INGREDIENTS
(For yeast-free dough) 250 g of soft wheat flour, 150 ml lukewarm water, two tablespoons olive oil, a little salt, a sprig of rosemary, two slices of onion.
(For the filling) 500 g chicory, 250 g ricotta, 1 clove of garlic, 2 tablespoons olive oil, salt.
PROCEDURE
(For the yeast-free dough) Chop the onion and rosemary very finely, put all the ingredients together and knead the dough for 5 minutes. Leave on a covered plate for 20 minutes.
(For the filling) Heat the oil with the minced garlic and cook the chicory with a little salt. Add the ricotta when the chicory is lukewarm. Turn on the oven, temperature 180°. On a floured surface, roll out the dough into a thin sheet and divide it into two equal parts. Place one half on the oiled and floured baking sheet. Spread the ricotta and chicory dressing. Cover with the other half of the pastry and bake for 20 minutes. The result will be a focaccia with a crispy crust and a soft filling.