Lemon-Ricotta & Basil Sourdough Focaccia

Lemon-Ricotta & Basil Sourdough Focaccia ingredients

• 100 g active sourdough starter (100% hydration)
• 300 g warm water (90-95°F/32-35°C)
• 400 g bread flour
• 8 g fine sea salt
• 3 tbsp extra virgin olive oil (plus more for pan and dimpling)
• 1 cup whole milk ricotta cheese
• 1 tbsp lemon zest
• 0.25 cup fresh basil leaves, torn
• 0.5 tsp flaky sea salt
• 0.25 tsp freshly ground black pepper

How to make Lemon-Ricotta & Basil Sourdough Focaccia

1. The evening before baking, ensure your sourdough starter is fed and robust, showing significant activity and having doubled in size within 4-6 hours. It should be at its peak when you begin mixing the dough.
2. In a large mixing bowl, combine 100g of active sourdough starter, 300g warm water, and 3 tablespoons of olive oil. Whisk these wet ingredients until the starter is fully dissolved and evenly distributed.
3. Add 400g bread flour and 8g fine sea salt to the bowl. Mix with your hands or a sturdy spoon until a shaggy dough forms, ensuring all the flour is hydrated and no dry pockets remain. Cover the bowl and let the dough rest for 30 minutes (autolyse).
4. Perform the first set of stretch and folds: Wet your hands lightly, then gently grab a portion of the dough from the edge, stretch it upwards, and fold it over onto the center. Rotate the bowl a quarter turn and repeat this action 4-6 times around the bowl. Cover and let the dough rest for 30 minutes.
5. Repeat the stretch and fold process three more times, resting the dough for 30 minutes after each set. You will notice the dough becoming progressively stronger, smoother, and more elastic.
6. After the final set of stretch and folds, cover the bowl and allow the dough to bulk ferment at room temperature (about 72-75°F/22-24°C) for 2-3 hours, or until it begins to puff up slightly and shows good activity. Then, place the covered bowl into the refrigerator for a cold ferment of 12-24 hours to develop complex flavors.
7. The next day, generously grease a 9x13-inch baking pan with olive oil, ensuring the oil coats the entire bottom and sides. Gently transfer the cold focaccia dough into the prepared pan, being careful not to deflate it too much.
8. Gently stretch the dough with oiled fingertips to fill the pan. If the dough resists, cover it and let it rest for 15-20 minutes, then continue stretching until it comfortably fills the pan. Cover the pan loosely with plastic wrap or a damp towel and let it proof at room temperature for 2-3 hours, or until it looks visibly puffy and has nearly doubled in volume.
9. Preheat your oven to 425°F (220°C) with a rack positioned in the middle during the final 30 minutes of the focaccia's proofing time.
10. Once fully proofed, remove the cover and dimple the dough all over with your oiled fingertips, pressing down firmly to create indentations. Evenly dollop 1 cup of whole milk ricotta cheese over the surface. Sprinkle with 1 tablespoon lemon zest and 1/4 cup torn fresh basil leaves. Drizzle generously with an additional 2 tablespoons of extra virgin olive oil, then sprinkle with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper.
11. Bake for 25-30 minutes, or until the focaccia is golden brown around the edges, the ricotta is lightly set and perhaps slightly browned in spots, and the bread sounds hollow when tapped on the bottom. The internal temperature should be between 200-210°F (93-99°C).
12. Carefully remove the focaccia from the pan and transfer it to a wire rack to cool for at least 15-20 minutes before slicing. Garnish with additional fresh basil leaves if desired, then serve warm or at room temperature to enjoy its fresh, creamy, and zesty flavors.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.