Blue House Sourdough Focaccia Recipe

Activate the Yeast

In a small bowl, combine warm water, honey, and yeast. Stir gently and let sit for about 10 minutes until foamy.

Mix the Dough

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a rough dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for 5-7 minutes until smooth.

First Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1-2 hours, until doubled in size.

Shape the Dough

Once risen, punch down the dough and place it in a greased baking pan, stretching it gently to fit the pan.

Second Rise

Cover the pan and let the dough rise again for 30-45 minutes.

Preheat the Oven

While the dough is rising, preheat your oven to 425°F (220°C).

Prepare for Baking

Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with flaky sea salt.

Bake

Bake in the preheated oven for 20-25 minutes until golden brown.

Heat the Dairy

In a large saucepan, combine whole milk and heavy cream. Heat over medium heat until just below boiling.

Add the Vinegar

Remove from heat and stir in the vinegar and salt. Let sit for 10 minutes to curdle.

Strain the Curd

Pour the mixture into a fine-mesh strainer lined with cheesecloth and let drain for 15-20 minutes.

Store the Ricotta

Transfer the ricotta to a bowl and refrigerate until ready to use.

Prepare the Peaches

Slice the fresh peaches into wedges and remove the pits.

Marinate the Peaches

In a bowl, combine peach slices, brown sugar, balsamic vinegar, olive oil, salt, and fresh thyme. Toss gently to coat.

Let Sit

Allow to marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.