RED WINE SALT? YES, PLEASE!
Wine in your glass? Obviously. Wine in your salt? Hear us out.
We put Lot 92 Merlot to work in the 90+ Test Kitchen to make a simple red wine salt, then baked a fluffy rosemary focaccia to go with it. The result? Two easy recipes that are very good on their own—and even better together.
RED WINE SALT WITH LOT 92 MERLOT
Homemade red wine salt sounds fancy, but it’s surprisingly simple. All you need is sea salt, a little Lot 92 Merlot, and some time to let the wine work its magic.
The Merlot adds fruitiness and depth to the salt, plus a rich wine-red color. Keep a batch on hand as a finishing salt, sprinkle it over homemade focaccia, or use it whenever something needs a little extra something.
WHAT YOU’LL NEED
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½ cup sea salt
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¼ cup 90+ Cellars Lot 92 Merlot
HOW TO MAKE RED WINE SALT
1. Infuse
Combine the wine and salt. Let sit for at least 1 hour, or overnight for more flavor.
2. Drain
Strain off any excess wine.
3. Dry
Spread out the salt and dry completely. Use a dehydrator at 125°F, your oven on its lowest setting, or let it air dry, stirring occasionally.
4. Sprinkle & Enjoy
Once completely dry, store in an airtight container and sprinkle away.
And since the recipe only calls for ¼ cup of Merlot, there’s plenty left for your glass. 🍷
FLUFFY ROSEMARY FOCACCIA
Now, you need something to sprinkle that red wine salt on.
This rosemary focaccia is fluffy and airy on the inside, golden and crisp around the edges, and finished with plenty of olive oil and fresh rosemary. A little homemade red wine salt on top brings the two recipes together.
WHAT YOU’LL NEED
For the Dough
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4 cups bread flour, preferably 12% protein or higher
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1⅔ cups warm water (390 mL), plus more as needed
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1 tablespoon extra-virgin olive oil
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1½ teaspoons instant yeast
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1 teaspoon honey
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2 teaspoons fine sea salt
For the Pan + Topping
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3 tablespoons extra-virgin olive oil
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Additional extra-virgin olive oil for topping
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Fresh rosemary
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Homemade red wine salt or flaky sea salt
HOW TO MAKE THE FOCACCIA
1. Make the Dough
Combine the warm water, olive oil, honey, and yeast. Add the flour and sea salt and mix until a wet, sticky dough forms. If it feels too stiff, add more water 1 tablespoon at a time. Let rest for 15 minutes.
2. Stretch & Fold
Perform about 8 stretch-and-folds around the dough. Rest for another 15 minutes, then repeat.
3. Let It Rise
Cover and let the dough rise for 1 to 1½ hours, until noticeably larger, puffy, and bubbly.
4. Prep the Pan
Line a roughly 9x13-inch stoneware baking dish with parchment paper and add 3 tablespoons of olive oil.
5. Rise Again
Gently transfer the dough to the prepared dish without punching it down. Loosely shape it into a rectangle and let rise for another 1 to 1½ hours, until airy, puffy, and jiggly.
6. Preheat
About 30 minutes before the second rise is finished, preheat the oven to 425°F with a rack in the lower third.
7. Dimple
Gently stretch the dough toward the edges of the dish. Top with fresh rosemary and a generous drizzle of olive oil, then use your fingertips to press deep dimples into the dough.
8. Finish
Sprinkle lightly with completely dried red wine salt or flaky sea salt.
9. Bake
Bake for 25–30 minutes, checking around the 23–25 minute mark. Look for a deeply golden top, crisp edges, and bread that begins to pull away from the sides.
10. Cool
Lift the focaccia out of the dish using the parchment and transfer it to a wire rack. Let cool for about 15 minutes before slicing.
BETTER TOGETHER
Make the red wine salt ahead of time, then pull it out whenever focaccia is on the menu. A little sprinkle over the warm bread adds color, flavor, and a very 90+ finishing touch.
All that’s left is to pour a glass of Merlot and dig in.
