Print

Chicken Fat Focaccia

Chicken Fat Focaccia
Print Recipe

Chicken Fat Focaccia is a savory Italian bread that uses rendered chicken fat to create a richly flavored, crispy crust and tender crumb. This unique twist on classic focaccia delivers unforgettable depth and aroma while remaining simple to make with pantry staples. Perfect for snacks, appetizers, or as a side accompaniment, it offers versatility with customizable herbs and toppings that elevate homemade bread to a gourmet experience.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 ¼ cups warm water (about 100°F / 38°C)
  • 1 teaspoon salt
  • 3 tablespoons rendered chicken fat (schmaltz)
  • 2 tablespoons olive oil (plus extra for drizzling)

Toppings and Seasonings

  • Fresh herbs (such as rosemary or thyme), chopped
  • Coarse sea salt for sprinkling

Instructions

  1. Prepare Your Dough: Combine the warm water and yeast in a bowl and let it activate until bubbly and fragrant, about 5 to 10 minutes. Then, add the flour, salt, and rendered chicken fat. Mix until a rough dough forms.
  2. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly sticky. This develops the gluten for a perfect focaccia texture.
  3. First Rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
  4. Shape and Second Rise: Gently press the dough onto a well-oiled baking pan, stretching to fit. Use your fingertips to create dimples all over. Drizzle olive oil on top and sprinkle with fresh herbs and coarse sea salt. Let it rise for another 30 to 45 minutes.
  5. Bake to Perfection: Preheat the oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes until golden brown and the crust is crisply irresistible. Remove from oven and brush with additional olive oil for shine and richness.

Notes

  • Use rendered chicken fat slowly rendered from chicken skin for the best flavor instead of store-bought schmaltz.
  • Don’t skip the dimples; they hold olive oil and herbs, adding bursts of flavor and moisture.
  • Use room temperature ingredients (water, yeast, and fat) to promote proper yeast activation.
  • Allow dough to rise fully during both rising stages to ensure a light texture and rich flavor.
  • Brush focaccia with olive oil immediately after baking for extra richness and a glossy finish.

Nutrition

Keywords: chicken fat focaccia, savory focaccia, Italian bread, homemade bread, chicken fat bread, focaccia recipe, crispy focaccia

Find it online: https://marycorner.com/chicken-fat-focaccia/