Mix 1/2 cup warm water with yeast and let sit for 10 minutes until foamy.

In a large bowl, combine flour, sugar, and salt.

Add the yeast mixture, olive oil, and remaining water to the dry ingredients.

Mix until a smooth dough forms, about 7 minutes.

Place dough in a greased bowl, flip to coat, and cover with a towel.

Let proof for 1 1/2 hours, or until doubled in size.

Preheat oven to 425°F (220°C).

Grease a baking sheet.

Divide dough into one or two loaves and roll tightly.

Place loaves on the baking sheet and cover for 20-30 minutes for a second proof.

Brush loaves with egg whites and slash the tops.

Spray loaves with water and add a cup of ice to the bottom of the oven.

Bake for 30-35 minutes, or until golden brown and hollow sounding.

Let bread cool slightly before slicing.

Combine milk, buttermilk, cream, and sugar in a large pot.

Bring to a slow boil over medium heat, stirring occasionally.

Line a colander with paper towels or cheesecloth.

Heat the milk mixture until curds separate from the whey (around 185-190°F).

Remove from heat and let sit for 30 minutes to 1 hour.

Spoon ricotta into the lined colander, sprinkling with salt as you go.

Let sit for 5 minutes to drain.

Chop chives.

Spread ricotta on sliced bread.

Drizzle with honey and top with chives.

Serve immediately.