Pull-Apart Focaccia Board

Ingredients

• 4 cups bread flour
• 2 tsp kosher salt
• 2 1/4 tsp instant yeast
• 2 cups warm water
• 1/4 cup olive oil, plus more for drizzling
• Flaky salt
• For the dipping wells
• 1 tin Red Feather butter and flaky salt
• Cherry tomatoes, garlic, basil, olive oil
• Finely chopped green olives and cornichons, parsley, lemon zest, olive oil

Method

1. Combine flour, salt, yeast, warm water, and olive oil in a large bowl until a sticky dough forms. Cover and let rise at room temperature for 1 1/2 to 2 hours, until doubled.
2. Generously oil a sheet pan. Transfer the dough, gently stretch to fit, and rest 20 to 30 minutes.
3. Oil the outsides of 3 small oven-safe ramekins. Dimple the dough all over with your fingertips, then press the ramekins in, spacing evenly.
4. Drizzle generously with olive oil, top with flaky salt, and bake at 425F for 25 to 30 minutes, until deeply golden. Cool slightly.
5. Remove 2 ramekins, leaving 1 in place for the butter. Fill it with Red Feather butter and top with flaky salt.
6. Fill the empty wells: cherry tomatoes roasted with olive oil and garlic, topped with sliced basil in one; chopped olives and cornichons tossed with olive oil, lemon zest, and parsley in the other.
7. Serve warm for tearing and dipping.