Whipped Herb Ricotta with Jammy Roasted Tomatoes & Focaccia

Serves 6

This overnight focaccia is one of those recipes that makes you feel like a genius with almost no effort. Sure, you can make it the same day, but starting it the night before is so much easier - the dough does all the work while you sleep, and you wake up to bread that's practically ready to bake.

The whipped ricotta and jammy tomatoes ( you can also use grapes or figs) turn this into something that feels special but isn't complicated. Perfect for when you want fresh bread without the stress of timing everything perfectly.

For the Jammy Roasted Tomatoes:

1½ pounds (680g) cherry tomatoes

2 tablespoons (30ml) olive oil

Pinch of flaky sea salt

Few sprigs fresh thyme

For the Whipped Herb Ricotta:

1 cup (250g) whole milk ricotta

2 tablespoons (30ml) heavy cream or crème fraîche

2 tablespoons (30g) finely chopped fresh herbs, such as chives, parsley, or thyme

Zest of half a lemon

Large pinch of salt

Freshly cracked black pepper

To Serve:

Focaccia (see recipe below)

Extra thyme sprigs for garnish

Olive oil for drizzling

Flaky salt

Instructions:

Heat oven to 425°F (220C). 

1. Toss tomatoes with olive oil, salt, and thyme sprigs on a rimmed baking sheet.

2. Roast 20-25 minutes until some tomatoes burst and release their juices, creating a jammy consistency.

3. Meanwhile, whip ricotta with cream until light and fluffy.

4. Stir in herbs, lemon zest, salt, and pepper. Taste and adjust.

5. Spread ricotta on a serving platter. Spoon warm roasted tomatoes and all their juices over top.

6. Garnish with fresh thyme, a drizzle of olive oil, and flaky salt.

Serve with warm bread for dipping.

Overnight Focaccia

Makes one 9x13 pan

4 cups (480g) bread flour

2 teaspoons (10g)  fine sea salt

1 teaspoon (5g) active dry yeast

2 cups (475ml) lukewarm water

5 tablespoons (75ml) olive oil, divided

Flaky sea salt for finishing

Fresh thyme sprigs

Optional: a handful of tomatoes for topping

Instructions:

Day Before (or morning of):

1. In a large bowl, whisk flour, salt, and yeast.

2. Add water and 1 tablespoon (15ml) olive oil. Stir with a wooden spoon until shaggy dough forms - it will look rough and sticky.

3. Cover and let rise in the refrigerator12-18 hours (or 3-4 hours at room temperature if making same day).

Baking Day:

1. Generously oil a 9x13 pan with 2 tablespoons (30ml) olive oil.

2. Transfer risen dough (it will be very sticky and bubbly) to the pan.

3. With oiled hands, gently stretch to fit pan.

4. 3. Let rise for 45-60 minutes until puffy and jiggly.

5. Heat oven to 450°F (230C). With oiled fingertips, dimple the surface all over.

6. Drizzle with remaining 2 tablespoons (30ml) olive oil, letting it pool in dimples.

7. Sprinkle with flaky salt and thyme. Add tomatoes if using.

8. Bake 25-30 minutes until deeply golden. Cool slightly before serving.

Perfect for tearing and dipping into that jammy tomato ricotta!