Lembas Bread | Lord of the Rings Inspired Recipes

Step 1

In the bowl of a stand mixer, whisk together the water and sugar then sprinkle the yeast over the surface of the warm water and let develop for 15 minutes, or until the surface of the water is frothy and doubled in size.

Step 2

In a separate bowl, whisk together the flour, salt and seasoning. Slowly add the dry ingredients to the bowl of the stand mixer on medium speed. Continue to stir until a thick, sticky dough forms - about 10 minutes. Cover and let the dough rest 15 minutes.

Step 3

Meanwhile, grease a baking sheet with olive oil then spray with cooking oil to help give the bread a crispy bottom. Pour the dough onto the baking sheet. DO NOT ROLL OR KNEAD THE DOUGH.

Step 4

Drizzle olive oil over the top of the dough. Use your fingertips to press through the dough to make divots. Gently tip the pan from side to side to help it reach almost all the way to the corners (it shouldn't fill the pan completely but should reach about 1/2 inch from the edges all the way around).

Step 5

Cover with plastic wrap greased with cooking spray. Let the dough rise in a warm spot until doubled in size - if your house is on the cooler side, this can take 90 minutes or longer.

Step 6

Preheat the oven to 375°F. Sprinkle additional Italian seasoning on top as desired. Bake for 20-30 minutes, checking every 5 minutes after the 20 minute mark, until the focaccia is puffed up and baked through. The bread should be pale but golden brown around the edges. It will be ready when it is pulling away from the edges of the pan.

Step 7

Let the bread cool on the pan on a cooling rack for 30 minutes. Then lift the bread from the pan and finish cooling on the rack.

Step 8

Finish the bread with the Fleur de Sel mixed with Italian seasoning to create a "salt from the Shire." Spread on homemade butter, jam and more! Enjoy with your best mate after a long journey to toss a ring in to a volcano.

Step 9

Use a food processor to blend the heavy cream and salt until the cream begins to split. Drain the liquid every 5-10 seconds until a smooth, creamy butter forms. Season with salt to taste.