Wood-fired Bread & Butter Recipe

Warm the loaf

If you have access to a wood-fired oven: place the market loaf on the oven floor or on a preheated baking stone for 5–8 minutes, turning once until the crust is warm and slightly blistered but not burnt. If using a conventional oven: preheat to 450°F (230°C), place the loaf on a baking sheet or stone and warm for 6–10 minutes. Remove and transfer to a cutting board.

Slice

Using a serrated bread knife, slice the warmed loaf into thick rounds or wedges (about 1–1.5 inch / 2.5–4 cm thick). Arrange on a serving board or basket lined with a clean towel to keep warm.

Soften butter

Let unsalted butter sit at room temperature for 30–45 minutes until malleable but not melted. If short on time, cut into small pieces to speed softening.

Chop herbs

Finely chop parsley, strip and chop thyme and rosemary. Measure and have lemon zest ready.

Combine butter and seasonings

In a medium bowl, add softened butter, chopped parsley, thyme, rosemary, honey, lemon zest, sea salt, and freshly ground black pepper. Using a spatula or fork, thoroughly mix until fully incorporated and smooth. Taste and adjust honey for sweetness or salt to balance.

Shape and chill (optional)

For a rustic presentation, spoon the butter into a small serving bowl. For a composed log, transfer the butter mixture onto a sheet of plastic wrap, roll into a 1–1.5 inch diameter log, twist ends to seal, and refrigerate for 20–30 minutes to firm. If serving immediately, keep at room temperature so it spreads easily.

Dress the bread

Lightly brush the warm bread slices with a little extra virgin olive oil to add sheen and flavor. If desired, sprinkle a pinch of flaky sea salt and optional toasted seeds on a few slices.

Serve

Place warm bread on the service board next to the herb & honey butter (in a small bowl or sliced log). Encourage guests to spread butter on warm slices so it melts slightly into the crumb. Re-warm bread briefly if it cools.

Storage

Store any leftover butter wrapped in plastic in the refrigerator for up to 7 days or freeze for up to 3 months. Reheat leftover bread in a 350°F (175°C) oven for 5–8 minutes to refresh.