Focaccia with Sheep Ribs

Focaccia con le Costatine di Pecora

A rich and tasty focaccia from Abruzzo, with mutton ribs, onions and cherry tomatoes.

4 servings

Easy

Abruzzo

EasyAbruzzo

Focaccia with mutton ribs is a rustic and hearty dish, designed to bring to the table a baked dough enriched with meat and vegetables. The long cooking time enhances the mutton, while the onions and cherry tomatoes They help keep the surface moist and flavorful, creating a contrast between the softness of the filling and the texture of the focaccia. The arrangement of the ribs directly in the dough makes the dish particularly rich and scenic, with a radial distribution that makes serving easier. The dough is worked in the baking pan During the rising process, this helps maintain its shape and create a uniform base. This recipe is traditionally from Abruzzo. The editors propose it as a complete dish, suitable for lunch or dinner, where the oven becomes the center of the cooking process and the ingredients cook together for a long time.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the onions

Soak the white onions in cold water before slicing, then slice them thinly. Drain them carefully and keep them ready: they should be well separated and not too wet, so they don't release too much water onto the pasta during cooking.

Cut the cherry tomatoes

Wash the cherry tomatoes from salad and reduce them into chunks regular. Work them just before assembling the focaccia, so that they retain pulp and freshness without forming too much liquid on the bottom of the pan. baking pan.

Roll out the dough

Grease your hands with oil and place the focaccia dough in a baking pan A fairly large dough, preferably with high sides. Gently spread it out until it spreads evenly across the bottom; don't force it if it tends to shrink, as it needs to continue to relax as it rises.

It accompanies the leavening

120 min

Proof the pasta in the baking pan Let it rise for about two hours, and during this time, roll it out several times with oiled hands. Use gentle movements each time the dough contracts: when finished, it should cover the bottom evenly and maintain a soft surface.

Spread the first layer

Cover the pasta with a layer of thinly sliced onions, then add the cherry tomatoes into chunksSeason with oil and season with salt and pepper, distributing them without concentrating the seasoning in one area.

Insert the ribs

Place the lamb chops on top of the first layer and arrange them in a radial pattern. Press them firmly into the pasta, without squashing it too much: they must be well-anchored and distributed, so that the cooking remains uniform throughout. baking pan.

Complete the filling

Cover the ribs with another generous layer of onions and cherry tomatoesSeason with salt and pepper again and add a drizzle of olive oil; the surface should appear well seasoned and uniform, without dry areas.

Cook the focaccia

90 min

Bake at a high temperature for about an hour and a half. Check the doneness by observing the surface, which should be nicely browned and browned, while the pasta should be cooked through and the ribs should be completely done.

Chef's Tips

The editorial staff recommends keeping the ribs well pressed in the pasta and covering them with onions and cherry tomatoes, so the meat cooks for a long time without drying out and the focaccia remains tasty.