Browned Butter Focaccia
Updated: Apr 29, 2022
Light Chew and full of flavor.
Content coming soon. For now enjoy the recipe.
4 c flour
1 heaping TBSP quick yeast
1 1/2 tsp salt
1 tsp sugar
1 3/4 c warm water
6 TBSP EVOO + 2 TBSP for coating bowl
2 TBSP browned butter
3 spring of sage
1 container cherry tomatoes sliced
10 slices of prosciutto
Preheat oven to 400°F. Add flour, salt, sugar and yeast to bowl. Using the dough hook give it a good mix. Measure our your water making sure it’s warm to the touch but not too cold of too hot. Add your olive oil into the water. Turn on mixer to low, add you liquid in to the bowl in a slow stream. Once it’s all added turn your mixer to medium high and let it knead for 5 minutes (staying close by. Your mixer will move around a lot) pull the dough off the hook and let it knead for another 5 minutes. Transfer that beautiful ball of dough to a well oiled bowl and let rise for 2 hour up to over night. When your ready to bake transfer dough to 9x13 pan or a 12 inch cast iron skillet. Dimple the dough using your fingers and let rose for 20 minutes. While dough is rising add your butter to a pan and let it brown. The last two minutes add in your safe and pull of the heat. Coming back tp your dough- dimple the dough again and add your cherries and prosciutto. Drizzle with sage infused brown butter. (Don’t add the sage until done baking) bake for 30 minutes until top is crisp to the touch. Top with your sage* and enjoy