Blackberry, Ricotta & Basil Focaccia

Blackberry, Ricotta & Basil Focaccia ingredients

• 1.5 cups warm water (105-115°F / 40-46°C)
• 1 tsp granulated sugar
• 2.25 tsp active dry yeast
• 3.75 cups all-purpose flour
• 1.5 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 1 cup fresh blackberries
• 0.5 cup whole milk ricotta cheese
• 0.25 cup fresh basil leaves
• 1 tbsp honey or maple syrup
• 0.25 tsp flaky sea salt

How to make Blackberry, Ricotta & Basil Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water and 1 tsp granulated sugar. Sprinkle 2.25 tsp active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.75 cups all-purpose flour, 1.5 tsp kosher salt, and 0.25 cup extra virgin olive oil to the yeast mixture. Using a stand mixer with a dough hook attachment, mix on low speed for 8-10 minutes, or knead by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth and elastic.
3. Lightly oil a clean large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Generously oil a 9x13 inch baking pan with 2-3 tablespoons of olive oil, ensuring the sides are well coated. Gently transfer the risen dough to the prepared pan, being careful not to deflate it too much.
5. Gently stretch the dough to fill the pan, working from the center outwards. If the dough resists, let it rest for 10-15 minutes, then continue stretching. Once stretched, cover the pan with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until puffy.
6. Preheat your oven to 425°F (220°C) during the last 15 minutes of the second rise. Uncover the dough. Using your fingertips, gently dimple the entire surface of the focaccia dough. Drizzle a little more olive oil over the top.
7. Evenly dot the dough with small dollops of 0.5 cup whole milk ricotta cheese. Gently place the 1 cup fresh blackberries into some of the dimples and spaces between the ricotta.
8. Sprinkle 0.25 tsp flaky sea salt over the entire surface. Bake the focaccia for 25-30 minutes, or until the crust is golden brown and the berries are slightly softened and juicy. The internal temperature should reach 200-210°F (93-99°C).
9. Remove the focaccia from the oven and carefully slide it onto a wire rack to cool for 10 minutes. Drizzle with 1 tbsp honey or maple syrup while still warm. Then, scatter the 0.25 cup torn fresh basil leaves over the top.
10. Allow the focaccia to cool slightly more, about another 10-15 minutes, before slicing and serving. This allows the ricotta and berry juices to set, making for cleaner slices.

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