Spring Pea, Lemon Ricotta & Mint Stuffed Focaccia

METHOD

1. Step 1: Make the dough (stand mixer)

   • 500 g bread flour
   • 400 g water
   • 7 g instant yeast
   • 10 g salt
   • 30 g olive oil

   Add flour, yeast, and water to the bowl and mix 2 minutes on low until combined. Cover and rest 10–15 minutes. Add the salt and olive oil, then mix 5–7 minutes on medium-low until the dough looks smoother and elastic (it will still be very soft). Cover and let rise 1–1.5 hours at room temperature, until puffy.

2. Step 2: Prep the filling

   • 200 g peas
   • 250 g ricotta
   • 1 small spring onion
   • Zest of 1 lemon
   • 2 tbsp chopped mint
   • 40 g pecorino or parmesan
   • Black pepper

   Blanch the peas (or pour boiling water over frozen peas, then drain). Mash about half of them with a fork — you want some texture. Mix peas with ricotta, thinly sliced spring onion, lemon zest, chopped mint, grated cheese, and plenty of black pepper. Taste and adjust salt if needed (the cheese may already be salty).

3. Step 3: Assemble the stuffed focaccia

   Oil a baking tray generously. Tip the dough onto the tray and gently stretch it to cover about half to two-thirds of the tray (don’t fight it; if it springs back, wait 5 minutes and stretch again). Let it relax for a couple minutes if needed. Spread the filling in an even layer, leaving a 1–2 cm border. Fold or stretch the remaining dough over the filling to seal it in. Pinch seams where needed and tuck in any exposed filling. Cover and rest 30 minutes.

4. Step 4: Dimple + bake

   Heat the oven to 220°C. Drizzle the top with olive oil, then dimple firmly with oiled fingertips (be assertive, but try not to tear all the way through). Sprinkle generously with flaky salt. Bake until deeply golden, about 22–25 minutes.