Sian Redgrave’s Homemade Focaccia With Leeks, Ricotta and Honey
Welcome to Put on a Spread, a new recipe series that celebrates our Spreads. by Bed Threads. tableware collection. For this instalment food stylist, recipe developer and The Makers alumni, Sian Redgrave, shares her recipe for homemade focaccia with leeks, ricotta and honey.
When it comes to cooking for the masses, the key is to focus on tried and tested well-loved hits. And, what hits both stomachs - and hearts - better than homemade bread? Sian Redgrave’s focaccia to be exact.
While the end result of this recipe may look seriously impressive, we promise it’s actually super simple. Something even the most novice of cooks - or nervous of entertainers - will be able to execute with ease.
Bonus, if you’re lucky enough to have any leftovers, the day-old focaccia will double as some of the best toast you’ve had in your life. Which, as far as we’re concerned, is the perfect reward for any post-party cleanup.
Keep scrolling for Sian’s seriously simple, homemade focaccia with leeks, ricotta and honey recipe below.
- 400g strong bread flour
- 100g fine ground semolina
- 1 sachet dried yeast (7g)
- ½ tablespoon caster sugar
- 300ml lukewarm water
- 1 tablespoons olive oil plus extra for drizzling
- 50g salted butter
- 3 small leeks, sliced into 2cm half rounds
- Generous tablespoon fresh thyme leaves
- 150g fresh ricotta
- salt and pepper
- 1 tablespoon runny honey
Mix together the flour and semolina along with a generous teaspoon of salt in a large mixing bowl, set aside. In a measuring jug, pop the yeast and sugar, top with the water and stir. Allow to sit for 5 minutes until it's frothy and foamy.
Create a well in the flour with a fork and pour in the yeast mix. Gradually mix the flour into the centre of the well, constantly mixing. When a rough dough is formed use your hands to bring together to form a ball.
On a lightly floured surface knead the focaccia for around 8 minutes. Using a little vigour, you will end with a soft smooth ball. Lightly oil a clean bowl, place the dough inside and cover with a clean tea towel. Leave to rise until doubled in size for 30-40 minutes.
To make the leeks, heat a large frying pan over a medium heat. Add the tablespoon of olive oil and the butter. Once sizzling, add the leeks and thyme and sautee for 10 minutes, allowing the leeks to become soft and sweet. Season with salt and pepper and set aside to cool.
Once the dough has risen, preheat your oven to 220C. Take the dough, remove the towel and knock out the air with your fist. Oil a skillet of baking tray with a little olive oil and then press the dough into the dish.
Use your fingers to create lots of little dimples on the top of the dough. Spoon over the leeks, dot over the ricotta and add a few more fresh sprigs of thyme. Cover this with cling wrap and allow to rise for another 20 minutes.
Uncover and bake for 20-25 minutes until golden. Allow to cool slightly and then drizzle over the honey.