Rosemary Focaccia with Whipped Ricotta

Freshly baked focaccia with rosemary, olive oil and flaky sea salt is a distinctive part of Italian bread culture. Its golden crust and soft, airy centre make it suitable for serving alongside cheeses, cured meats and vegetable dishes.

This version is accompanied by whipped ricotta with lemon and herbs, which provides a fresh contrast to the richness of the bread.

Rosemary Focaccia

Ingredients | Makes 1 Large Focaccia

500 g strong white bread flour
400 ml lukewarm water
7 g dried yeast
10 g fine sea salt
4 tablespoons extra virgin olive oil
3 sprigs fresh rosemary
Flaky sea salt for finishing

Preparation

Combine the flour, yeast and water in a large bowl. Add the fine salt and two tablespoons of olive oil, then mix until a sticky dough forms.

Cover and leave to rest for 20 minutes. With wet hands, stretch one side of the dough upwards and fold it towards the centre. Repeat around the bowl. Perform two more sets of folds at 20-minute intervals.

Cover and leave to rise until noticeably expanded and airy, approximately 1–2 hours depending on room temperature.

Transfer to a generously oiled baking tin, approximately 23 × 33 cm, and gently stretch towards the corners. Leave to rise for another 45–60 minutes.

Preheat the oven to 220°C conventional.

Drizzle the remaining olive oil over the dough and press your fingertips into the surface to create deep dimples.

Scatter with rosemary leaves and flaky sea salt.

Bake for approximately 22–28 minutes until golden brown. Allow to cool slightly before slicing.

Whipped Ricotta with Lemon & Herbs

Ingredients | Serves 6

250 g ricotta
2 tablespoons extra virgin olive oil
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon finely chopped chives
1 tablespoon chopped basil
Sea salt
Freshly ground black pepper

Preparation

Drain any excess liquid from the ricotta.

Blend with the olive oil, lemon zest and lemon juice until smooth and creamy.

Fold in the herbs and season with sea salt and black pepper.

Spoon into a serving bowl and finish with a little extra olive oil.

Serving at the Table

Serve the focaccia slightly warm with the whipped ricotta alongside.

For a more generous lunch, add prosciutto crudo, marinated artichokes, cherry tomatoes, olives and a selection of Italian cheeses.

The focaccia can also be sliced horizontally and filled with ricotta, grilled courgette and rocket for a substantial sandwich.

Fresh focaccia is best enjoyed on the day it is baked. Leftovers can be warmed briefly in the oven to restore the crust.

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