Whipped Ricotta, Ndjua & tomato ragu, confit garlic, focaccia - Lactalis Professional | Foodservice
- 1 To make the Focaccia dough combine the flour, water, and yeast in a bowl and mix until well incorporated.
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Cooking tools:
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Ingredients
- 100g Flour (Dough Poolish)
- 100g Water (Dough Poolish)
- 2g Yeast (Dough Poolish)
- 550g Strong Flour (Main Dough)
- 380g Water (Main Dough)
- 3g Yeast (Main Dough)
- 2g Salt (Main Dough)
- 50g Extra Virgin Olive Oil (Main Dough)
- To Garnish Rosemary and Sea Salt (Main Dough)
- 500g Galbani Ricotta (drained overnight)
- 25 Garlic Cloves (confit Garlic)
- 5g Thyme (confit Garlic)
- 100g Neutral Oil (confit Garlic)
- 100g Extra virgin olive oil (confit Garlic)
- 1 Onion, finely diced (Nduja Ragu)
- 2 Confit Garlic Cloves (Nduja Ragu)
- 50g Galbani Nduja (Nduja Ragu)
- 400g Tin Tomatoes (Nduja Ragu)
- 20g Extra virgin Olive oil (Nduja Ragu)
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