Spicy 'Nduja, Honey, and Ricotta Focaccia

Spicy 'Nduja, Honey, and Ricotta Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1 tsp fine sea salt
• 6 tbsp extra virgin olive oil
• 3 oz 'nduja sausage
• 0.5 cup whole milk ricotta cheese
• 0.5 tsp red pepper flakes
• 1 tbsp fresh oregano leaves
• 2 tbsp honey

How to make Spicy 'Nduja, Honey, and Ricotta Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1 tsp fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or dough hook on low speed until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
3. Lightly oil a clean bowl with 1 tablespoon of olive oil, transfer the dough to the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. While the dough rises, prepare the 'nduja by gently warming 3 oz 'nduja sausage in a small skillet over low heat for 2-3 minutes to make it more spreadable. Set aside. Spoon 0.5 cup whole milk ricotta cheese into a small bowl.
5. Pour 3 tablespoons of extra virgin olive oil into a 9x13 inch baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen focaccia dough into the prepared pan.
6. Carefully stretch the dough to fill the pan, being mindful not to deflate it completely. Cover the pan loosely with plastic wrap and let it rest for 20-30 minutes, allowing the dough to relax and make it easier to stretch to the edges.
7. Preheat your oven to 425°F (220°C). Use your fingertips to gently dimple the dough all over, creating small indentations. Drizzle the remaining 1 tablespoon of olive oil over the top.
8. Dot spoonfuls of the warmed 'nduja evenly over the dough. Using two spoons, place small dollops of ricotta cheese in the spaces between the 'nduja. Sprinkle with 0.5 tsp red pepper flakes and 1 tbsp fresh oregano leaves.
9. Bake for 22-28 minutes, or until the focaccia is golden brown on the edges and cooked through. The 'nduja should be slightly crispy and rendered, and the ricotta lightly browned.
10. Remove the focaccia from the oven. Immediately drizzle 2 tablespoons of honey evenly over the entire hot focaccia. Let cool in the pan for 10-15 minutes before transferring to a cutting board. Slice into squares and serve warm.

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