Duck Fat Focaccia

Not your average focaccia. By replacing traditional oils with duck fat, we've created a focaccia with deeper flavor, a crispier crust, and a satisfyingly soft interior.

Ingredients

  • 4 tbsp. Duck Fat, Melted         
  • 500 g Bread Flour       
  • 400 g Warm Water      
  • 1 Packet Yeast      
  • 2 tsp Salt        
  • 3 tbsp. Olive Oil
  • 3 tbsp. Fresh Rosemary, Chopped
  • Flaky Sea Salt

Direction

  • Combine water and yeast. Mix in flour and salt until combined.
  • Work in 1 tbsp. of olive oil and 1 tbsp. duck fat. Cover and let rise for 1-2 hours.
  • Generously coat a 9 x 13 pan with 2 tbsp. melted duck fat.
  • Place dough in pan and gently stretch it to fill out pan to edges. Cover and let rise for 45 minutes.
  • Preheat oven to 425°F. Mix remaining duck fat and olive oil together. Drizzle over dough.
  • Dimple the surface using fingertips. Top with rosemary and flaky sea salt.
  • Bake for 25 minutes or until golden brown.
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