I dissolved the yeast in warm water and started adding approximately 500 g of flour. I added the zest of an organic lemon, sugar, and the egg. Separately, I melted the butter and added it to the dough. I also added some whole wheat flour and more regular flour until I obtained a smooth, non-sticky, and soft dough. I divided it into two parts, and I rolled out one part thinly using a rolling pin, about 3-5 mm thick.
Now it’s time to prepare the filling of your choice: ricotta and jam, ricotta and honey, custard… basically, whatever you prefer. I didn’t have ricotta (strange but true), so I prepared a custard cream and added 250 g of mascarpone. The cream or filling should be soft, as it can dry out during baking! If you use ricotta, mix it with milk or cream, and then add your favorite jam.
Once the filling was ready, I spread it on the dough. I then rolled out the second part of the dough, slightly smaller than the first. With some acrobatics, I placed it on top of the filling and folded the edges. With another acrobatic move, I flipped it so that the folded edges remained underneath, and I placed it in a baking tray. I brushed it with water and sugar and sprinkled it with brown sugar. I covered the tray with plastic wrap and let it rise in the oven overnight.
In the morning, I found a nicely risen tray full of dough. I preheated the oven to 180°C and placed a container with some water at the bottom. I baked the focaccia for about 30 minutes. The aroma filled the Alpen Hotel Rabbi, and the awakening was sweeter! I served it dusted with powdered sugar. Give it a try, or better yet… come and try it!