Focaccia con Nutella

Serves 2

– 3 ounces flour

– 2 pizza dough

– 6 tablespoon sunflower oil

– 1 medium size jar of Nutella

– 3 ounces of raspberries

– 3 ounces of fresh ricotta

– Powdered sugar


Spread the flour over a clean surface, stainless steel, marble or wood. Place the pizza dough

over the surface and start stretching the dough, first by hand then with a rolling pin. Stretch the

dough vertically. Make sure that it’s stretched to about an ¼ thickness. Cut in half and set aside.

Place a large sauté pan over medium high heat. Pour the sunflower oil into the pan. Once

the oil is hot but not fuming, gently place the dough into the pan; be very careful to place the dough

away from you, to prevent the oil from splashing. Fry one side, pouring the oil over the top, using a

large spoon for 30-45 seconds or until golden. Turn the dough, using a set on tongs so that you can

fry the other side for about 30 seconds; repeat the same procedure, pouring the oil over the dough.

Remove the now fried dough and place over a towel to absorb the excess oil. Repeat the entire

cooking process for the second pizza dough.

Once the two sets of dough are fried, but still warm, use a chef’s knife and cut the dough

gently, slicing from one end to the other, so that you will get a top and a bottom part. Microwave

the jar of Nutella for about 20 seconds. Using a spatula; spread the Nutella over top part, smoothly

and generously. Repeat the same motion on the bottom part, this time with the ricotta. Place the

top part over the bottom. Using a strainer, sprinkle the powdered sugar over the top. Place the

raspberries over the entire focaccia, cut into small slices and serve.