Duck Fat Focaccia Bread with Herbs & Sea Salt
D'Artagnan chef bio | Yield: Makes one 14x11 inch loaf
This duck fat focaccia bread recipe is topped with fresh herbs and flaky salt. Wonderful alone, or as a soup or salad accompaniment, or sandwich bread.
- 2½ teaspoons active dry yeast
- 1⅔ cup warm water (about 110 degrees F)
- ½ cup Duck Fat, melted, divided use
- 2 cups bread flour
- 2 cups all-purpose flour, plus more as needed
- 2 teaspoons coarse salt
- 2 tablespoons chopped fresh herbs, such as thyme, rosemary, and/or oregano
- 1½ teaspoons Maldon salt, or Gros Sel
- In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and warm water. Let stand about 5 minutes until foamy. Add 2 cups bread flour, 2 cups all-purpose flour, ¼ cup duck fat, and coarse salt. Beat until mixture comes together. Switch to dough hook attachment and knead on medium-low speed until dough is smooth and elastic. Finished dough should be just slightly sticky, so add additional flour a little at a time, if needed.
- Gently round dough into a ball and place in a large bowl that’s been lightly greased with duck fat. Cover with plastic wrap and let rise in a warm location until double in size, about 1½ hours.
- Generously grease a 14”x11” baking pan with duck fat. Press the dough evenly into the pan and cover with plastic wrap or a tea towel. Allow to rise until doubled again, about 1 hour.
- Preheat oven to 425 degrees F with rack in the center.
- Using the end of a wooden spoon greased with duck fat, press deep indents into the dough at 1” intervals. Brush with remaining duck fat, allowing the fat to pool into indentations. Sprinkle herbs evenly over the dough, then repeat with Maldon salt. Bake until bread is golden brown, about 25 to 30 minutes. Cool in the pan then slice and serve. Wrapped in plastic wrap, focaccia will keep for about 3 days.