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Honey Focaccia With Apple, Figs and Ricotta

1 teaspoon fresh cake yeast
4 cups organic white flour
1/2 cup cornmeal
1 tablespoon coarse sea salt
3/4 cup honey
1/2 cup mild olive oil, plus more for brushing
1 Fuji or Gala apple, cored and thinly sliced
3/4 pound fresh figs, quartered
1 1/4 cups ricotta
Lemon- or orange-olive oil for serving (see note)


Mix the yeast with 2 tablespoons warm water. In a mixer fitted with a dough hook, combine the flour, cornmeal, salt, 1/2 cup honey and olive oil. Add the yeast mixture and 1 cup warm water. Mix on low for 10 minutes. Cover bowl with a damp towel and set in a warm place for 45 minutes. Cover a sheet pan with parchment paper and lightly oil the paper. Turn dough out and flatten it until it is 1/2 inch thick. Cover and let rise for another 45 minutes. Preheat the oven to 450 degrees. Press deep holes all over the dough and brush with olive oil so that it just puddles in the impressions. Arrange apple and figs on top. Dot with ricotta and drizzle with remaining honey. Bake until browned and cooked through, 35 to 40 minutes. Cool slightly and slice. Serve warm, drizzled with citrus olive oil.

Source: cooking.nytimes.com