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 


  • 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


  1. Combine all dry ingredients and mix in a bowl
  2. Slowly add the tepid water and combine to make a dough
  3. Knead on a lightly floured bench for approx. 5 minutes
  4. 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
  5. Turn out onto a floured tray, being careful not to knock any air out. Gently stretch it the length of the tray
  6. Drizzle half of the chicken fat and brown butter over the dough and let prove again for 30 minutes
  7. Gently poke holes with your fingers and drizzle nearly all of the fat and butter over the dough
  8. Sprinkle some thyme and rosemary over. Stud with slices of garlic and sprinkle Maldron sea salt over
  9. Cook at 240 Celsius for approx. 15 minutes
  10. 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.

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