Focaccia E Ricotta Recipe

Proof yeast

In a small bowl combine the warm water, sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy and fragrant.

In a large mixing bowl combine the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons EVOO into the well. Using a wooden spoon or rubber spatula, mix until a shaggy dough forms. If dough seems very dry, add up to 1–2 tablespoons extra warm water; if very sticky, dust with up to 1 tablespoon flour.

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). The dough should be soft and slightly tacky but not sticky.

Lightly oil a bowl with 1 tablespoon EVOO, place the dough in it, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–75 minutes, until roughly doubled in size.

Generously oil a 12x17-inch (or similar) rimmed baking sheet with remaining 1/2 tablespoon EVOO (reserve some for finishing). Transfer the risen dough to the sheet and stretch it gently into a rectangle roughly the size of the pan. If the dough resists, let rest 10 minutes then continue.

Cover loosely with plastic wrap or a damp towel and allow to proof for a second rise 20–30 minutes until puffy.

Preheat your oven to 450°F (230°C) with a rack in the center.

Using your fingertips, press deep dimples all over the dough to create the characteristic focaccia texture. Pour 1 tablespoon EVOO over the surface and spread lightly with your fingers so oil pools in the dimples.

Sprinkle the chopped rosemary evenly across the top and lightly press some sprigs into the dough so they adhere.

Sprinkle coarse sea salt evenly over the top (about 1 tsp) and add a light grind of black pepper.

Bake in the preheated oven for 15–20 minutes, rotating the pan halfway if your oven bakes unevenly, until the focaccia is deeply golden on top and the interior registers about 200°F (93°C) if using an instant-read thermometer.

Remove from oven and immediately brush with remaining 1/2 tablespoon EVOO. Let cool 8–10 minutes on the pan so it firms slightly but remains warm for topping.

In a medium saucepan combine whole milk and heavy cream and bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Once simmering, remove from heat and stir in the vinegar or lemon juice. Let sit undisturbed for 5–10 minutes until curds form and whey separates (a yellowish liquid).

Line a fine-mesh sieve with cheesecloth and place over a bowl. Carefully ladle the curds into the lined sieve and allow to drain 30–60 minutes depending on desired thickness. For a spreadable ricotta, drain about 30 minutes; longer for thicker ricotta.

Transfer drained ricotta to a bowl, stir in 1/4 tsp salt and optional 1/2 tsp lemon zest to brighten. Chill until ready to use.

When focaccia is slightly cooled but still warm, dollop spoonfuls of house ricotta across the surface (about 1 cup total). Use the back of the spoon to gently spread small patches — keep some peaks for texture.

Finish with an additional drizzle of EVOO if desired, a final pinch of flaky sea salt, a light grind of black pepper, and a few extra rosemary leaves for aroma.

Cut into squares or long strips and serve warm as a happy-hour flatbread with extra ricotta on the side for spreading.