Brown Butter and Rosemary Focaccia

Brown butter changes everything. It takes simple focaccia and turns it into something golden, nutty, and deeply comforting. The kind of bake that fills your kitchen before it even hits the oven.

As it bakes, the brown butter pools into every dimple, crisping the edges while keeping the inside soft and pillowy. When it comes out, the top glistens, the rosemary crackles, and the smell feels like home.

It’s not a complicated recipe — just patience, good butter, and a little time. But somehow, it tastes like more than that.

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Brown Butter Rosemary Sea Salt Focaccia

Yields: 1 sheet pan (9x13”)

Prep time: 25 mins

Rise time: 2–3 hours (or overnight option below)

Bake time: 22–25 mins

Ingredients

For the brown butter olive oil blend:

• ½ cup (1 stick) unsalted butter

• 3 tbsp extra-virgin olive oil

For the dough:

• 2¼ tsp (1 packet) instant yeast

• 1¾ cups warm water (about 100–105°F)

• 1 tbsp honey (or sugar)

• 4 cups (500g) all-purpose or bread flour

• 2 tsp kosher salt

• 3 tbsp of the brown butter olive oil blend (from above)

For topping:

• Remaining brown butter olive oil blend (you’ll have ~¼ cup)

• 1–2 tbsp fresh rosemary, chopped

• Flaky sea salt, to taste

Instructions

1. Make the brown butter olive oil blend

   • In a small saucepan, melt butter over medium heat.

   • Stir occasionally until golden brown and nutty (4–6 min).

   • Remove from heat, stir in olive oil, and let cool slightly. (This makes your base fat for the dough and drizzling.)

2. Activate yeast: In a large bowl, mix warm water and honey. Sprinkle in yeast and let it sit 5–10 min until foamy. (Skip this wait if using instant yeast—just mix everything together.)

3. Make the dough: Add flour, salt, and 3 tbsp of your brown butter olive oil blend. Mix until a shaggy dough forms. Knead 5–8 minutes by hand (or use a stand mixer) until smooth and elastic. The dough should feel soft, slightly tacky, but not sticky.

4. First rise: Lightly oil the bowl, perform a round of stretch and folds, cover, and let it rise for 1–1½ hours until doubled in size.

5. Pour 2 tbsp of the brown butter olive oil blend into a 9x13” pan and swirl to coat the bottom evenly. Transfer dough into the pan and gently stretch it toward the edges. If it springs back, let it rest for 10–15 minutes, then stretch again.

6. Second rise: Cover the pan and let dough rise for 30–45 minutes, until puffy and airy.

7. Dimple and top: Preheat oven to 425°F (220°C). Drizzle 2–3 tbsp of the brown butter olive oil blend over the dough. Use your fingers to press deep dimples all over. Sprinkle chopped rosemary and a generous pinch of flaky sea salt.

8. Bake for 22–25 minutes, until golden brown and crisp at the edges.

9. Finish: While still warm, brush or drizzle the remaining brown butter olive oil blend over the top. Sprinkle a little more rosemary or sea salt if desired.

10. Cool slightly on a rack before slicing. Serve warm or at room temperature.

Overnight Option (deeper flavor + larger air pockets)

After mixing the dough (Step 3), cover tightly and refrigerate overnight or in a dark place (I put mine in a cool oven)

Next day, bring to room temp for 30–45 min, then continue from Step 5.