Filled Bread with Ricotta and Zucchini Recipe

Makes one (7-18cm) filled bread 

1. Prepare the focaccia dough and set aside to rise (about 1 1/2 hours).

2. 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.

3. 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.

4. Transfer to a large bowl and mix in the Parmesan, Ricotta, marjoram, nutmeg, salt, and pepper.

5. Roll the dough out and make three long strips, a 9 1/2-inch (24-cm) round, and a 7-inch (18-cm) square.

6. 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.

7. 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.

8. Bake for 25 minutes. Turn out onto a baking sheet and bake for 10 minutes, or until golden.