Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, ¼ teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.
