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Shallot focaccia (85% hydration)
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Focaccia toppings
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Whipped corn and basil burnt butter
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To serve
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Shallot focaccia with whipped corn and basil burnt butter recipe
I grew up Jewish, and in our family, food was everything. It represents how we show up for each other. It's been our love language, our comfort, our connection. Every Friday night, without fail, we’d gather for Shabbat dinner, and no matter what else was on the table, it always began the same way: with bread and something warm to start.
This shallot focaccia with whipped corn and basil burnt butter is a nod to that, a modern take on those comforting, soulful beginnings. The bread is soft, golden, and fragrant with caramelised shallots, while the corn butter brings a touch of sweetness and nostalgia. It’s the kind of starter that invites people to rip, dip, pass and pause.
Growing up, we’d always take a little break between the first course and the main. That in-between moment, between bites, between courses, when the meaningful conversations started. Slowing down, staying at the table, giving space for the deeper stuff to surface. That’s what this dish is to me, not just something to eat, but something that says: we’re here, together, and dinner has officially begun.
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Serves: 4-5
Ingredients
What to do
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First, start with the focaccia. Combine the warm water, yeast, and honey together. Let it sit to activate for 15 minutes.
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Combine the flour and salt together, then pour in the yeast mixture. With a spatula, fold it through, until it looks like a shaggy ball.
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Cover the dough ball and let it rest for 30 minutes. Then with wet hands, stretch and fold the dough every 30 minutes for a total of 3 times. This is folding the dough from the outside into the centre. On the last 30 minute interval, do a tuck and fold.
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Oil a lined baking tray and place the dough on top. Lightly oil the top of the dough, then cover in plastic wrap and let it rest in the fridge for 24 hours.
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Whipped corn and basil burnt butter
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To make the butter, boil the corn ears in a pot with the milk, butter and salt for 8 minutes.
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Remove the corn and cut the kernels off the cob. Place into a blender along with 1/3 of a cup of the buttery milk liquid and blitz until smooth.
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Melt and cook the butter in a pan until it’s burnt butter. Then add the garlic and cook for 3-4 minutes. Remove the garlic from the butter and blitz the garlic with the corn mixture. Then pour the garlic and corn mixture into the butter in the pan and cook on low heat, stirring until it’s darkened in colour. About 5-6 minutes.
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Take it off the heat and place it into a bowl that's sitting on top of an ice bath, along with the finely chopped basil. Place the bowl into the ice bath and whisk vigorously until the butter has returned to a solid state. Season to taste.
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Transfer the butter to a stand mixer and whisk until fluffy.
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Serve with chives, salt and optional basil oil.
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Get together and have a tasty conversation.
The Medibank Family Roast is a card game designed to get families connecting and talking. Because when the bonds of family are stronger, Australia is stronger. So get around the dinner table, it’s time to serve the questions you’ve always wanted to know the answer to.
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