Great Chicken Fat and Brown Butter Focaccia recipe from Peter Byrne, the Head Chef at Hugo’s Restaurant, Dublin
INGREDIENTS:
- 750 gr Ballymore organics plain flour
- 15 gr castor sugar
- 3 tsp fine sea salt
- 15 gr dried yeast
- 525 ml tepid water
- 100 mls chicken fat
- 100 mls brown butter
METHOD:
- Combine all dry ingredients and mix in a bowl
- Slowly add the tepid water and combine to make a dough
- Knead on a lightly floured bench for approx. 5 minutes
- Cover the dough with a splash of the butter and cover with a towel. Leave in a warm place to prove until doubled in size
- Turn out onto a floured tray, being careful not to knock any air out. Gently stretch it the length of the tray
- Drizzle half of the chicken fat and brown butter over the dough and let prove again for 30 minutes
- Gently poke holes with your fingers and drizzle nearly all of the fat and butter over the dough
- Sprinkle some thyme and rosemary over. Stud with slices of garlic and sprinkle Maldron sea salt over
- Cook at 240 Celsius for approx. 15 minutes
- While warm brush over the rest of the fat and butter and enjoy
SERVE the focaccia warm with extra butter and with a bowl of pasta. Any bread that is left over you can use for sandwiches or warm again and serve with soup or salad.