Focaccia Bread Board Recipe

Activate yeast

In a medium bowl, stir the warm water with the sugar or honey until dissolved. Sprinkle the active dry yeast over the surface, stir gently, and let sit until foamy, about 5–10 minutes.

In a large mixing bowl (or stand mixer bowl), combine the all-purpose flour and fine sea salt. Make a well in the center.

When the yeast is foamy, pour it and 1/4 cup of the olive oil into the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, mix on low for 2–3 minutes; by hand, stir until combined.

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly stretchy (or knead in mixer on medium-low for 4–5 minutes). Dough should be tacky but not overly sticky. Add up to 1–2 tablespoons flour if excessively sticky.

Lightly oil a large bowl with olive oil, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1½ hours.

Preheat the oven to 450°F (230°C). Generously oil a 9x13-inch or similarly sized rimmed baking sheet with 1–2 tablespoons olive oil.

Turn the risen dough out onto the oiled sheet. Using oiled fingertips, gently press and stretch the dough to fill the pan to the edges, creating dimples by pressing your fingers into the surface every 1–2 inches.

Drizzle the remaining olive oil over the dough, sprinkle the chopped rosemary and coarse/flaked salt evenly across the surface. Cover loosely with plastic wrap and let the dough rest for 20–30 minutes for a short second rise.

Bake in the preheated oven for 18–22 minutes, until the focaccia is golden brown on top and sounds hollow when tapped. Remove from oven and immediately drizzle with a little extra olive oil if desired. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before cutting into rustic squares.

Place the softened unsalted butter in a mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, whip the butter on medium-high speed until light and fluffy, about 2–3 minutes.

Add the honey, lemon zest (if using), and sea salt. Continue whipping until fully incorporated and airy, about 1 more minute. Taste and adjust seasoning or sweetness as desired. Transfer the whipped butter to a small serving bowl and chill briefly if you prefer a firmer spread.

In a small saucepan, combine the berries, granulated sugar, lemon juice, and 1 tablespoon water. Stir to combine.

Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to medium-low and cook, stirring frequently, until the berries break down and the mixture thickens to a jam-like consistency, about 10–15 minutes. Mash larger berries with a spoon or potato masher for a smoother jam.

To test consistency, place a small spoonful on a chilled plate — it should gel slightly as it cools. If too loose, simmer 1–3 minutes longer. Remove from heat and let cool; the jam will thicken more as it cools.

Transfer jam to a small jar or bowl and cool to room temperature before serving. Chill if not using immediately.

Cut the focaccia into generous squares or long strips suitable for sharing. Arrange the pieces on a large wooden board or platter.

Place the whipped butter in a small bowl and the jam in another small jar or bowl. Arrange on the board alongside the focaccia pieces.

Add optional garnishes: cluster grapes or sliced fruit, mixed olives or pickles, and a few sprigs of fresh rosemary for presentation.

Serve warm or at room temperature. Encourage guests to spread whipped butter and jam on torn or cut pieces of focaccia. Leftover focaccia keeps well wrapped at room temperature for 1 day or refrigerated for 2–3 days; refresh in a 350°F (175°C) oven for 5–7 minutes before serving.