Bread & Butter Recipe
rosemary focaccia, seasonal butter
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Ingredients
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Focaccia
Seasonal Butter
Method
Focaccia
- 1
Activate Yeast
In a small bowl, combine active dry yeast and warm water. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and sea salt. Mix well.
- 3
Combine Ingredients
Make a well in the center of the flour mixture. Pour in the activated yeast mixture and half of the olive oil. Stir until the mixture forms a rough dough.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- 5
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
- 6
Shape and Second Rise
Once risen, punch down the dough to release air. Transfer to a greased baking sheet, spreading it out to about 1 inch thick. Use your fingers to create dimples all over the surface. Drizzle with remaining olive oil and sprinkle fresh rosemary leaves on top. Let it rise for another 30-45 minutes.
- 7
Bake
Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.
Seasonal Butter
- 8
Soften Butter
Let the unsalted butter sit at room temperature until softened, about 30 minutes.
- 9
- 10
Shape and Chill
Transfer the butter mixture to a sheet of parchment paper and shape it into a log. Roll it up tightly and refrigerate until firm, about 1 hour.