Have you baked with duck fat yet? If not, you are missing out on a whole world of flavor. Try our recipe for ridiculously delicious duck fat focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings. Duck bacon and onion jam might work nicely. Or try spreading duck rillettes on top for a duck on duck fat sandwich.
This recipe will make one 14 x 11 inch loaf – which we predict won’t be around for long. It’s just that good.
Duck Fat Focaccia Bread
2½ teaspoons active dry yeast
1⅔ cup warm water (about 110 degrees F)
½ cup Duck Fat, melted, divided use
2 cups bread flour
2 cups all-purpose flour, plus more as needed
2 teaspoons coarse salt
2 tablespoons chopped fresh herbs, such as thyme, rosemary, and/or oregano
1½ teaspoons Maldon salt, or Gros Sel
1. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and warm water. Let stand about 5 minutes until foamy. Add 2 cups bread flour, 2 cups all-purpose flour, ¼ cup duck fat, and coarse salt. Beat until mixture comes together. Switch to dough hook attachment and knead on medium-low speed until dough is smooth and elastic. Finished dough should be just slightly sticky, so add additional flour a little at a time, if needed.
2. Gently round dough into a ball and place in a large bowl that’s been lightly greased with duck fat. Cover with plastic wrap and let rise in a warm location until double in size, about 1½ hours.
Generously grease a 14 x 11 inch baking pan with duck fat. Press the dough evenly into the pan and cover with plastic wrap or a tea towel. Allow to rise until doubled again, about 1 hour.
Preheat oven to 425 degrees F with rack in the center.
3. Using the end of a wooden spoon greased with duck fat, press deep indents into the dough at 1” intervals. Brush with remaining duck fat, allowing the fat to pool into indentations. Sprinkle herbs evenly over the dough, then repeat with Maldon salt. Bake until bread is golden brown, about 25 to 30 minutes. Cool in the pan then slice and serve. Wrapped in plastic wrap, focaccia will keep for about 3 days.