Bluegrass Breadboard Recipe
Fresh baked focaccia served with Cajun-spiced compound butter.
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Ingredients
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Focaccia
Cajun-Spiced Compound Butter
Method
Focaccia
- 1
Proof yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) and granulated sugar. Sprinkle active dry yeast over the water and stir gently. Let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl, whisk together flour and fine sea salt. Make a well and add the foamy yeast mixture and 3 tablespoons of the olive oil. Mix with a wooden spoon or dough hook until a shaggy, slightly sticky dough forms. If dough feels very dry, add up to 1–2 tablespoons additional warm water.
- 3
First rise
Lightly oil the bowl with 1 teaspoon olive oil, place the dough inside and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.
- 4
Shape into pan
Generously oil a 9x13-inch or similar rimmed baking sheet with about 2 tablespoons olive oil. Transfer risen dough to the sheet and gently press and stretch it with oiled fingertips to fit the pan to an even thickness (about 1 inch). If dough resists, let it rest 10 minutes then continue stretching.
- 5
Second rise and dimple
Cover the pan loosely with plastic or a towel and let the dough rise again until puffy, about 30–40 minutes. Preheat oven to 425°F (220°C). After the second rise, use oiled fingertips to press deep dimples all over the surface. Drizzle remaining olive oil evenly over the dough so it pools in some dimples. Scatter fresh rosemary (if using) and finish with coarse sea salt.
- 6
Bake
Bake in the preheated oven 18–22 minutes, rotating midway, until the crust is golden brown and the interior registers about 200°F (93°C) or sounds hollow when tapped. Remove from oven and transfer to a cooling rack. Let rest 10 minutes before slicing.
Cajun-Spiced Compound Butter
- 7
Prepare butter
While the focaccia is rising or baking, place softened unsalted butter in a medium bowl. Add minced garlic, Cajun seasoning, smoked paprika, lemon zest, chopped parsley, coarse black pepper and salt.
- 8
Mix and chill
Using a fork or spatula, mash and mix until all ingredients are evenly incorporated and the butter is smooth. Taste and adjust salt or Cajun seasoning if needed. Transfer butter to plastic wrap or parchment and form into a log (about 6–8 inches). Chill in the refrigerator at least 30 minutes to firm up, or place in the freezer for 10–15 minutes for quicker firming.
- 9