Miso Brown Butter Rosemary Focaccia
Ingredients:
2 ¼ tsp active dry yeast (1 packet)
2 tsp honey
2 ½ cups warm water
5 cups all-purpose flour
1 tbsp salt
6 tbsp salted butter
4 tbsp olive oil
2 tbsp miso paste
2 sprigs fresh rosemary
Flaky salt
Instructions:
In a small saucepan over medium heat, melt the butter with the rosemary sprigs. Let it bubble until the milk solids turn golden and smell nutty and toasty, then immediately remove from the heat so it doesn’t burn. Remove the rosemary and set it aside for later. Transfer the butter to a small bowl and stir in the miso paste and olive oil. Set aside.
In a large bowl, stir the honey into the warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy.
Add the flour and salt. Mix gently with a rubber spatula until a shaggy dough forms. It will look messy and a little uneven, with a few dry spots — that’s perfect. Don’t overmix it. The dough will fully hydrate as it rests.
Drizzle around 3 tablespoons of the miso butter mixture over the dough. Gently move the dough around to coat it, then cover tightly.
Let the dough rise at room temperature until doubled in size and bubbly. This can take anywhere from 3-4 hours, depending on how warm your space is. If you’re impatient (or cold), set it near a space heater on low or inside an oven that’s been preheated briefly and turned off.
Once the dough is airy and doubled, prepare a sheet pan with about 2 tablespoons of the butter mixture. Turn the dough out onto the pan and gently stretch it toward the edges. If it resists, let it rest for 15-20 minutes, then try again.
Let the dough rest uncovered for 30-60 minutes, until jiggly and puffy.
Drizzle the remaining butter mixture over the dough. Use your fingers to press deep dimples all over the surface. Let it rise again for 30-45 minutes.
Preheat the oven to 450°F. Strip the rosemary leaves from the sprigs and rub them together with flaky salt between your fingers to release the oils. Sprinkle generously over the dough and re-dimple.
Bake for 20-25 minutes, until deeply golden and crisp on the edges.
Remove from the pan and cool completely on a wire rack…or don’t.
*Base focaccia recipe adapted from Bon Appetit.
