Rice

• Place it back in the bowl, cover with a damp tea towel and let it rise in a warm place for 1 hour, or until it has roughly doubled in volume.

Shaping, rising & preheating

• Carefully remove the risen dough from the bowl and place it on a floured work surface. Divide it into 4 equal balls, place each ball on an oiled sheet of baking parchment, and flatten them with your fingertips into ovals approximately 12 x 8 cm. Spread 1 tablespoon of ‘nduja over each focaccia, cover with a damp tea towel, and let rise for another 30 minutes. Meanwhile, preheat the oven to 220°C (200°C fan).

Baking

• Using your fingertips, make small indentations in the risen dough and top with a few dollops of ricotta. Sprinkle the focaccias with the rosemary needles, drizzle with 2 tablespoons of olive oil, and sprinkle with a few more flakes of salt. Place the focaccias on a baking sheet and bake in the center of the oven for 15 minutes, or until golden brown and crispy. Bake for another 5 minutes at 200°C (180°C fan oven) if desired.

Finishing touch

• Remove from the oven and drizzle each with 1 tablespoon of honey. Serve warm, perhaps with some roasted vegetables or a simple salad.

Mixing & kneading

• Place the flour and yeast in a bowl. Crush the salt flakes between your hands over the bowl and add the sugar. Pour the olive oil into the dry ingredients, followed by the water. Do this in batches; you may not need all of the water. Meanwhile, use your other hand to form a smooth dough. Once you have a sticky ball of dough that easily removes from the sides of the bowl, turn the dough out onto a floured work surface and knead vigorously for 5-10 minutes. The dough should be soft, smooth, and elastic.