Zucchini, Arugula and Toasted Almond Focaccia

Ingredients

• Dough

  • 2 ½ cups (375 g) unbleached all-purpose flour
  • 1 tbsp sugar
  • 1 tsp instant yeast
  • ½ tsp salt
  • 1 cup (250 ml) lukewarm water

• Toppings

  • 1/3 cup (35 g) sliced almonds
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil
  • 6 cups (140 g) arugula, roughly chopped
  • 3 yellow zucchini, cut into 1/8-inch (3 mm) strips
  • ¼ cup (40 g) fine cornmeal (No. 400)
  • 1 container (300 g) dry ricotta cheese (see note)