Preparation:
Mix the flour with water and the yeast dissolved in water; finally add salt and a tablespoon of olive oil. Create little mixture balls and leave them to rise for about one hour. Press the mixture balls giving them a round shape, brush them with olive oil and salt, bake them in the oven for about 15 minutes at a temperature of 200°C. Whisk the ricotta twice, together with olive oil, bottarga, black pepper and salt as needed. For the calamari: clean the calamari, remove their skin and chop their wings. Brown them in a pan with garlic, olive oil and parsley. Mix together with breadcrumbs, chopped tomato, mint, eggs and add more salt if needed. Stuff the calamari with the ricotta mixture and bake in the oven for about 10 minutes at a temperature of 180°C always making sure they are cooking properly. Once they cool off, slice them and serve together with the focaccine.
