Focaccia Sandwich with Homemade Ricotta and Fig Jam

1. Add 1 tablespoon sugar and 2 teaspoons yeast to 1.5 cups warm water. Mix your focaccia dry ingredients (3 cups flour, big pinch of salt) and whisk. Add your water-yeast mixture, 3 tablespoons olive oil, and rosemary. Knead the dough for 5-10 minutes. Grease your bowl with oil and cover with plastic wrap. Leave in the fridge for 1-2 days.
2. Once your focaccia dough has risen, drizzle olive oil in your baking tray and line your dough in it. Let this rise, covered, for 2 hours. Then, drizzle more olive oil on top, dimple it, then add flaky salt. Bake at 450°F for about 25 minutes or until golden.
3. To make the fig jam, soak your 300g dried figs if they are dried for a minimum of 1 hour. Chop them, and add to a pan on medium heat along with 1 cup sugar, 1 cup water, and 1 lemon. Cook until water evaporates and figs become soft. Process, blend, or mash until smooth.
4. To make the ricotta, heat your 1.9 liters of whole milk over low heat until 90°F. Turn the heat off and add the juice of 2 lemons (maybe more) or white vinegar and mix constantly. If your milk doesn’t separate, add more lemon juice or white vinegar until it does. Pour into cheesecloth over a strainer. Squeeze it until desired moisture. Then season with salt to taste.
5. Cut your focaccia in half, spread your ricotta, then mortadella, then fig jam. Enjoy!