Zucchini, Arugula and Toasted Almond Focaccia | RICARDO

Ingredients

• 2 ½ cups (375 g) unbleached all-purpose flour
• 1 tbsp sugar
• 1 tsp instant yeast
• ½ tsp salt
• 1 cup (250 ml) lukewarm water
• 1/3 cup (35 g) sliced almonds
• 2 garlic cloves, chopped
• 2 tbsp (30 ml) olive oil
• 6 cups (140 g) arugula, roughly chopped
• 3 yellow zucchini, cut into 1/8-inch (3 mm) strips
• ¼ cup (40 g) fine cornmeal (No. 400)
• 1 container (300 g) dry ricotta cheese (see note)