Ricotta Stuffed Focaccia - Traeger Grills
Light and airy focaccia stuffed with creamy ricotta cheese and verdant pesto.
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Cooking tools:
- Grill
- Bench scraper
- Baking pan
- Parchment paper
- Kitchen scale
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Bread knife
- Spoon
- Plastic wrap
Ingredients
- 3 1/4 Cup (750g) warm water
- 1 Tablespoon instant yeast
- 1 Tablespoon honey
- 1 3/4 Pound (800g) bread flour (about 6 ½ cups), plus more as needed
- Sea salt, preferably smoked
- Freshly ground black pepper
- 2 Cups lightly packed wild garlic or fresh basil leaves
- 1/2 Cup extra-virgin olive oil
- 2 roasted red peppers, cut into pieces
- 1/2 Cup homemade or store-bought pesto
- 1/2 Cup ricotta cheese
- Fresh rosemary leaves (optional)
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