Zucchini, Red Onion, and Ricotta Focaccia Recipe – Sunset Magazine

Ingredients

• About 4 cups bread flour
• 1/4 teaspoon instant yeast, such as RapidRise
• 1 tablespoon kosher salt
• 10 tablespoons extra-virgin olive oil, divided
• 2 or 3 Fresno chiles or 1/2 red bell pepper, seeded and sliced crosswise
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup thinly sliced red onion
• 1 small zucchini, ends trimmed, cut in half crosswise and sliced lengthwise 1/4 in. thick
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon pepper, divided
• 3/4 cup ricotta cheese
• 1 1/2 teaspoons fresh rosemary leaves