Angela's House Made Sourdough Focaccia Recipe
Finger Dipped Focaccia | Rosemary | Black Lava Sea Salt Whipped Ricotta | Honeycomb
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Ingredients
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Focaccia Dough
Whipped Ricotta
Garnish
Method
Focaccia Dough Preparation
- 1
Activate the Yeast
In a large mixing bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
Add all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1-2 hours or until doubled in size.
- 5
Prepare the Pan
Grease a baking pan (about 9x13 inches) with olive oil. Punch down the dough and spread it into the pan.
- 6
Second Rise
Cover the dough again and let it rise for another 30-45 minutes.
- 7
Add Toppings
Preheat the oven to 425°F (220°C). Use your fingers to dimple the surface of the dough. Sprinkle fresh rosemary and black lava sea salt on top.
- 8
Bake
Bake in the preheated oven for 20-25 minutes until golden brown.
Whipped Ricotta Preparation
- 9
Combine Ingredients
In a food processor, combine ricotta cheese, olive oil, salt, and black pepper.
- 10
Whip the Ricotta
Blend until smooth and creamy. Adjust seasoning to taste.
Serving
- 11
Plate the Dish
Slice the focaccia into squares and serve warm with a dollop of whipped ricotta and a drizzle of honeycomb on top.
