This Garlic Butter Focaccia Will Change The Way You Bake Bread Forever

Ingredients

• 500 g Water (lukewarm, about 17.6 oz)
• 6 g Instant Dry Yeast (about 2 tsp; can substitute active dry yeast (use warm water))
• 1 tbsp Honey (adds a touch of sweetness)
• 1 tsp Pink Salt (fine pink Himalayan salt; can use sea salt)
• 2 tbsp Extra Virgin Olive Oil (for the dough; plus extra for drizzling and butter)
• 550 g Bread Flour (high‑protein bread flour for strength and elasticity)
• 2 bulbs Garlic Bulbs (peeled, about 20 cloves total, for confit)
• 1 cup Olive Oil (for confit) (enough to fully submerge garlic cloves)
• 113 g Unsalted Butter (softened to room temperature)
• 2 tbsp Fresh Parsley (chopped, adds color and freshness)
• 1 tsp Garlic Powder (deepens garlic flavor)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Chili Flakes (optional gentle kick)
• 2 tbsp Olive Oil (for brushing & dimpling) (extra for top before baking)

Instructions

1. Activate Yeast

   Combine 500 g water with 6 g instant dry yeast in the large mixing bowl. Whisk gently and let sit for 15 minutes until foamy.

   Time: PT15M

2. Add Sweetener, Salt, and Oil

   Stir in 1 tbsp honey, 1 tsp pink salt, and 2 tbsp extra virgin olive oil. Mix until fully incorporated.

   Time: PT5M

3. Incorporate Flour

   Add 550 g bread flour to the bowl. Using a dough whisk or your hands, mix until no dry spots remain. The dough will be wet and sticky.

   Time: PT5M

4. First Bulk Rest

   Cover the bowl with a kitchen towel or plastic wrap and let rest for 30 minutes. This hydrates the flour.

   Time: PT30M

5. Prepare Garlic Confit

   Place peeled garlic cloves from 2 bulbs in a small oven‑safe bowl, cover with olive oil, and bake at 180°C (350°F) for about 1 hour, until soft and golden.

   Time: PT1H

   Temperature: 180°C

6. First Stretch & Fold

   Lightly wet your hands. Lift one side of the dough, stretch upward, and fold over to the opposite side. Rotate the bowl and repeat 4‑5 times.

   Time: PT5M

7. Second Bulk Rest

   Cover and let the dough rest for another 30 minutes.

   Time: PT30M

8. Second Stretch & Fold

   Repeat the stretch‑and‑fold technique as in step 6.

   Time: PT5M

9. Third Bulk Rest

   Cover and rest for 30 minutes.

   Time: PT30M

10. Third Stretch & Fold

    Perform the final stretch‑and‑fold round.

    Time: PT5M

11. Final Rest Before Shaping

    Cover the bowl and let the dough rest for a final 30 minutes.

    Time: PT30M

12. Make Garlic‑Butter Spread

    In a bowl, combine 113 g softened unsalted butter, the roasted garlic cloves (mashed), 2 tbsp chopped parsley, 1 tsp garlic powder, 0.5 tsp black pepper, 0.25 tsp chili flakes, and 2 tbsp olive oil. Blend until smooth and spreadable; add a little more oil if too thick.

    Time: PT10M

13. Prepare Baking Tray

    Line the baking tray with parchment paper. Drizzle a generous amount of olive oil over the parchment and spread evenly.

    Time: PT5M

14. Transfer Dough & Dimple

    Gently tip the dough onto the prepared tray, preserving the bubbles. Using lightly oiled fingertips, press dimples about 1‑2 inches apart across the surface.

    Time: PT10M

15. Final Proof

    Cover the tray with a towel or plastic wrap and let rise for about 1 hour (or until the dough has noticeably puffed but not doubled).

    Time: PT1H

16. Preheat Oven

    Preheat the oven to 230°C (450°F).

    Time: PT5M

    Temperature: 230°C

17. Add Butter & Bake

    Drizzle the remaining olive oil over the dough, spread the garlic‑butter mixture on top, and gently dimple again. Bake for 18‑20 minutes until the crust is golden brown.

    Time: PT20M

    Temperature: 230°C

18. Finish with Butter

    Immediately after removing from the oven, brush the hot focaccia with a little extra garlic‑butter to melt into the crust.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Instant Dry Yeast: Active dry yeast
• Instead of Honey: Maple syrup
• Instead of Pink Salt: Sea salt, Kosher salt
• Instead of Extra Virgin Olive Oil: Other neutral oil
• Instead of Bread Flour: All‑purpose flour (less rise)
• Instead of Garlic Bulbs: Pre‑peeled garlic cloves
• Instead of Olive Oil (for confit): Other neutral oil
• Instead of Unsalted Butter: Margarine
• Instead of Fresh Parsley: Dried parsley
• Instead of Garlic Powder: More fresh garlic
• Instead of Black Pepper: White pepper
• Instead of Red Chili Flakes: Cayenne pepper
• Instead of Olive Oil (for brushing & dimpling): Other neutral oil

Equipment Needed

• Large Mixing Bowl
• Dough Whisk or Wooden Spoon
• Small Oven‑Safe Bowl
• Baking Tray
• Parchment Paper
• Oven
• Kitchen Towel or Plastic Wrap
• Pastry Brush
• Knife or Bench Scraper
• Food Processor or Hand Mixer (optional)

Critical Steps — Do Not Skip

• Activating the yeast correctly
• Performing stretch‑and‑fold without deflating bubbles
• Preparing the garlic confit without burning
• Creating a smooth garlic‑butter spread
• Dimpling the dough and final proof timing

Chef Tips from the Video

• High hydration (≈91%) is key for an open crumb; embrace the sticky dough.
• Use a bench scraper to lift the dough during stretch‑and‑fold to avoid tearing.
• For extra flavor, sprinkle flaky sea salt on top before baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keep up to 3 days.

Freezer: Freeze wrapped portions for up to 1 month; thaw at room temperature before reheating.

Room temperature: Best eaten the same day; can sit uncovered for up to 2 hours.

Make-Ahead Tips

• The dough can be prepared up to the first bulk rest, covered, and refrigerated overnight; bring to room temperature before continuing.
• Garlic confit butter stores in the fridge for up to 5 days; bring to room temperature before spreading.

Frequently Asked Questions