Rosemary and Duck Fat Focaccia

December 7, 2012 by Celia @ Fig Jam and Lime Cordial

Focaccia is a regular weekend treat at our place, and I usually bake a gigantic tray for sharing with the neighbours.

Last week, a bowl of leftover duck fat and a rampant rosemary bush inspired me to try something different. This savoury loaf was absolutely delicious, and made for a quick and easy Sunday lunch…

200g low hydration sourdough starter (80% – fed at a ratio of 80g water to 100g bakers flour). Starter should be ripe and bubbly before you start.
330g water
50g duck fat (if you don’t have duck fat, substitute 50g extra virgin olive oil)
30g extra virgin olive oil
500g bread/bakers flour
2 sprigs rosemary, leaves only
¾ teaspoon dried yeast
10g fine sea salt
Extra virgin olive oil, for drizzling
Rosemary salt (or other flake salt) for scattering on top

1. In a large wide mixing bowl, mix together the starter, yeast, water, duck fat and olive oil. Add the flour, salt and rosemary leaves. This is a very wet dough – just squelch it all together well, don’t try to knead it. Scrape off your fingers and cover the bowl with cling film or a shower cap.

2. After an hour, come back and give the dough a few folds, leaving it in the bowl. Repeat this twice more over the next two hours (at roughly 45 minute intervals). I usually let this dough rise for three hours in total (a bit longer in winter), by which time it should be puffy and well-risen.

3. Line a baking tray with parchment paper and scrape the dough onto it. Oil your hands and flatten out the dough to a 40 x 26cm (16 x 10″) rectangle. You will probably need to get your fingers under the ends of the dough and give it a gentle pull to get it into shape.

4. Preheat fan-forced oven to 240C (460F). Drizzle olive oil over the dough and spread it with your fingers, then scatter on the rosemary salt. Allow the dough to rest for a further 15 minutes or so while the oven heats up.

5. Dimple the top of the dough with your fingers, pushing all the way down to the bottom. Reduce the oven temperature to 220C (425F) with fan and bake for 25 – 30 minutes, until golden brown. Transfer to a wire rack to cool (if you can – otherwise, scoff it warm).

. . . . .

If sourdough isn’t your thing, you might like to try our simple yeasted focaccia, or one of the filled versions:

Pete always refers to focaccia as “homemade junk food”, and in a way he’s right – it’s like a cross between fried bread and hot chips. We tend to eat it plain or dipped in a good olive oil, but it also makes delicious filled sandwiches for school lunches.

It’s the perfect bread for festive season entertaining!

Posted in Recipes | 54 Comments

54 Responses

on December 7, 2012 at 12:08 am Maureen | Orgasmic Chef

Is there anything that isn’t improved with duck fat? I think not. :) This looks fantastic.
- on December 9, 2012 at 8:23 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Maureen! We roast potatoes in duck fat as well, and they’re absolutely wicked! :)
on December 7, 2012 at 12:45 am Heidi

Looks simply fantastic, Celia!
And I like the easy instructions– those three folds make less work than a full knead- and I’ve been using it more often than not.
Thanks for sharing your recipe!
- on December 9, 2012 at 8:23 am Celia @ Fig Jam and Lime Cordial
  
  Heidi, my old hands aren’t up to the heavy kneading these days! This is a very wet dough – it needs to be worked in a bowl or tray, or it will ooze all over the bench! :)
on December 7, 2012 at 12:51 am sallybr

Would you believe I gave a very nice bottle of duck fat away before I moved, because I did not want to deal with transporting it?
(sigh, sigh, sigh, tears, sigh)

awesome production, Celia!
- on December 9, 2012 at 8:24 am Celia @ Fig Jam and Lime Cordial
  
  Don’t cry darling, it’s easy to get some more! :)
on December 7, 2012 at 1:08 am Glenda

It sure does look good. Your boys are very lucky to have you baking for them.
- on December 9, 2012 at 8:24 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Glenda! I hope they think so! :)
on December 7, 2012 at 1:21 am Sophie33

What a great & tasty idea here, Celia! Must be well flavoured too!
- on December 9, 2012 at 8:24 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Sophie! It tasted wonderful, especially when fresh out of the oven!
on December 7, 2012 at 1:32 am thecompletecookbook

Heavenly and I have duck fat in the fridge – perfect.
:-) Mandy
- on December 9, 2012 at 8:26 am Celia @ Fig Jam and Lime Cordial
  
  Mandy, it adds a gorgeous flavour to bread – I’ve used it in both loaves and breadsticks before:
  
  https://figjamandlimecordial.com/2012/03/09/bread-sticks-with-duck-fat-and-rosemary-salt/
  
  https://figjamandlimecordial.com/2012/03/01/chestnut-and-leek-loaf/
on December 7, 2012 at 3:33 am gillthepainter

sublime cooking!
I’ve used (goose) fat in pastry before, but not yet tried it in the sourdough.
- on December 9, 2012 at 8:27 am Celia @ Fig Jam and Lime Cordial
  
  Gill, I’ve never tried goose fat! Is it very different?
on December 7, 2012 at 4:54 am Lizzy (Good Things)

Be still my beating arteries!
- on December 9, 2012 at 8:28 am Celia @ Fig Jam and Lime Cordial
  
  It’s not ideal, but it’s not as bad as you think, Lizzy. Here’s a very balanced article on it:
  
  http://articles.latimes.com/2011/mar/27/health/la-he-nutrition-duck-fat-20110320
on December 7, 2012 at 5:32 am hotlyspiced

I knew from the title that I was going to love this post. How lovely that you make this on a weekly basis. You know your neighbours are never going to move away from you! xx
- on December 9, 2012 at 8:30 am Celia @ Fig Jam and Lime Cordial
  
  I don’t bake it weekly Charlie, but it is a regular weekend bake – probably about once a month. And I usually make a 90cm tray’s worth, so plenty to feed the neighbours. :)
on December 7, 2012 at 6:26 am kenandjan

oh gosh yummy, and the neighbours also get this weekly treat…. can I be a neighbour ? hahahaha
- on December 9, 2012 at 8:30 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Jan, they do love it! :)
on December 7, 2012 at 7:45 am cravesadventure

Nothing better than fresh, baked bread – YUM!!! Have a Great One:)
- on December 9, 2012 at 8:30 am Celia @ Fig Jam and Lime Cordial
  
  Thanks! You too, Renee!
on December 7, 2012 at 8:18 am Emilie@TheCleverCarrot

Look delicious Celia! I’ve never made focaccia before, but after reading your post (and having some leftover pizza dough in the fridge) I was inspired to do so. Too bad I didn’t have any duck fat ;)
- on December 9, 2012 at 8:31 am Celia @ Fig Jam and Lime Cordial
  
  Emilie, that’s great! Hope you enjoyed your focaccia! (I’m sure you did!) :)
on December 7, 2012 at 8:24 am lambsearsandhoney

Yum – rosemary is just about my favourite herb and often finds it’s way into or onto my breads. I DO envy your neighbours!
- on December 9, 2012 at 8:31 am Celia @ Fig Jam and Lime Cordial
  
  Amanda, we’re overrun with rosemary, although I suspect anyone who has a rosemary bush in Sydney is overrun at the moment! :)
on December 7, 2012 at 9:47 am Claire @ Claire K Creations

Oh my goodness duck fat in bread… yum Celia. YUM! My rosemary is starting to get big enough to pick so I might just have to try this. Did you know you can get duck fat at Woolies now?! I saw it in with the butter the other day.
- on December 9, 2012 at 8:32 am Celia @ Fig Jam and Lime Cordial
  
  Claire, that’s good to know! Not that I shop at supermarkets much though. I save all the fat from our roasts – keeps indefinitely in the freezer.
on December 7, 2012 at 10:24 am Jane @ Shady Baker

Celia…this makes me want to bake bread right now! In fact I am off to feed up my starters. This look incredibly good, your neighbours are very fortunate!
- on December 9, 2012 at 8:32 am Celia @ Fig Jam and Lime Cordial
  
  Jane, hope you’re having a great weekend of baking. I love those days! :)
on December 7, 2012 at 11:52 am EllaDee

I thought of this as I was gazing upon the images and imagining the aroma, taste and texture of a delicious bite… “All sorrows are less with bread.”
― Miguel de Cervantes Saavedra
- on December 9, 2012 at 8:33 am Celia @ Fig Jam and Lime Cordial
  
  I’d add…”and duck fat”! :) Thanks ED!
on December 7, 2012 at 2:47 pm ChgoJohn

This sounds delicious, Celia. Rosemary focaccia is delicious; incorporating duck fat would take it to another level completely. What a great idea!
My family makes spianata, it’s a type of focaccia and uses more olive oil, as well as rosemary, garlic, and onion. Never tried it with duck fat, though — not yet, anyway. ;)
- on December 9, 2012 at 8:33 am Celia @ Fig Jam and Lime Cordial
  
  John, I never thought to add onion! Thanks for the suggestion!
on December 7, 2012 at 4:39 pm Anne

Oh, you had me at duck fat! :D brilliant idea for a focaccia.
- on December 9, 2012 at 8:34 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Anne!
on December 7, 2012 at 7:39 pm Anne @GtSlamseysFarm

What’s not to like? No duck fat in my fridge but I do have a little pot of bacon fat that I’m going to try this out with.
- on December 9, 2012 at 8:34 am Celia @ Fig Jam and Lime Cordial
  
  Oooh, I think that would be very nice, Anne! :)
on December 7, 2012 at 8:56 pm Joanna

Sounds absolutely scrummy – never thought of doing that – what a clever way to use every bit of that duck :)
- on December 9, 2012 at 8:35 am Celia @ Fig Jam and Lime Cordial
  
  Jo, I find duck very precious and rich meat – we seem to be able to get meat, and stock, and fat, and then more stock again out of it!
on December 8, 2012 at 10:59 am Norma Chang

Your neighbours are so lucky. I am moving next door.
- on December 9, 2012 at 8:36 am Celia @ Fig Jam and Lime Cordial
  
  Hey, now wouldn’t that be fun, Norma! :)
on December 8, 2012 at 3:55 pm Tandy

I would never have thought to use duck fat!
- on December 9, 2012 at 8:36 am Celia @ Fig Jam and Lime Cordial
  
  Tandy, there always seems to be some lying around here!
on December 8, 2012 at 11:50 pm drfugawe

At our house, focaccia most often gets used as sandwich bread – but it may well be the most ‘convertible’ bread we bake.
- on December 9, 2012 at 8:36 am Celia @ Fig Jam and Lime Cordial
  
  Doc, it’s very versatile, isn’t it? I do it with all sorts of savoury fillings too.
on December 9, 2012 at 12:45 am Karen

Oh to have some duck fat. Your focaccia sounds delicious.
- on December 9, 2012 at 8:37 am Celia @ Fig Jam and Lime Cordial
  
  Karen, you don’t have any duck fat! That has to be remedied right away! :D
  - on December 9, 2012 at 8:39 am Karen
    
    I totally agree!
on December 9, 2012 at 10:50 am theintolerantchef

Oh so yummy indeed Celia! I made gluten free focaccia last night too, to go with some homemade chicken soup. I put some garlic and Basil oil in the dough, then topped it with fresh Basil, more garlic, bocconcini, olives and Basil and chilli salami….. so good :)
- on December 9, 2012 at 1:45 pm Celia @ Fig Jam and Lime Cordial
  
  Becca, you’re always so creative! That sounds amazing! :)
on December 9, 2012 at 11:26 am Jan

I’m just catching up on your posts Celia – love the chocolate cake post; how could a cake fail when the recipe quite sensibly requires a bucket-load of chocolate:). It will just be us two old codgers at home this Christmas so we’ve decided to cook a duck with “wicked” potatoes I hope and with luck I can give your focaccia recipe a go. Home made junk food has to be good for you! Now for a quick trip to America to check out Heidi’s door wreath. I do love blog land.
- on December 9, 2012 at 1:44 pm Celia @ Fig Jam and Lime Cordial
  
  Jan, I had lunch with the gorgeous Deb yesterday! Christmas at your place sounds like it’s going to be great fun! xx
on December 9, 2012 at 1:47 pm Sally

I like Pete’s description of focaccia – and I love the thought of duck fat and rosemary …can almost smell it coming out of the oven.