The Splendid Focaccia Recipe

Activate yeast

In a small bowl, combine warm water (1.75 cups) and 1 teaspoon honey if using. Sprinkle active dry yeast (2 tsp) over the surface and let sit 5–10 minutes until foamy and aromatic.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Whisk briefly to distribute the salt.

Add the foamy yeast mixture and 2 tbsp extra-virgin olive oil to the flour. Mix on low speed (or stir with a wooden spoon) until the dough comes together into a shaggy mass, about 2–3 minutes.

Knead the dough on medium speed with the dough hook for 6–8 minutes (or turn onto a lightly floured surface and knead by hand) until the dough is smooth, elastic, and slightly tacky. Add up to 1–2 tablespoons additional water if too dry or a sprinkle of flour if too sticky. Incorporate remaining 2 tbs olive oil during the last minute of kneading.

Lightly oil a large bowl with 1 tsp olive oil, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and allow to rise in a warm spot until doubled, about 1 to 1.5 hours.

After the first rise, coat a standard 9x13-inch rimmed baking sheet with 1 tablespoon olive oil. Transfer the dough to the pan and press it gently with oiled fingertips, stretching to the corners. If the dough resists, cover and rest 10 minutes, then continue stretching until it fills the pan.

Cover the shaped dough loosely with plastic wrap or a towel and let it proof again until puffy, about 30–45 minutes.

Preheat the oven to 450°F (230°C) for at least 20 minutes before baking, with a rack in the center position.

Dimple and top

Using well-oiled fingertips, press deep dimples into the dough across the surface, stretching slightly as you press. Drizzle 2–3 tablespoons of lemon-infused olive oil evenly over the dough, letting it pool in the dimples. Sprinkle 1 tsp coarse sea salt and the rosemary (2 tsp) across the top. Lightly grind 1/2 tsp black pepper over the surface.

Bake in the preheated oven for 16–22 minutes, until golden brown on top and the bottom sounds hollow when tapped. Rotate the pan halfway through if your oven has hot spots.

When baked, remove from oven and immediately brush with an additional 1 tablespoon lemon olive oil if desired. Let cool slightly (5–10 minutes) on a rack.

While the focaccia proofs or bakes, make the whipped ricotta. Place 1 cup sheep's milk ricotta, 2 tbs whole milk or cream, 1 tsp lemon zest, 1/2 tsp fine sea salt, and 1/2 tsp honey (optional) into a blender or food processor.

Pulse and then blend on medium speed until the ricotta is very smooth and airy, about 30–60 seconds. Scrape down the sides and blend again briefly to ensure a silky, pipeable texture. Adjust consistency with an extra teaspoon or two of milk if necessary.

Taste and adjust seasoning: add a pinch more salt or a touch more lemon zest if desired. Transfer the whipped ricotta to a piping bag or bowl and refrigerate until ready to use (it will hold shape for dollops).

When focaccia is warm but not piping hot (about 5–10 minutes after coming out of the oven), dollop or pipe spoonfuls of the whipped sheep's milk ricotta over the surface. Aim for 6–8 evenly spaced dollops for sharing (adjust per serving).

Drizzle 1–2 tablespoons wildflower honey in a light zigzag over the ricotta and across the focaccia. Finish with a final light drizzle of 1–2 tablespoons lemon-infused olive oil, a sprinkle of flaky sea salt (1/2 tsp), and an optional additional grind of black pepper.

Let the assembled focaccia rest 2–3 minutes to let the ricotta warm slightly and the honey settle, then slice into squares or strips. Serve warm or at room temperature.