Seiràss Focaccia

Soak it upraisins in rum, as directed in the recipe, until soft. Before adding it to the mixture, drain it carefully to avoid adding excess liquid.raisins It will be ready when it has a tender consistency and is not dry to the touch.

Pour into a saucepan the flour, the ricotta, the sugar, the grated lemon zest, the yeast, theraisins soaked in rum, dark chocolate chips, and salt. Mix carefully until smooth. a mixture homogeneous, without dry areas of flour and with the ingredients distributed evenly.

Cover or shield the dough and let it rest for 30 minutes in a cool place. Wait until the dough settles and appears uniform and compact: this rest allows the ingredients to blend before transferring it to the bowl. baking pan.

Carefully butter a baking pan and flour it, coating the bottom and sides with a thin, even layer. Shake off any excess flour: the surface should be lightly floured, so the dough can be arranged without sticking during baking.

Place the dough in the baking pan Prepare and spread it evenly. Level the surface without over-compacting it, so the thickness remains uniform. The mixture will have to occupy the baking pan without obvious accumulations, with the fruit and chocolate well spread out.

Bake at 220°C (428°F) for about an hour. Check the preparation towards the end of cooking: the focaccia should be cooked through and have a golden brown surface. If the center still seems moist or loose, continue baking until the structure is firm.

Remove the focaccia from the oven and let it cool completely before turning it out onto a serving plate. Once it's cool and firm enough to hold its shape, carefully turn it out and sprinkle with powdered sugar before serving it.