Main courses
A refined, deeply aromatic focaccia in which a slow-fermented olive oil dough supports tender braised cardoons, sweet onion, ricotta, lemon zest, and aged pecorino. The style is rustic in origin yet plated with restraint and elegance: bitter-green, creamy, saline, and softly caramelized. Inspired by the cardoon culture of Piedmont, especially Monferrato.
Recipe video
Prepare everything before touching the dough. Weigh all ingredients precisely. Drain the ricotta in a sieve. Line a tray, ideally 30 x 40 cm / 12 x 16 in, with baking paper and lightly oil it. Set out two bowls: one for the dough, one with the acidulated water made from the juice of the lemon and the 2 liters of water.
In a large bowl, dissolve the yeast in the water. Add the flour and mix until no dry patches remain. Rest 15 minutes. Then add the salt and olive oil and knead until the dough is smooth, elastic, and moderately soft, about 8 to 10 minutes by hand or 6 minutes in a mixer on low speed.
Transfer to a lightly oiled container, cover, and leave at room temperature for 30 minutes. Perform one fold: lift one side and fold it over the center, rotate, and repeat on all four sides. Cover again and let rise until increased by about 70%, about 1½ to 2 hours at cool room temperature.
While the dough ferments, trim the cardoons. Remove leaves, fibrous outer strings, and any thorny edges. Cut the ribs into batons about 5 cm / 2 in long, then into slimmer lengths if very thick.
Bring a pot of lightly salted water to a gentle boil. Drain the cardoons from the lemon water and cook until just tender, usually 20 to 30 minutes, depending on age and thickness. They should bend slightly but still hold shape. Drain thoroughly and spread on a tray to steam off excess moisture.
Heat the olive oil in a wide sauté pan over medium-low heat. Add the onion with a small pinch of salt and cook slowly until translucent and sweet, about 8 minutes. Add the garlic and stir 30 seconds. Add the drained cardoons, thyme, marjoram, black pepper, and white wine. Raise the heat slightly and let the wine reduce almost completely.
Cook 5 to 7 more minutes, stirring gently, until the mixture is cohesive, fragrant, and no longer wet.
Pour half of the finishing olive oil into the prepared tray. Transfer the dough to the tray and gently stretch it with oiled fingertips. If it resists, let it relax 10 minutes, then continue. Cover and rest 15 minutes.
Distribute the cardoon mixture evenly over the dough, leaving a 2 cm / ¾ in border. Fold or stretch the remaining dough lightly over some of the filling in an elegant irregular pattern, or leave parts of the filling visible for a more contemporary tart-focaccia look. Drizzle the remaining oil over the surface.
Cover and proof 35 to 50 minutes, until softly aerated and lightly puffy.
Preheat the oven thoroughly to 230°C / 445°F with a baking stone or steel if available. Just before baking, press a few shallow dimples into the exposed dough, sprinkle with flaky salt, and bake for 14 minutes. Lower to 210°C / 410°F and continue for 8 to 12 minutes, until the edges are deeply golden, the base is crisp, and the filling is lightly caramelized.
Transfer immediately to a rack for 5 minutes.
Finish and plate
