Whipped Ricotta, Ndjua & tomato ragu, confit garlic, focaccia

Method

• 1 To make the Focaccia dough combine the flour, water, and yeast in a bowl and mix until well incorporated. Cover and let it ferment at room temperature for 8-12 hours. Main Dough: Combine the flour, yeast, and salt in a bowl or stand mixer. Add the poolish and olive oil, and gradually mix in the water while kneading on low speed until a rough dough forms. Continue to knead until the dough is smooth and elastic. Perform 3 stretch-and-folds over 90 minutes (30 minutes apart). Place the dough in an oiled bowl, cover, and let it rise until doubled in size (approximately 1-2 hours). For improved texture and flavour, refrigerate the dough overnight at this stage. Decant the dough into an oiled or lined baking dish and leave covered on the counter for another 60 minutes until ready to bake.

• 2 For the whipped Ricotta place the drained ricotta in a food processor or blender. Blend until smooth and creamy. Season to taste and set aside.

• 3 For the Confit Garlic, place the garlic cloves in a small saucepan or ovenproof dish. Cover with oil, thyme, and seasoning. Cook over low heat until the garlic is soft and tender (approximately 30-45 minutes).

• 4 For the Nduja Ragu finely dice the onion and confit garlic cloves. Cook the onion and garlic in a saucepan over medium heat until softened. Add the 'nduja and cook until it melts and releases its oils. Add the tin of tomatoes and season to taste. Simmer for at least 30 minutes, or until the sauce has thickened. Blend until smooth.

• 5 To make the Focaccia Preheat the oven to 220°C. Drizzle olive oil into a baking dish. Gently stretch and press the dough into the baking dish. Dimple the dough with your fingertips. Drizzle with more olive oil, sprinkle with sea salt and rosemary. Bake for 15 minutes, then reduce the oven temperature to 190°C and bake for another 15-20 minutes.

• 6 When assembling the dish pipe or spoon the whipped ricotta onto a plate. Spoon the 'nduja ragu over the ricotta. Arrange the confit garlic cloves over the ricotta. Serve with warm focaccia bread.