Warm Focaccia Recipe

Activate yeast

In a large mixing bowl, combine the warm water (1 3/4 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface and let sit undisturbed for 5–8 minutes until foamy. If it doesn't foam, the yeast may be dead—start over with fresh yeast.

Make dough

Add 2 cups of the flour and the fine sea salt (2 tsp) to the foamy yeast. Stir with a wooden spoon until a shaggy batter forms. Add the extra-virgin olive oil (1/4 cup) and continue adding the remaining flour 1/2 cup at a time, mixing until a soft, slightly sticky dough forms. You may not need all the flour; dough should be tacky but not stiff.

Knead (by hand)

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, adding up to 2 tbsp more flour if extremely sticky. Alternatively, use a stand mixer with a dough hook on low for 4–5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape and second rise

Generously oil a 9x13-inch (or similar) baking pan. Transfer the risen dough to the pan and gently press and stretch it to fit the pan. If dough resists, let rest 10 minutes and then continue. Cover loosely and let rise for 30–45 minutes until puffy.

Dimple and season

Preheat oven to 450°F (230°C) while dough is in the second rise for the last 20 minutes. Using your fingertips, press deep dimples across the surface of the dough. Drizzle about 1–2 tablespoons olive oil over the top, letting it pool in the dimples. Sprinkle coarse or flaky sea salt (1 tsp) and scatter fresh rosemary (1 tbs) if using.

Bake

Bake in the preheated oven for 18–22 minutes until golden-brown on top and the bottom sounds hollow when tapped. Rotate pan halfway if your oven has hot spots.

Cool

Remove focaccia from oven and let rest in the pan 5 minutes, then transfer to a wire rack. Serve warm; for best texture with the ricotta, let cool only slightly (3–5 minutes) so it’s warm but not piping hot.

Prepare ricotta

If ricotta is watery, drain it in a fine-mesh strainer or cheesecloth for 15–30 minutes to remove excess whey. Well-drained ricotta whips more easily and yields a creamier texture.

Whip ricotta

Place drained ricotta (1 cup) into a medium bowl or the bowl of a stand mixer. Add heavy cream (2 tbsp), olive oil (1 tsp), lemon zest (1/2 tsp), salt (1/4 tsp) and black pepper (1/4 tsp). Using an electric hand mixer or stand mixer on medium speed, whip until smooth, airy and spreadable, about 1–2 minutes. You can also whisk vigorously by hand for 2–3 minutes, but electric mixing gives the lightest texture.

Adjust consistency & taste

If mixture is too thick, add an additional teaspoon of cream at a time until desired texture is reached. Taste and adjust salt, pepper or lemon zest to preference.

Finish

Fold in half of the chopped chives or basil (reserve some for garnish). Transfer the whipped ricotta to a serving bowl and drizzle with about 1 tsp extra-virgin olive oil.

Assemble

Cut warm focaccia into squares or strips. Dollop or hand-dip the whipped ricotta onto pieces as you serve — the ricotta is best slightly cooler than the hot bread so it remains creamy. For a composed plate, smear a spoonful of ricotta on a piece of focaccia and drizzle with 1 tbsp olive oil reserved for finishing.

Garnish & serve

Sprinkle remaining chives or basil, a pinch of cracked black pepper (1/4 tsp), and an optional squeeze of lemon from the wedge. Serve immediately while focaccia is warm.

Storage

Store leftover whipped ricotta covered in refrigerator for up to 3 days. Reheat focaccia briefly in a 350°F (175°C) oven for 5–7 minutes to refresh before serving.