Focaccia Charcuterie Board

Black Pepper Butter

• Place butter in a medium bowl and cream with a hand mixer until light and fluffy, about 3 minutes.
• Beat in milk and black pepper.

Grape Focaccia and Charcuterie Board

• Whisk together yeast, honey, and 1¼ cups warm water until combined. Let sit a few minutes until foamy. Add flour and salt; stir until a shaggy dough forms.
• Pour 2 tablespoons olive oil in a large clean bowl, add dough, and turn to coat all over in oil. Cover and let rise until doubled in size, about 4 hours at room temperature or up to 1 day if refrigerated.
• Generously butter a 9-inch round or square pan. Pour 1 tablespoon of olive oil in the pan and spread around the bottom. Grease your hands then reach underneath the dough, grab a section of dough, and pull it up and over the center. Rotate the bowl a quarter turn and repeat the process until a loose ball has formed.
• Transfer the dough to the prepared pan, seam side down. Let rise, uncovered, until doubled in size, 2-3 hours.
• Preheat oven to 450°F. Oil your hands and dimple the dough all over with your fingers. Scatter grapes over the surface and gently press them down. Drizzle all over with remaining 1 tablespoon olive oil and sprinkle with flaky salt and black pepper.
• Bake for 20-25 minutes, or until golden brown all over. Brush with melted butter while hot.
• Cut into squares and serve on a large charcuterie board, along with whipped black pepper butter, prosciutto, salami, Comté cheese, blue cheese, sliced pears, honeycomb, and Marcona almonds.