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Easy Garlic Butter Focaccia Recipe

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This Easy Garlic Butter Focaccia recipe delivers a fluffy, aromatic bread infused with garlic-herb butter and topped with Parmesan cheese. With multiple rises creating a light texture and a golden, crisp crust, this homemade focaccia is perfect served warm or at room temperature as a savory snack or accompaniment to meals.

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. Prepare Yeast Mixture: In a large bowl, combine 2 cups warm water with honey or sugar and stir until dissolved. Sprinkle the active dry yeast over the mixture, stir gently, and set aside for about 10 minutes until the mixture is foamy and doubled in size.
  2. Mix Dough: In a separate large bowl, mix all-purpose flour and salt evenly. Pour the yeast mixture into the flour, add 1 tablespoon olive oil, and mix until a sticky dough forms. Cover the bowl and place it in a warm spot for the first rise until the dough has doubled in size, about 1 to 3 hours depending on temperature.
  3. Make Garlic-Herb Butter: Near the end of the first rise, melt the salted butter over low heat in a pan. Add minced garlic and chopped parsley, gently simmer to infuse the butter with flavors without burning the garlic, then remove from heat and let cool slightly.
  4. Fold Garlic Butter Into Dough: Once the dough has risen, remove the cover. With oiled hands, scrape down the dough sides, pour the cooled garlic butter over the dough, and use the ‘pick-up, fold-in’ method—pivot the bowl while stretching and folding the dough 8 times to build structure. Cover and let rest for 15 minutes for a second shorter rise to relax gluten.
  5. Prepare Baking Pan and Final Proof: Grease a 9×13 inch pan generously with olive oil. Pour 4 to 6 tablespoons of olive oil to coat the bottom. Transfer the dough carefully into the pan, gently stretching to fit without tearing. Cover and let rise for 45 minutes for the final proof.
  6. Add Toppings and Bake: After the final rise, sprinkle grated Parmesan cheese evenly over the dough. Drizzle with an additional 4 to 6 tablespoons of olive oil. Using clean, oiled fingers, press indentations all over the dough surface to create dimples characteristic of focaccia. 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 allow to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature to enjoy the soft, flavorful bread.

Notes

  • Ensure water is warm, not hot, to activate yeast properly without killing it.
  • The multiple rises develop the dough’s texture for a light and fluffy focaccia.
  • Be careful not to burn the garlic when infusing the butter; low heat is key.
  • The ‘pick-up, fold-in’ method helps build gluten structure in the dough.
  • Indentations in the dough allow the olive oil and toppings to settle for classic focaccia texture and flavor.
  • Variations may include adding rosemary or sea salt on top before baking for extra flavor.

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