Tropical Lehua Honey Sourdough Focaccia with a Honey Ricotta Cheese Spread Recipe

Tropical Lehua Honey Sourdough Focaccia with a Honey Ricotta Cheese Spread Recipe

I love Sourdough, and this is one of my favorite and easiest focaccia bread recipes that makes a large batch and freezes well. You can servewith soup and stew and it makes great bread for sandwiches. It bakes in an 18 by 13-inch half-sheet pan with a lip. The recipe can be cut in half and you may use whatever toppings you like. The standard is olives and rosemary and sometimes Parmesan cheese. If you don’t want to use Sourdough, I have attached an excellent yeast focaccia recipe below. Here’s a great time to bring out your best olive oil, my favorite is
arbequina from Spain.

Ingredients

  • 685 grams (3 cups) water
  • 250 grams (1 cup after stirring down) active sourdough starter, 100% hydration
  • 18 grams (3 teaspoons) salt
  • 25 grams (2 tablespoons) olive oil
  • 50 grams (2 tablespoons) Akaka Falls Farm Lehua Honey or any other delightful honey
  • 840 grams (6 cups) organic bread flour. (I use 600 g bread flour and the remaining 240 grams; a combination of organic einkorn and OO flours.

Oil and Toppings

  • 50 grams (1/4 cup ) olive oil
  • fresh rosemary
  • Olives
  • Sprinkling of grated Parmesan, optional
  • Sprinkling of chili flakes, optional
  • 5 to 10 grams (1 to 2 teaspoons) flaky salt, optional

Instructions

  1. In a large bowl with a dough whisk (a wooden spoon will work also) or stand mixer with the dough hook attachment, mix the water, starter, salt, olive oil, and honey.
  2. Add the flour to the mixture and stir slowly until incorporated.
  3. Stir the dough again. If you are stirring by hand, use a dough whisk or spoon to do a modified stretch and fold technique by lifting the dough from one side and folding the dough over itself before rotating the bowl. (The dough will be quite wet and too messy to stretch by hand). Stretch and fold the dough until it feels tight and needs to rest. In a stand mixer, mix gently for 1 minute.
  4. Let the dough rest for 15 minutes.
  5. Let the dough rest again for 15 minutes.
  6. Do one final round of stretch and fold with a spoon or whisk, or run the stand mixer for 1 more minute.
  7. Cover the dough and allow it to ferment at room temperature overnight

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The Next Morning

  1. Spread a little oil in the bottom of your 18 by 13-inch half-sheet pan with raised edges. Cover with parchment paper and generously spread with olive oil
  2. Oil your hands lightly and gently lift the risen dough out of the bowl, sliding it into the half-sheet pan. Turn the dough over so the top is now oiled and push, flatten, and pull the dough gently to form an even layer to the edges of the pan.
  3. Let the dough rise for 1 to 3 hours until doubled. It’s more about the rise than the hours. It’s best to patiently wait for a complete rise. Different kitchens have different temperatures that will make a difference in how long it takes for your dough to rise.
  4. Preheat your oven to 425°F.
  5. Sprinkle the dough with any seasoning you like and generously drizzle with olive oil. Use oiled fingers to poke straight down to the bottom of the pan, making deep dimples in the dough. Add fresh rosemary, olives, and or Parmesan cheese. Drizzle more olive oil over the entire focaccia. This will prevent the burning of your toppings.
  6. Bake the focaccia in the bottom third of your oven for 25 to 30 minutes until golden brown. Serve with the delicious ricotta honey spread.
  7. It will be tempting to cut and serve right away, but let the focaccia cool before slicing. Store at room temperature what you plan to eat in the next couple of days and freeze the rest.

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Ricotta Honey Spread
Ingredients

1 cup Ricotta Cheese
2 Tbsp extra virgin Olive oil
1 Tbsp Akaka Falls Farm Lehua Honey
1⁄4 tsp Himalayan Pink Sea Sea Salt
1⁄4 tsp cracked Black Pepper

Directions

In a food processor or with a whisk, whip together the ricotta cheese, salt and 1 Tbsp olive oil . Transfer to a plate and smooth out with the bottom of a spoon. Drizzle the remaining olive oil on top of the ricotta and
sprinkle with pepper.
Heat a small quantity of honey and drizzle over the ricotta. This is the link for an alternative non-sourdough focaccia. There are many great recipes on the Internet, but this is one of my favorites:
https://www.emmafontanella.com/no-knead-focaccia

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