4 cups + 2 tablespoons flour 2 tablespoons salt ½ cup extra virgin olive oil 1 ½ tablespoons granulated sugar 15 packages yeast 2 cups water ½ pound onions 5 tablespoons oil 1 ounce aged ricotta cheese 1 ¾ ounces cherry tomatoes 1 ¾ ounces black olives ¼ cup Pecorino cheese grated Salt and pepper to taste
Dissolve yeast in a small amount of warm water. Knead flour with yeast, sugar and oil. Do not add salt until after the dough is kneaded, so it does not interfere with the yeast. Cover with a towel and allow to rise for at least one hour.
Heat oil in a pan over medium heat and sauté thinly sliced onions. Add pitted black olives and cherry tomatoes. Sauté for a few minutes then remove from the heat. Add aged ricotta and Pecorino and season with salt and pepper to taste. Set aside to cool to room temperature.
Divide the dough into two pieces and roll them out into two 1/4-inch thick disks. Press one into an oiled baking dish. Pour in the filling, spreading it evenly. Cover with the remaining disk of dough and seal the edges with your fingers to keep the filling from leaking out. Brush with olive oil, prick the crust with a fork and crimp edges.
Set aside to rise for an additional 40 minutes. Cook in a preheated 400° F oven until the focaccia looks golden and crunchy. Remove from the oven and set aside for a few minutes before cutting. Serve warm.