With Salt | Homemade Focaccia with Whipped Ricotta

An easy to make Appetizer that will have your guests leaving crumbs

The other day, I was talking with a friend from work and she said how she would love to have another baby. “I would have 3 more if I could- there’s nothing better to me than having a huge family.”

It had me thinking about how fortunate I am to live so close to my own family, and how much I love when our apartment is busting at the seams and everyone is gathered: conversations happening in little corners where people can find seats, all enjoying the food I cooked. In life, we build our own families, and I’m grateful I’m surrounded by so many wonderful people.

Which is what makes this weeks recipe all the more special to me. For the first time since April, I had my brother, brother in law and mom over for a family dinner this past week. The summer is for boat days, BBQ’s and adventure, but the fall- this season is meant for cozy Sunday’s.

Our new table set for dinner. Yes, I’m a “not matching dishes, but they all blend” type of household.

For our first Sunday dinner together, I made a Rosemary and Honey Roasted Pork Loin with Parmesan and basil orzo and roasted cauliflower. And, while that was delicious, the Appetizer stole the show. I was convinced I was cooking this just for content, but there was not ONE piece left.

So, let’s get it into it.

WHAT YOU’LL NEED:

1 Container of Ricotta, full milk.
1 packet of active yeast
2 tablespoons of granulated sugar
2 Cups of Warm Water (it helps dissolve the active yeast)
4 Cups All Purpose Flour
Flakey Sea Salt ( I use this Salt and it’s life changing)
Fresh Rosemary or Herbs de Provence (my mom HATES rosemary, so I used Herbs de Provence)
2-3 Tablespoons of Honey
Olive Oil

PUT IT ALL TOGETHER:

First, proof the yeast. Add your yeast packet to the warm water, stir and let it sit for 10-15 minutes.

In your stand mixer (or a bowl if you don’t have one), add in your 4 cups of All Purpose Flour, 2 tablespoons of granulated sugar (that’s the white one- I once googled that, so I’ll tell you so you don’t have to google it) and mix in your water/yeast mixture. Mix for 5 minutes at a low speed. If the dough is too sticky, add in an extra 1/4 cup of flour and mix for another 2 minutes.

First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Line the mixing bowl with olive oil, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes. You’ll know it’s ready when it’s double in size.

Second dough rise. Remove the dough from the bowl and place it onto a floured surface. Roll the dough out into a large circle or rectangle (whatever works!) and cover it with a damp towel. Let it continue to rise for another 20 minutes.

While that’s rising, Preheat oven to 400°F. Transfer the dough to a cast iron pan (or, a baking sheet), and literally poke the dough to get that focaccia texture. You want to see huge indents in the dough- don’t be gentle. Once you’re done poking, drizzle your olive oil around the pan and sprinkle your choice of Rosemary or Herbs de Provence on the surface.

Bake for 20 minutes, or until the dough is slightly golden and cooked through.

While that’s baking, grab your whisk attachment (or whisk) and take your Ricotta and whisk it at a medium speed for 5 minutes. You’ll see the texture become fluffy as time passes through. Add in your Honey, whisk again for another 3-5 minutes, and place in a bowl for dipping.

When the focaccia is ready, slice it up, put your Italian Meats on top and serve.