** If you would like to make this with sourdough focaccia, see the recipe here.

Before making the cannoli filling, add the ricotta cheese to a fine mesh strainer with a bowl underneath. Cover with plastic wrap and place in refrigerator for 4 hours. Allow the ricotta cheese to drain excess moisture. (you can allow the ricotta cheese to drain excess moisture while you make the focaccia)

In the bowl of a stand mixer, fitted with the dough hook attachment, add all ingredients for dough. Knead on medium-low speed for 4 minutes. Transfer dough to a large greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap.

Allow the dough to rise for 1 ½ hours.

P id=”instruction-step-5″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>4. Melt four tablespoons of unsalted butter and drizzle in 9×13 inch pan. Tilt the pan to evenly coat the bottom and sides. Add the dough to the pan.

P id=”instruction-step-6″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>5. Sprinkle the chocolate chips over the dough. Fold the dough over the chocolate chips a few times to evenly distribute the chocolate chips throughout the dough.

P id=”instruction-step-7″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>6. Cover with plastic wrap and allow the dough to rise for 1 hour in a warm place.

P id=”instruction-step-8″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>7. When the dough is almost done rising, preheat oven to 450F.

P id=”instruction-step-9″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>8. Uncover the focaccia. Drizzle with 2 tablespoons of melted unsalted butter. With oiled fingertips, deeply indent the dough all over.

P id=”instruction-step-10″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>9. Bake in preheated oven for 20 -25 minutes, or until the focaccia is a deep golden brown. Allow to cool for 1 hour before filling with cannoli filling.

P id=”instruction-step-11″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>10. Make the cannoli filling. In a large bowl, beat together all ingredients for cannoli filling until smooth and creamy. Add in the chocolate chips and mix just until combined. Place filling in a piping bag or zip-top bag with one corner snipped off. Use the handle of a spoon or wooden dowel rod to poke holes in the focaccia, moving the handle of the spoon or dowel rod back and forth to create a big enough hole for the filling. Pipe the filling into the holes.

P id=”instruction-step-12″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>11. Slice and enjoy!