Dinner · Part 3 of 3: Tips & recipe card

Spring Focaccia with Lemon Ricotta, Asparagus & Prosciutto Tips, FAQ & printable recipe

Name: Spring Focaccia with Lemon Ricotta, Asparagus & Prosciutto
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 15 min
Cuisine: Italian-American
Ingredients: 4 cups all-purpose flour; 2 1/4 tsp instant yeast; 1 1/2 tsp kosher salt; 1 1/2 cups warm water (110°F); 1/4 cup extra-virgin olive oil, plus more for pan; 1 cup whole-milk ricotta; 1 tbsp lemon zest; 1 bunch asparagus, trimmed; 4 oz prosciutto, thinly sliced; 2 tbsp hot honey; flaky salt, for finishing, to taste

By Clara Weller · Oct 15, 2026

A golden, dimpled focaccia topped with creamy ricotta, green asparagus, and crispy prosciutto ribbons.

Prep: 25 min
Cook: 20 min
Total: 2 h 15 min
Serves: 8

Includes 1 h 30 min resting

Tips for success

For the crispiest crust, use a preheated baking stone or steel placed in the oven while it heats. Transfer the assembled focaccia onto the hot stone to bake.

If you don't have a stone, bake the focaccia on the lowest rack to get the bottom crispy. Also, be generous with olive oil—it not only prevents sticking but also helps the crust brown and crisp.

To get perfect dimples, use your fingertips to press firmly but gently into the dough, creating deep wells. Don't be afraid to push all the way to the bottom of the pan.

After baking, let the focaccia rest for a few minutes before slicing to allow the cheese and toppings to set. Use a serrated knife for clean cuts without squishing the soft crumb.

Variations

Tomato-Basil: Replace the asparagus with sliced cherry tomatoes and add fresh basil leaves before baking. Omit the prosciutto and hot honey for a vegetarian version.
Roasted Red Pepper: Use roasted red pepper strips in place of asparagus. Add a sprinkle of smoked paprika to the ricotta for extra depth. Keep the prosciutto and hot honey.
Mushroom & Thyme: Sauté sliced mushrooms with garlic and thyme until golden, then scatter over the dough with the ricotta. Skip the prosciutto and use regular honey instead of hot honey.
Zucchini & Feta: Thinly slice zucchini and arrange over the dough. Crumble feta over the top instead of ricotta. Drizzle with honey and omit the prosciutto for a vegetarian option.

Storage and make-ahead

Fridge: Store in an airtight container at room temperature for up to 2 days. Do not refrigerate, as it will dry out the bread.
Freezer: Wrap cooled focaccia tightly in plastic wrap and then foil. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5-10 minutes.
Reheat: Reheat slices in a toaster oven or under the broiler for 2-3 minutes until the crust is crisp and the cheese is bubbly.

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, place slices in a toaster oven or under the broiler for a few minutes until the crust is crisp again. Avoid refrigerating, as it can dry out the bread.

The dough can be prepared up to 2 days in advance. After the first rise, punch it down, cover tightly, and refrigerate. When ready to bake, let the dough come to room temperature for about 30 minutes, then proceed with panning and topping. The baked focaccia can also be frozen for up to 1 month; wrap tightly in plastic wrap and foil before freezing.

Serving ideas

Serve this focaccia warm, either as a standalone snack or as part of a larger meal. It pairs beautifully with a fresh green salad dressed with lemon vinaigrette, or alongside a bowl of tomato soup for a comforting lunch.

For brunch, set it out with soft-boiled eggs and a fruit salad. The sweet-heat of the hot honey makes it a versatile companion to both savory and sweet dishes.

To slice, use a serrated knife and cut into squares or rectangles. Arrange on a platter and garnish with extra flaky salt or a drizzle of olive oil if desired.

This focaccia is best enjoyed the day it is made, but leftovers can be revived in the oven. It also makes a fantastic sandwich base—split a slice and fill with fresh mozzarella, tomatoes, and basil for a quick meal.

Frequently asked questions

Can the dough be made gluten-free?

Yes, but the texture will be different. Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if not included. The dough will be stickier and may not rise as much. Bake as directed, but check for doneness with a thermometer, as gluten-free dough may need a few extra minutes.

How should leftovers be stored and reheated?

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, place slices in a toaster oven or under the broiler for 2-3 minutes until the crust is crisp again. Avoid microwaving, as it will make the bread soggy.

Can this focaccia be made ahead of time?

Yes, the dough can be prepared up to 2 days in advance and kept in the refrigerator. After the first rise, punch it down, cover tightly, and refrigerate. When ready to bake, let the dough come to room temperature for 30 minutes, then proceed with panning and topping. The baked focaccia can also be frozen for up to 1 month.

What if the dough is too sticky to handle?

If the dough is overly sticky, add a little more flour, one tablespoon at a time, until it becomes manageable. However, resist adding too much flour, as a sticky dough is key to a light, airy crumb. Use oiled hands or a bench scraper to handle the dough instead of extra flour.

Can the prosciutto be replaced with something else?

Yes, thinly sliced ham or cooked bacon can be substituted. If using bacon, cook it until crisp and drain well before adding. For a vegetarian version, omit the prosciutto entirely or replace it with roasted vegetables like bell peppers or mushrooms.

Recipe card

Spring Focaccia with Lemon Ricotta, Asparagus & Prosciutto

Prep 25 minCook 20 minRest 1 h 30 minTotal 2 h 15 minServes 8

Ingredients

4 cups all-purpose flour
2 1/4 tsp instant yeast
1 1/2 tsp kosher salt
1 1/2 cups warm water (110°F)
1/4 cup extra-virgin olive oil, plus more for pan
1 cup whole-milk ricotta
1 tbsp lemon zest
1 bunch asparagus, trimmed
4 oz prosciutto, thinly sliced
2 tbsp hot honey
flaky salt, for finishing, to taste

Instructions

In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, and kosher salt. Add the warm water and 2 tablespoons of the olive oil. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 5 to 7 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes.
Coat the bottom and sides of a 9x13-inch baking pan generously with olive oil. Transfer the risen dough to the pan and gently stretch it to fit, using your fingertips to press it into the corners. If the dough resists, let it rest for 10 minutes before stretching again. Drizzle the remaining olive oil over the dough and use your fingertips to press deep dimples all over the surface, creating the classic focaccia texture.
In a small bowl, stir the ricotta with the lemon zest until well combined. Dollop the ricotta mixture evenly over the dimpled dough, using the back of a spoon to create small wells. Arrange the asparagus spears over the dough, pressing them gently into the ricotta and dough. Let the assembled focaccia rest for 20 to 30 minutes while the oven heats.
Preheat the oven to 450°F (232°C) with a rack in the upper third. Place the focaccia in the oven and bake for 20 minutes, or until the crust is golden brown, the cheese is blistered in spots, and the asparagus is tender. Rotate the pan halfway through if the oven heats unevenly. The internal temperature of the dough should reach at least 200°F (93°C) in the center to ensure it is fully baked.
Remove the focaccia from the oven and immediately drape the prosciutto slices over the hot surface, letting them curl and crisp slightly from the residual heat. Drizzle the hot honey over the top. Sprinkle with flaky salt, if desired. Let cool for 5 minutes before slicing.
Use a sharp knife or a pizza cutter to slice the focaccia into squares or rectangles. Serve warm, with extra hot honey on the side if desired. This focaccia is best enjoyed the day it is made, but leftovers can be stored in an airtight container at room temperature for up to 2 days.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 420
Protein: 14 g
Carbohydrates: 52 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.