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Easy Garlic Butter Focaccia Recipe

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5 from 118 reviews

This Easy Garlic Butter Focaccia is a soft, fluffy Italian bread infused with aromatic garlic butter and topped with Parmesan cheese and extra virgin olive oil. Perfect for any meal or as a flavorful snack, this focaccia combines a simple homemade dough with a rich garlic-herb butter for a deliciously fragrant and satisfying bread.

Ingredients

For the dough:

  • 4 cups all-purpose flour
  • 2 cups warm water
  • 2 tsp active dry yeast
  • 2 tbsp honey or granulated sugar
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil (plus more for greasing pan)

For the garlic-herb butter:

  • 1/2 cup salted butter
  • 4 garlic cloves, minced or grated
  • 1/2 cup chopped parsley

For the topping:

  • 1/2 cup grated Parmesan cheese
  • 6 tbsp extra virgin olive oil (for drizzling and pan)

Instructions

  1. Activate Yeast: In a large bowl, combine 2 cups of warm water with the honey or granulated sugar and stir until dissolved. Sprinkle in the active dry yeast, stir gently, and set the mixture aside for about 10 minutes, or until it becomes foamy and has doubled in size.
  2. Prepare Dough: In a separate large mixing bowl, mix together the all-purpose flour and salt to distribute evenly. Pour the foamy yeast mixture into the flour, then add 1 tablespoon of extra virgin olive oil. Mix until a sticky dough forms, cover the bowl, and set aside in a warm spot for the first rise. Let the dough rise until doubled in size, about 1 to 3 hours.
  3. Make Garlic-Herb Butter: Near the end of the first rise, melt the salted butter in a pan over low heat. Add the minced garlic and chopped parsley, then gently simmer to infuse the butter with the flavors. Cook just until fragrant to avoid burning the garlic.
  4. Incorporate Garlic Butter into Dough: Once the dough has risen, remove the cover and with oiled hands gently scrape down the sides. Pour the slightly cooled garlic butter over the dough. Using the ‘pick-up, fold-in’ method, pivot the bowl as you stretch and fold the dough 8 times to build structure. Cover and let rest for 15 minutes for the second rise.
  5. Prepare for Final Proof: Generously grease a 9×13 inch pan with olive oil. Pour in 4 to 6 tablespoons of olive oil to coat the bottom. Transfer the dough to the pan and gently stretch it to fit without tearing. Cover and let rise for 45 minutes for the third proof.
  6. Add Toppings and Bake: After final rise, sprinkle grated Parmesan cheese evenly over the dough and drizzle with another 4 to 6 tablespoons of olive oil. Dimple the dough by pressing fingertips into it to create indentations. Preheat oven to 450°F (232°C) and bake for 18 to 22 minutes until golden brown and crisp on top.
  7. Cool and Serve: Remove focaccia from the oven and let cool for 10 to 15 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Ensure water is warm, not hot, to avoid killing the yeast.
  • The ‘pick-up, fold-in’ method helps develop gluten structure for a chewy texture.
  • Do not overheat the garlic butter to prevent bitterness.
  • Dimpling the dough helps retain olive oil and creates the classic focaccia texture.
  • Fresh parsley enhances flavor but can be substituted with rosemary or thyme if desired.
  • Letting the focaccia cool slightly improves slicing without crumbling.

Find it online: https://recipepact.com/easy-garlic-butter-focaccia-recipe/