Just before we left Scottsdale for the summer, we had dinner at etta that just opened up across the street. I was blown away by their Foccacio Bread and whipped Ricotta with Honey dip.

I’ve never seen a cylindrical foccacio and never tasted it with ricotta and honey. The bread was actually slit at the bottom and we just needed to turn it upside down and tear apart. Spread some ricotta with honey over it, it’s heavenly!

Over the summer, I have tried to satisfy my cravings recreating this combo myself. The aroma from the oven is devine, and taste is delish, especially fresh out of the oven! Tried it multiple times with rectangular pan, round pan, single pan, and multi pans. They all turned out great! Perhaps I should try it in muffin pans next time!

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Focaccia

Ingredients

• 4 cups all-purpose flour
• 2 tsp kosher salt
• 2 tsp instant yeast, equivalent to one packet active dry yeast
• 2 cups lukewarm water, between 120 – 130 degrees F
• butter for greasing
• 4 Tbsp olive oil, divided
• flaky sea salt
• 1 to 2 tsp whole rosemary leaves

Directions

1. Make the dough: If using active dry yeast, add the yeast to the watm water and let it sit until it becomes foamy; about 10 mins. If it doesn’t double in volume, the yeast is no good and you need to get new yeast and start over. In a large bowl, whisk together the flour, salt, and proofed yeast. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl tightly and place in the refrigerator immediately for at least 12 hours or for as long as three days. Ensure the cover is tight to prevent the dough from drying out.
2. Grease a 9×13-inch pan with butter or coat with nonstick cooking spray. On my 2nd attempt, I used a 6 inch springform pan and a 5×7 inch rectangular pan. Either way works.
3. Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours in the oven to proof.
4. When ready to bake, remove the doughs from the oven. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each dough (or two tablespoons if using a 9×13-inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples for rectangular pans. I did not dimple the dough in the round pan. Gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
5. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.

Whipped Ricotta

Ingredients

• 1 cup whole milk ricotta, the freshest you can get
• 2 Tbsp fresh mint, roughly chopped
• 1 tsp fresh parsley, finely chopped
• 2 tsp lemon zest
• 1 Tbsp olive oil
• 3 tsp honey
• Generous pinch of sea salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Place the ricotta in a small mixing bowl. Using a hand mixer with a whisk attachment or beaters, whisk ricotta for 2 minutes until it’s smooth and creamy; you may still see tiny bumps of ricotta, this is ok. Place the whipped ricotta in a serving bowl or spread on a plate.
2. In a separate bowl, stir together the mint, parsley, lemon zest, olive oil, honey, and salt. Pour the herb and honey mixture on top of the whipped ricotta. Top with freshly ground black pepper as desired.