1) Preheat griddle to medium.
2) In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
3) Brush focaccia squares with remaining oil. Griddle on each side for 2 to 3 minutes until well marked. Remove from the griddle to a serving platter.
4) Spread ricotta cheese on each square and top with sweet pea salad.