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Easy Garlic Butter Focaccia Recipe

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4.8 from 118 reviews

This Easy Garlic Butter Focaccia recipe yields a soft, fluffy, and aromatic Italian bread, richly infused with garlic butter and topped with Parmesan cheese. Perfect as a side or appetizer, this focaccia is made with simple pantry ingredients using yeast for the perfect rise and baked to golden perfection.

Ingredients

Scale

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)

Garlic Butter

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

Topping and Finishing

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

Instructions

  1. Make the Yeast Mixture: Combine 2 cups of warm water with 2 tablespoons of honey or granulated sugar in a large bowl and stir until dissolved. Sprinkle 2 teaspoons of active dry yeast over the mixture, stir gently, and let it sit for about 10 minutes until it becomes foamy and has roughly doubled in size.
  2. Prepare and Rise the Dough: In another large bowl, mix 4 cups of all-purpose flour with 1 teaspoon of salt. Pour the foamy yeast mixture into the flour 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 the room temperature.
  3. Make the Garlic Butter: Near the end of the first rise, melt 1/2 cup salted butter in a pan over low heat. Add 4 minced or grated garlic cloves and 1/2 cup chopped parsley. Gently simmer the mixture until fragrant, taking care not to burn the garlic.
  4. Incorporate Garlic Butter and Do Second Rise: Once the dough has doubled, uncover it and with oiled hands, scrape down the sides of the bowl. Pour the slightly cooled garlic butter evenly over the dough. Using a ‘pick-up, fold-in’ method, stretch and fold the dough about 8 times to build its structure. Cover and let the dough rest for another 15 minutes for a shorter second rise to relax the gluten.
  5. Prepare the Pan and Do Final Proof: Generously grease a 9×13 inch pan with extra virgin olive oil. Add 4 to 6 tablespoons of olive oil to coat the bottom. Carefully transfer the dough into the pan and gently stretch it to fit without tearing. Cover and let the dough rise for 45 minutes for the final proof.
  6. Top, Dimple, and Bake the Focaccia: After the final rise, sprinkle 1/2 cup grated Parmesan cheese evenly on top of the dough. Drizzle another 4 to 6 tablespoons of extra virgin olive oil over it. Using clean oiled fingertips, press into the dough to create characteristic dimples. Preheat the oven to 450°F (232°C) and bake the focaccia for 18 to 22 minutes until golden brown and crisp on top. Optionally, drizzle a bit more olive oil immediately after baking for enhanced flavor.
  7. Cool, Slice, and Serve: Remove the focaccia from the oven and allow it to cool for 10 to 15 minutes. Slice and serve warm or at room temperature to enjoy the deliciously fluffy and crispy garlic butter focaccia.

Notes

  • The first rise time can vary depending on ambient temperature; ensure the dough doubles in size before moving on.
  • Be careful not to burn the garlic when making the garlic butter; simmer gently until fragrant.
  • Using lots of olive oil on the pan and for drizzling helps achieve a crispy, flavorful crust.
  • For best texture, do not rush the multiple rising steps; they develop the dough’s lightness and flavor.
  • Use oiled hands to handle the sticky dough and create dimples without tearing.
  • Focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: focaccia, garlic butter focaccia, Italian bread, easy focaccia recipe, homemade bread, garlic bread

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