Focaccia with Bacon Butter
Freshly baked focaccia meets rich bacon butter in this irresistible combination. Whether as a side or a snack, you won’t be able to stop at just one slice!
2.5 hrs (including proofing)
Capable Cooks
8
What you’ll need
INGREDIENTS
Bacon Butter
- 10 SunPork Fresh Foods bacon rashers
- 250g butter, softened
- 1 tsp. salt
- ½ tsp. cracked black pepper
- 2 Tbsp. maple syrup
Focaccia
- 500g flour
- 420ml lukewarm water
- 6g instant yeast
- 1 tsp. honey
- 1 Tbsp. extra virgin olive oil
- 2 tsp. fine sea salt
- Extra virgin olive oil, to drizzle
- Flaky sea salt, to finish
- Small handful fresh rosemary leaves, to finish
How to make it
- In a large bowl, whisk lukewarm water, yeast, honey, oil, and salt together. Add flour, then mix until no dry patches remain. Cover and let rest at room temp. for 15 mins.
- Stretch and fold the dough by taking one side of the dough and pulling it up and stretching it across itself. Now turn the bowl 90degrees and repeat the stretch and folder. Do this 4 times then allow to rest covered for 15 mins. Repeat this process once more then let it proof covered for 1.5 hrs.
- Line a 22x33cm oven tray with baking paper and drizzle with olive oil taking care not to get any oil on the sides. Fold the dough into thirds, then place into the tray seam-side down. Cover with another tray and proof for another 1.5 hrs.
- Using a fry-pan over med-high heat, cook bacon until crispy, then finely chop. In a mixing bowl combine the bacon with butter, salt, pepper, maple syrup and mix until smooth, then set aside.
- Pre-heat fan forced oven to 220°C. Drizzle dough with olive oil, create dimples in the dough by gently pressing the dough with your fingertips, then sprinkle with flaky sea salt and fresh rosemary.
- Bake for 18-25 minutes until golden brown. Allow to cool slightly on a rack.
- Serve warm with bacon butter and enjoy!
