Focaccia with olive-oil-butter

Focaccia with olive-oil-butter (4 portions)

  • 400 g wheat flour type 550
  • 17 g fresh yeast
  • 250 g warm water
  • 10 g rock salt
  • 140 ml Byodo Olive Oil, extra virgin - mild
  • 1 tbsp rosemary, finely chopped
  • 30 g coconut oil
  • 2 g rock salt, fresh ground
  • 2 garlic bulbs

Dissolve yeast in warm water. Mix flour and salt in bowl, form small basin in centre and pour in warm fluid. Incorporate some flour in fluid and prove covered for 1/2 hour.

After dough has risen once, add 50 ml olive oil and leave to rest once more. Brush baking plate with olive oil and lay out dough approx. 1, 5 cm thick. Then brush with 2 tbsp olive oil and sprinkle with rosemary. Raise dough again and bake until golden-brown at 180 °C for 30 min.

Warm 50 ml olive oil to room temperature. Warm coconut oil to 32 °C and add olive oil and 2 g rock salt. Refrigerate mixture in metal bowl. After 1 hour, beat into foam with whisk.

Leave garlic bulbs whole, but do remove caps. Sprinkle on some olive oil and slightly season with rock salt. Tightly wrap in aluminium foil and bake at 180 °C for approx. 40 min. Leave to cool and remove peel from garlic cloves.

Spread olive-oil-butter on focaccia, and top off flavour with rock salt and garlic. Enjoy instantly!