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Small Batch Focaccia with Hot Honey Ricotta

This Small Batch Focaccia with Hot Honey Ricotta is the snack that has it all–sweet, salty, spicy, and savory herb. It is THE easiest bread to make, and this recipe is customizable to your schedule!

  • Yield: 10 snack servings 1x

Ingredients

Units Scale

For the foccacia:

  • 1 1/8 tsp active dry yeast (1/2 packet)
  • 1 1/4 cups warm water
  • 1 tbsp honey
  • 1 1/2 tbsp olive oil
  • 2 1/2 cups bread flour
  • 1/2 tbsp kosher salt
  • 3–4 tbsp additional olive oil for the pan and topping
  • flaky sea salt
  • 1 tbsp rosemary, roughly chopped

For the hot honey ricotta:

  • 8 oz whole milk ricotta (about 1/2 15 oz package)
  • 1 tsp olive oil
  • 1 tsp honey
  • 1 tsp hot honey (can sub regular honey if preferred)
  • 1/8 tsp salt

 

Instructions

  1. Make your focaccia dough. In a large mixing bowl, add warm water, honey, and active dry yeast. Cover with a kitchen towel and rest for 15 minutes, until there is a layer of foam on top. Add bread flour, salt, and olive oil and mix with a spatula until the dough comes together into a sticky mess.
  2. Coat a large mixing bowl with 2 tbsp olive oil. Turn dough out into the bowl and turn over to completely coat the dough with olive oil. Cover with plastic wrap and allow to proof at warm room temp for 1-2 hours, until it doubles in size and  appears bubbly.
  3. Using your fingers or forks, fold the proofed focaccia dough over itself several times to deflate it a bit. Add 1 tbsp of olive oil to your baking pan (quarter sheet pan or 8/9 inch square pan). Turn out the dough into the pan and gently stretch the dough to reach the sides and corners. Cover with plastic wrap and transfer to the fridge to proof overnight, at least 8 hours.
  4. Remove the dough from the fridge and allow to come to room temp for about an hour. Preheat your oven to 425 degrees F. Uncover your dough. It should appear jiggly with visible bubbles. Rub fingers with oil and dimple the focaccia by pushing fingers into it repeatedly. Drizzle with more olive oil. Top with rosemary and flaked sea salt to your preference.
  5. Bake focaccia for about 15 minutes (quarter sheet pan) or 20 minutes (square pan). Focaccia is done when it has some golden brown and pulls away from the sides of the pan. Allow to cool on a wire rack.
  6. Make your hot honey ricotta. In a medium mixing bowl, add ricotta, salt, honey, and olive oil. Vigorously whisk until the ricotta becomes smooth and appears whipped. Transfer ricotta to your serving bowl and drizzle with olive oil and hot honey. 
  7. Serve focaccia with hot honey focaccia for dipping/spreading. Enjoy!

Notes

  • This recipe is small batch and intended for quarter sheet pans (for thin, snacking focaccia) or 8-9 inch square pans (for thicker, sandwich focaccia). You can double this recipe to fit a 9×13 inch pan or half sheet pan. You may wish to also double the ricotta with hot honey recipe.
  • This recipe is so flexible! You can choose to refrigerate 8-12 hours for the first rise and do the second rise at room temperature. Or, do both rises/proofs for 1-2 hours at warm room temp if you’d like to make it in more of a hurry.
  • If your yeast does not foam during step 1, it means the yeast is dead. Discard and start over with new yeast. Careful to not add hot water (just lukewarm to warm) as hot water will kill the yeast.
  • Author: Caroline Crockett
  • Category: bread

Keywords: focaccia, small batch, hot honey ricotta