Fluffy Herb Focaccia with Whipped Honey Ricotta (The Bread That Gets You Invited Back)

There’s bread, and then there’s this. Pillow-soft, golden focaccia with flaky salt and a drizzle of olive oil. Dip it in whipped honey ricotta and suddenly you’re the favorite guest—and you haven’t even brought wine.

This recipe is one of those crowd-pleasers that looks way fancier than it is. The dough is simple, the flavor is rich, and the whipped ricotta? Let’s just say it could fix a bad day. Make it for brunch, date night, or honestly, just a Tuesday when you need a win.

Ingredients

For the Focaccia Dough:

• 1 packet active dry yeast

• 2 tablespoons granulated sugar

• 2 cups warm water (not hot—yeast is alive, not invincible)

• 4 cups all-purpose flour (plus a little more if needed)

• Olive oil

• Flaky sea salt

• Fresh rosemary or Herbs de Provence

For the Whipped Honey Ricotta:

• 1 container full-fat ricotta (don’t go fat-free, we’re not here for sadness)

• 2–3 tablespoons honey

Optional:

• Italian meats like prosciutto or salami for topping

• A chilled glass of white wine, if you know what’s good for you

How to Make It

Step 1: Wake Up the Yeast
In a small bowl, stir the yeast and sugar into the warm water. Let it sit for 10–15 minutes until it looks foamy and alive. If it’s not foamy, start over—your yeast probably checked out.

Step 2: Make the Dough
In a stand mixer (or a large bowl if doing it old school), combine the flour with the yeast mixture. Mix on low speed for about 5 minutes. If the dough feels too sticky, add another ¼ cup of flour and mix for 2 more minutes.

Step 3: First Rise
Shape the dough into a ball, coat your bowl with olive oil, and let it rest covered with a damp towel. Give it 45–60 minutes in a warm spot—by then, it should double in size like it’s proud of itself.

Step 4: Second Rise
Transfer the dough to a floured surface and roll into a large rectangle or circle—whatever fits your pan. Let it rest again under a towel for 20 minutes while you preheat the oven to 400°F.

Step 5: Time to Bake
Move the dough to a cast iron skillet or baking sheet. Use your fingers to poke deep, satisfying dimples all over (this is your stress relief moment).
Drizzle with olive oil, sprinkle generously with flaky sea salt, and add herbs. Into the oven it goes for 20 minutes, or until golden and slightly crisp on top.

Step 6: Make the Whipped Ricotta
While the bread bakes, add the ricotta to a mixing bowl. Whip it at medium speed (or with a whisk and some elbow grease) for 5 minutes. Add honey and keep whisking another 3–5 minutes until smooth, fluffy, and irresistible. Transfer to a serving bowl.

Step 7: Serve Like a Star
Slice up the focaccia while it’s still warm. Serve with whipped honey ricotta on the side—or right on top. Add cured meats if you want to turn this into a full-blown appetizer spread.

Aunt Loretta’s Notes

• The second rise is where the magic happens—don’t skip it.

• Don’t be shy with the olive oil. This bread wants to glisten.

• If you’re feeling extra, drizzle the ricotta with a little chili oil or cracked pepper.

• Serve it on a cutting board with a sprig of rosemary and everyone will think you run a trattoria.