Spring Focaccia with Lemon Ricotta, Asparagus & Prosciutto

Bright lemon ricotta, crisp asparagus, and salty prosciutto come together on a golden, pillowy focaccia. This spring focaccia is a celebration of seasonal flavors, baked until the crust is crackly and the cheese is blistered.

Finished with a drizzle of hot honey, it's a perfect balance of savory, sweet, and tangy. Whether served as a centerpiece for brunch or a light dinner, this focaccia is sure to impress with its vibrant colors and irresistible aroma.

Focaccia is a beloved Italian flatbread known for its dimpled surface and generous olive oil. This spring version takes it to new heights with a topping of lemon-ricotta, asparagus, and prosciutto. The dough is simple to make and requires minimal hands-on time, making it an approachable project for any home baker.

The combination of creamy ricotta, earthy asparagus, and salty prosciutto is a classic pairing that shines on a warm, chewy crust. A final drizzle of hot honey adds a subtle kick that ties everything together, making every bite a delightful mix of textures and flavors.

Ingredients

Why this recipe works

The high hydration dough creates a light, airy crumb with a crisp, golden crust. Baking at 450°F (232°C) ensures the exterior crisps up while the interior stays soft and tender. The dimples not only give focaccia its signature look but also create pockets that catch the olive oil and toppings, infusing every bite with flavor.

Using whole-milk ricotta provides a rich, creamy contrast to the crisp asparagus and salty prosciutto.

The lemon zest brightens the ricotta and cuts through the richness, while the hot honey adds a touch of sweetness and heat that balances the savory elements. This combination of textures and flavors makes each slice satisfying and memorable.

Notes and substitutions

For the best texture, use a high-protein all-purpose flour, such as King Arthur, which gives the focaccia a chewy, satisfying bite. Instant yeast is convenient because it can be mixed directly with the flour, but active dry yeast can be used if dissolved in warm water first. Make sure the water is warm, not hot, to avoid killing the yeast.

Fresh asparagus is essential for this recipe; look for firm, bright green spears with closed tips. If the asparagus is thick, slice it lengthwise to ensure even cooking.

Prosciutto should be thinly sliced and at room temperature before adding, so it drapes nicely over the hot focaccia. Hot honey can be found in most supermarkets, or you can make your own by simmering honey with chili flakes.

• whole-milk ricotta: part-skim ricotta or drained cottage cheese (blended smooth) can be used, though the texture will be slightly less creamy.
• hot honey: regular honey mixed with a pinch of cayenne or red pepper flakes for a similar sweet-heat balance.
• prosciutto: thinly sliced ham or cooked bacon can be substituted; if using bacon, cook until crisp and drain well before adding.
• asparagus: broccolini or thin green beans can replace asparagus; blanch or roast them briefly before topping the focaccia.

Equipment

• 9x13-inch baking pan
• Stand mixer with dough hook (optional)
• Large bowl
• Plastic wrap or kitchen towel
• Measuring cups and spoons
• Chef's knife
• Cutting board