CHICKEN FAT AND BROWN BUTTER FOCACCIA from Hugo’s Restaurant, Merrion Row, Dublin 2

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 […]

CHICKEN FAT AND BROWN BUTTER FOCACCIA from Hugo’s Restaurant, Merrion Row, Dublin 2 Read More »