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Ingredients
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Focaccia dough
Topping & finish
Cod roe butter (Tarama-style butter)
Method
Focaccia dough
- 1
Activate yeast
In a small bowl, combine warm water (about 38–43°C / 100–110°F) with the sugar or honey and the active dry yeast. Stir gently and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large bowl or the bowl of a stand mixer, combine the flour and fine sea salt. Create a well, add the foamy yeast mixture and 45 ml olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms, about 2–3 minutes.
- 3
Knead
If using a stand mixer, knead on low-medium for 6–8 minutes until smooth and slightly elastic. If by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until supple and elastic. The dough will be slightly sticky but cohesive.
- 4
- 5
Shape and second rise
Generously oil a 13x9-inch (or 30x23 cm) baking sheet or a 12-inch round with 1–2 tablespoons olive oil. Transfer the risen dough to the sheet, gently stretching and pressing it to fit the pan without tearing. If it resists, let rest 10 minutes and continue. Cover loosely and let rise again 30–45 minutes until puffy.
- 6
Dimple and oil
Preheat the oven to 220°C (425°F). Using your fingertips (dipped in oil to prevent sticking), press deep dimples across the surface of the dough, working quickly. Drizzle the remaining olive oil (about 45 ml of the surface oil from Topping & finish, reserving a small amount if desired) over the dough so it pools in the dimples.
- 7
Add rosemary and salt
Scatter the chopped fresh rosemary evenly over the oiled dough and sprinkle the coarse sea salt across the surface.
- 8
Bake
Bake in the preheated oven for 18–22 minutes, rotating halfway, until the crust is deep golden-brown and the interior registers about 94°C (200°F) or feels springy. If using a convection oven, check at 15 minutes.
- 9
Cool
Remove focaccia from the oven and transfer to a wire rack. Let cool 10–15 minutes before slicing so the crumb sets slightly. Brush any pooled oil onto slices for extra sheen and flavor.
Cod roe butter (Tarama-style butter)
- 10
Prepare butter
Ensure the unsalted butter is soft (spreadable) at room temperature. Place the softened butter in a mixing bowl.
- 11
Mix roe
Crumble or mash the cod roe/tarama into the butter. If using a firmer bottarga paste, finely chop or grate it and incorporate.
- 12
Combine
Using a fork or spatula (or a hand mixer on low), blend the butter and roe until homogenous and smooth. Add the lemon juice, 5 ml olive oil, fine sea salt, and black pepper. Taste and adjust seasoning — if the roe is very salty, reduce added salt.
- 13
Shape and chill
Spoon the roe butter onto a piece of parchment, roll into a log, and twist the ends to seal, or transfer to a small airtight container. Chill at least 30 minutes to firm slightly before serving, or refrigerate up to 5 days. Bring to room temperature 10–15 minutes before serving so it’s spreadable.
- 14