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Ingredients
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Focaccia
Aged Balsamic Butter
Method
Focaccia
Prepare the Dough
In a large bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until foamy. Add the flour, salt, and 1/4 cup of olive oil. Mix until a dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Shape and Second Rise
Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Stretch it out to fit the sheet. Dimple the surface with your fingers and drizzle with the remaining olive oil. Sprinkle with coarse sea salt and rosemary. Let it rise for another 20 minutes.
Bake
Bake in the preheated oven for 20-25 minutes until golden brown. Remove from oven and let cool slightly.
Aged Balsamic Butter
Make the Butter
In a mixing bowl, beat the softened unsalted butter until creamy. Add the aged balsamic vinegar, honey, and salt. Mix until well combined and fluffy.
Serve
Transfer the balsamic butter to a serving dish and serve with warm focaccia.