Skillet ricotta herb bread with charred peaches and mild chili honey

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place a 24 cm oven-safe skillet with 1 tablespoon olive oil in the oven for 5 minutes so it gets hot.

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   2. In a medium bowl, whisk together the all-purpose flour, baking powder, 1/2 teaspoon fine salt, black pepper, and garlic powder.

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   3. In another bowl, whisk the ricotta, egg, milk, and the remaining 1 tablespoon olive oil until combined. Add the fresh chives, fresh thyme leaves, and grated Manchego cheese.

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   4. Fold the dry ingredients into the ricotta mixture and stir just until a thick, even batter forms, without overmixing.

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   5. Carefully remove the hot skillet from the oven, pour in the batter, and spread it gently. Bake for 14 to 16 minutes at 220 °C / 425 °F, until the top is golden and a tester inserted in the center comes out clean.

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   6. While the bread bakes, heat a separate skillet over medium-high heat. Add the butter and, when foamy, add the peaches with a pinch of the remaining salt. Cook for 3 to 4 minutes, turning once, until charred at the edges.

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   7. Lower the heat and add the honey, red pepper flakes, lemon juice, and lemon zest to the peaches. Cook 30 to 60 seconds more to lightly glaze them.

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   8. Let the skillet bread rest for 5 minutes. Serve in wedges with a spoonful of thick plain yogurt, the charred peaches with their chili honey, and toasted sunflower seeds on top.