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Recipe Detail Page
Herb Focaccia with Whipped Ricotta & Fig Jam
Holiday 2014
Be sure to use your favourite olive oil here as the bread benefits from using the best you can get your hands on. If making ahead, allow bread to cool completely before covering in a paper bag for up to 1 day. Going through the trouble to make freshly baked bread deserves extra to nibble on, and the recipe makes enough to treat yourself to a snack.
Makes 12
HERB FOCACCIA
1¼ cups (310 mL) warm water
2 tsp (10 mL) instant yeast
1 tbsp (15 mL) sugar
3 cups (750 mL) all-purpose flour
2 tbsp (30 mL) chopped rosemary,divided
1 tbsp (15 mL) chopped sage
1 tsp (5 mL) chopped thyme
1½ tsp (7 mL) salt
⅓ cup (80 mL) extra virgin olive oil,divided
2 tsp (10 mL) Maldon salt or fleur de sel
1 cup (250 mL) ricotta
¼ tsp (1 mL) salt
Pinch ground nutmeg
2 tbsp (30 mL) milk
½ cup (125 mL) fig jam
Additional rosemary to garnish (optional)
1 For the focaccia, whisk together warm water, yeast and sugar in a large bowl. Let stand for 4 minutes or until mixture appears foamy. In a separate large bowl, whisk together flour, 1 tbsp (15 mL) rosemary, sage, thyme and salt. Sprinkle flour mixture into water mixture stirring until dough comes together. Turn out onto a lightly floured surface and knead fo r5 minutes or until smooth.
2 Drizzle 3 tbsp (45 mL) olive oil onto a large rimmed baking sheet. Roll or stretch dough into a roughly 10 x 14-inch (25 x 35-cm) rectangle. Transfer to oiled baking sheet, ensure bottom of dough is well oiled and turn over to coat other side. Cover pan with a sheet of parchment and set aside to rise for 2 hours, or until doubled in size.
3 Preheat oven to 425°F (220°C).
4 Using your fingers, poke dimples in the surface of the dough at regular intervals. Drizzle with remaining olive oil; sprinkle with Maldon and remaining 1 tbsp (15 mL) chopped rosemary. Bake for 20 to 22 minutes or until golden and crisp. Remove pan to a rack to cool.
5 Meanwhile, combine ricotta, salt, nutmeg and milk in a food processor; process until smooth (ricotta will keep, covered and refrigerated, for 2 days).
6 Cut 12 baton-shape pieces of bread each 1 inch (2.5 cm) wide and 4 inches (10 cm) long. Top each with a generous tablespoonful (15 mL) of the ricotta, spreading to cover top. Divide jam between pieces and garnish each with a small sprig of rosemary, if desired.
Makes 12
