchini and salt
and cook for 5 minutes over high heat. Add the rice
and cook for 2 minutes.
Transfer to a
large bowl and mix in the Parmesan, Ricotta,
marjoram, nutmeg, salt, and pepper.
Roll the dough
out and make three long strips, a 9 1/2-inch (24-cm)
round, and a 7-inch (18-cm) square.
Lay the strips of
dough inside the prepared pan, crossing over and
hanging over the sides. Cover with the large round
of dough, with edges overlapping.
Spoon in the
filling and drizzle with oil. Fold the edges and
strips into the center. Moisten the square piece of
dough and place it on top. Brush with oil.
Bake for 25
minutes. Turn out onto a baking sheet and bake for
10 minutes, or until golden.