Herbed Brown Butter Focaccia

Herbed Brown Butter Focaccia is a showstopper bread that combines the rich, nutty flavor of brown butter with fresh herbs, pomegranate arils, and parmesan cheese. This savory, aromatic focaccia is soft and pillowy on the inside, with a crispy, golden-brown crust on the outside. Perfect for cozy nights, festive gatherings, or as an elegant appetizer, this focaccia will impress everyone at the table.

Why You’ll Love This Recipe

Herbed Brown Butter Focaccia is the epitome of comfort and flavor. The brown butter infuses the dough with a rich, nutty aroma that pairs perfectly with the earthy herbs and the slight sweetness of the pomegranate seeds. The parmesan adds a savory bite, while the flaky sea salt gives each bite a satisfying crunch. It’s a bread that’s not just delicious, but truly special. Whether you serve it alongside dinner or enjoy it as a snack, this focaccia will be a crowd favorite.

Ingredients

For the Focaccia Dough:

• 2 cups warm water (100-110°F)

• 2 teaspoons honey

• 2 1/4 teaspoons instant yeast (dry active yeast works as well)

• 1/4 cup extra-virgin olive oil, plus more for the bowl and baking sheet

• 4–5 cups all-purpose flour, plus more for dusting

• 2 teaspoons kosher salt

For Topping:

• 3 tablespoons unsalted butter

• 1/3 cup fresh sage leaves

• 4 fresh thyme sprigs

• 2 tablespoons extra-virgin olive oil

• 1/2 cup pomegranate arils

• 1/2 cup parmesan cheese shavings

• Flaky sea salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Focaccia Dough:

1. In the bowl of a stand mixer, combine warm water and honey. Sprinkle the yeast over the surface and allow it to sit for 5 minutes until foamy.

2. Pour in olive oil and mix on low speed. Gradually add about 3 cups of flour and salt, mixing with the dough hook. Keep adding flour until the dough comes together and is only slightly sticky.

3. Transfer the dough to a lightly floured surface and knead for a few minutes until smooth and elastic. The dough should bounce back when pressed with a finger.

4. Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60-90 minutes until doubled in size.

5. Once risen, oil a large rimmed baking sheet with 3 tablespoons of olive oil. Gently press the dough down to release excess air, then stretch it to fit the pan as evenly as possible. Cover with plastic wrap and let it rise for another hour.

6. Preheat the oven to 425°F (220°C).

For Topping:

1. In a skillet or saucepan, melt the butter over medium heat. Watch it carefully and swirl the pan until the butter turns golden brown and releases a nutty aroma. Remove from heat and stir in the fresh herbs and olive oil.

2. Prepare the pomegranate arils.

To Assemble & Bake:

1. Using your fingers, press dimples into the dough’s surface.

2. Pour the brown butter and herb mixture evenly over the dough, ensuring it reaches all corners.

3. Sprinkle half of the pomegranate seeds over the dough and finish with a generous sprinkling of flaky salt.

4. Bake for 15-20 minutes until the focaccia is golden brown and crisp around the edges, with a soft, pillowy center.

5. Remove from the oven and allow it to cool slightly before garnishing with the remaining pomegranate seeds and parmesan cheese shavings. Slice and serve warm or at room temperature.

Servings and timing

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

• Servings: 6–8 servings

Variations

• Herb Variety: Try using other herbs like rosemary, oregano, or basil for a different flavor profile.

• Cheese Options: Swap the parmesan for asiago, pecorino, or mozzarella for different textures and tastes.

• Sweet Twist: Add a handful of caramelized onions or roasted garlic for a sweet-savory combination.

• Spicy Kick: Drizzle with chili oil or add a sprinkle of red pepper flakes to the brown butter mixture for extra heat.

• Vegan Version: Replace the butter with olive oil and use a dairy-free parmesan alternative to make this focaccia vegan-friendly.

Storage/Reheating

• Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil.

• Reheating: To reheat, warm the focaccia in a 350°F (175°C) oven for 5-10 minutes to restore its crispiness.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead of instant yeast. Just dissolve the yeast in the warm water with honey and let it sit for 5-10 minutes before proceeding with the recipe.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time. After the first rise, cover the dough and refrigerate it for up to 24 hours. Allow it to come to room temperature before shaping and proceeding with the recipe.

How do I know when the focaccia is done baking?

The focaccia is done when the edges are golden brown, the top is slightly crisp, and the center is soft. You can also test the texture by pressing gently—if it bounces back, it’s ready.

Can I make this focaccia gluten-free?

You can use a gluten-free flour blend to make this focaccia gluten-free. Be sure to follow the instructions for your specific flour blend for the best results.

Can I add other toppings?

Yes, feel free to experiment with other toppings like olives, sun-dried tomatoes, or pine nuts to suit your tastes.

Conclusion

Herbed Brown Butter Focaccia is a flavorful, aromatic bread that combines rich brown butter with fresh herbs, pomegranate, and parmesan. It’s easy to make, beautiful to serve, and perfect for any gathering. Whether as an appetizer, side dish, or standalone snack, this focaccia will be a showstopper at your next event. The crispy edges, soft center, and deliciously savory toppings make this focaccia a must-try!

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