Nigel Slater’s recipes for herb focaccia with green olive, burnt lemon and thyme dip, and for pea salad with ricotta and lemon

Fresh focaccia, a zesty dip and bright pea salad for a vibrant spring lunch

We pounced on the focaccia, tearing it into jagged pieces and scooping up the olive dip from our plates with the thick, salt-encrusted bread. Plates were mopped with the still-warm dough and our fingers – oily and tasting of thyme – were licked clean. If I had baked two loaves, I reckon we could easily have got through them both. Spring has brought with it an appetite.

I had let the dough rise in the fridge overnight, the soft, yeasty cloud tucked in a bowl under a freshly laundered tea towel where it rose slowly. I wanted a bread whose texture was neither tight like cake nor so full of holes that it is useless for scooping up a dip.

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