Warm Herb and Garlic Focaccia with Whipped Ricotta and Lemon Drizzle

Ingredients

• •2 1/4 teaspoons active dry yeast
• •1 teaspoon sugar
• •3/4 cup warm water
• •2 cups all-purpose flour
• •1/2 teaspoon salt
• •1/4 cup olive oil, plus extra for drizzling
• •2 cloves garlic, minced
• •1 tablespoon fresh rosemary, chopped
• •1 tablespoon fresh thyme leaves
• •1 cup ricotta cheese
• •1 lemon (zested and juiced)
• •1 teaspoon honey
• •Salt and pepper to taste
• •Optional: flaky sea salt for topping

Instructions

1. 1

   In a small bowl, dissolve the active dry yeast and sugar in 3/4 cup warm water. Let it sit until the mixture is frothy, about 5-10 minutes.

2. 2

   In a large mixing bowl, combine the all-purpose flour and 1/2 teaspoon salt. Gradually add the yeast mixture and 1/4 cup olive oil, mixing until a soft dough forms.

3. 3

   Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes.

4. 4

   Place the dough in a greased bowl, covering with a damp cloth. Let it rise in a warm place until doubled in size, about 1 hour.

5. 5

   Preheat the oven to 425°F (220°C). Punch down the dough and press it into a lightly greased baking sheet, forming a rough rectangle or circle, about 1/2 inch thick.

6. 6

   In a small bowl, mix together the minced garlic, chopped rosemary, and thyme leaves with a little olive oil. Spread this mixture over the top of the dough. Press your fingers into the dough to create dimples.

7. 7

   Drizzle the dough lightly with additional olive oil and, if using, sprinkle with flaky sea salt.

8. 8

   Bake the focaccia in the preheated oven until golden brown and cooked through, about 20-25 minutes.

9. 9

   While the focaccia is baking, prepare the whipped ricotta by blending the ricotta cheese with a teaspoon of olive oil, lemon zest, and a pinch of salt and pepper until smooth and fluffy.

10. 10

    In another small bowl, prepare the lemon drizzle by combining the lemon juice and honey, adjusting the sweetness if necessary.

11. 11

    Once the focaccia is baked, let it cool slightly before cutting into pieces.

12. 12

    Serve the warm focaccia with the whipped ricotta on the side and the lemon drizzle either over the ricotta or directly on the focaccia as preferred.