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Easy Garlic Butter Focaccia Recipe

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This Easy Garlic Butter Focaccia recipe combines a soft, fluffy homemade dough with fragrant garlic herb butter and a golden Parmesan crust. Perfect as an appetizer or side, this focaccia bakes to crisp, airy perfection with simple ingredients and step-by-step guidance.

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 the yeast mixture: In a large bowl, combine 2 cups of warm water with honey or sugar, stirring until dissolved. Sprinkle in active dry yeast, stir gently, and set aside for about 10 minutes until foamy and doubled in size.
  2. Mix the dough: In another large bowl, mix all-purpose flour and salt evenly. Pour in the foamy yeast mixture and add 1 tablespoon of extra virgin olive oil. Mix until a sticky dough forms. Cover the bowl and set it in a warm spot to rise until doubled in size, about 1 to 3 hours depending on ambient temperature.
  3. Make garlic herb butter: Near the end of the first rise, melt salted butter over low heat. Add minced garlic and chopped parsley, gently simmer to infuse the butter without burning the garlic until fragrant.
  4. Incorporate garlic butter into dough: Once risen, uncover dough, and with oiled hands scrape down the sides. Pour slightly cooled garlic butter over dough. Using the pick-up, fold-in method, stretch and fold the dough 8 times. Cover and let rest for 15 minutes for a second short rise to relax gluten.
  5. Prepare the baking pan and final proof: Generously grease a 9×13 inch pan with extra virgin olive oil, adding 4 to 6 tablespoons to coat the bottom. Transfer dough carefully into the pan and gently stretch it to fit without tearing. Cover and allow to rise for 45 minutes for the final proof.
  6. Add toppings and dimple the dough: After the final rise, sprinkle grated Parmesan cheese and desired seasonings evenly over the surface. Drizzle with another 4 to 6 tablespoons of extra virgin olive oil. Using clean, oiled fingertips, press dimples all over the dough, creating characteristic indentations.
  7. Bake the focaccia: Preheat oven to 450°F (232°C). Bake focaccia for 18 to 22 minutes until the top is golden brown and crisp. Optionally drizzle a bit more olive oil immediately after baking for extra flavor.
  8. Cool and serve: Remove from oven and allow to cool for 10 to 15 minutes. Slice and serve warm or at room temperature, enjoying the fluffy, garlicky bread.

Notes

  • Ensure water is warm but not hot to activate yeast properly without killing it.
  • The first rise time can vary greatly depending on room temperature; be patient for the dough to double in size.
  • Use oiled hands when handling dough to prevent sticking and preserve air pockets.
  • Avoid tearing dough when stretching into the pan to maintain airy texture.
  • Dimples on the dough not only create texture but help hold olive oil and toppings, infusing flavor.
  • Leftover focaccia can be reheated and enjoyed the next day, or used for sandwiches.

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