Rosemary Focaccia & Whipped Sage Ricotta

With garden rosemary tucked into crisp, golden focaccia and a cloud of whipped sage ricotta on the side, this recipe captures the essence of stepping outside, gathering what’s fresh, and sharing something unexpectedly special at the table.

Serves: 4-6

Ingredients

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Focaccia

4 cups all-purpose flour
1 ½ cups warm water
2 tsp active dry yeast
1 tsp sugar
2 tsp salt
¼ cup olive oil, plus more for drizzling
2 Tbsp fresh rosemary, chopped
Flaky sea salt for topping

Ricotta

4 Tbsp unsalted butter
1 cup ricotta
Sage
Kosher salt

instructions

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Focaccia

Step 1

In a small bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.

Step 2

In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Mix until a sticky dough forms.

Step 3

Knead dough for 5-10 minutes until smooth. Cover and let it rise for 1 hour, or until doubled in size.

Step 4

Preheat oven to 400°F. Transfer dough to an oiled baking sheet, pressing it out to the edges. Use fingers to dimple the dough all over.

Step 5

Drizzle generously with olive oil, sprinkle with rosemary, and finish with flaky sea salt.

Step 6

Bake for 20-25 minutes, until golden brown. Let cool slightly before serving.

Ricotta

Step 1

In a small sauce pan over medium heat, melt butter, add sage, and cook until just past browned. There should be dark specs and a nutty aroma. Remove sage.

Step 2

In a bowl, combine ricotta & burnt butter and whisk until combined adding salt to taste. Serve with fresh sage.