Duck and Green Olive Ragout Focaccia

In a liquid measuring cup, combine 320ml lukewarm water at 35C (95F) with 5g instant dry yeast, stirring until the yeast is fully dissolved.

Combine 400g bread flour and 8g fine sea salt in a large mixing bowl, then pour in the yeast mixture and 15ml extra virgin olive oil.

Cover the mixing bowl tightly with plastic wrap and let the dough proof at warm room temperature around 22C to 24C (72F to 75F) until doubled in volume.

Coat the bottom and sides of a 23x33 cm metal baking pan with 15ml extra virgin olive oil to ensure the crust does not stick.

Transfer the proofed dough gently into the oiled pan, turning it once to coat both sides in oil, then leave uncovered to proof and spread naturally toward the edges.

On a clean cutting board, trim connective tissue and excess peripheral skin from the 450g boneless duck breast, dice the meat and remaining scored skin into 1 cm cubes, and immediately wash hands, knife, and cutting board with hot soapy water to prevent cross-contamination.

Heat 15ml extra virgin olive oil in a large Dutch oven over medium-high heat, add the diced duck breast, season with 2g fine sea salt and 1g black pepper, and sear until browned on all sides.

Transfer the seared duck to a plate, leaving 15ml of rendered fat in the pan, then add the diced onion, carrot, celery, and minced garlic, sauteing over medium heat until softened.

Add 30g tomato paste to the softened aromatics and cook, stirring constantly, until the paste darkens from bright red to deep brick-red.

Pour 100ml dry white wine into the Dutch oven, scraping up all browned fond stuck to the bottom of the pot with a wooden spoon, and reduce the liquid by half.

Return the duck and any rested juices to the Dutch oven, then add 200g crushed tomatoes, 150ml chicken stock, 150g halved Castelvetrano olives, 6g chopped rosemary, 3g thyme, and remaining 2g salt and 1g black pepper; bring to a simmer, reduce heat to low, cover, and braise until duck is fork-tender and an instant-read thermometer inserted into the ragout registers at least 74C (165F).

Preheat the oven to 220C (428F) with a baking rack set in the lower-middle position.

Drizzle the remaining 15ml olive oil over the surface of the proofed dough in the pan, then firmly press all fingertips straight down into the dough until they touch the bottom of the pan to create deep dimples throughout.

Place the pan in the preheated oven at 220C (428F) and par-bake the focaccia base until set, lightly golden, and dry on the top surface.

Remove the par-baked focaccia from the oven and spoon the warm duck and green olive ragout evenly across the surface, ensuring the duck pieces and olive halves are scattered edge to edge.

Return the topped focaccia to the 220C (428F) oven and bake until the edges of the bread are deeply golden brown and the duck ragout is gently bubbling.

Transfer the focaccia in its pan to a heatproof surface, drizzle with 15ml finishing extra virgin olive oil, sprinkle with 3g flaky sea salt, and let rest in the pan for 10 minutes before moving to a wire cooling rack.

Transfer the rested focaccia to a cutting board, slice into 6 equal rectangular portions with a sharp chef knife, and serve warm.