Forget Garlic Bread! ..Once You Try This Butter Focaccia… There’s No Going Back!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

rosemary

🥗Healthier: thyme

💰Cheaper: oregano

Thyme offers a similar flavor profile, while oregano is usually cheaper.

sea salt

🥗Healthier: Himalayan pink salt

💰Cheaper: table salt

Himalayan salt is often considered healthier, while table salt is more cost-effective.

Look at these bubbles. This butter Focaccia.

Today, I'm using bread flour because bread flour has more protein than all purpose flour.

For this recipe, I'm using 600 g of bread flour, which is about 21.15 oz.

For salt, I'm using salt flakes, around 7 g.

Now, let's move on to the water. I'm using regular tap water today.

I'm using instant dry yeast, so this works perfectly.

Once the yeast is in the water, add some extra virgin olive oil.

Give it a good mix until everything is nicely combined.

Grab a large mixing bowl. Add the flour and pour in the yeast mixture.

Start mixing. Mix until there are no dry spots left.

This is a high hydration dough and that extra water is the secret behind great Focaccia.

Once everything is mixed, scrape down the bowl, cover it, and let it rest for 1 hour.

After 1 hour, take a look at the dough. You'll notice it already looks smoother and much more relaxed.

Now, lightly wet your hands with water. It helps prevent sticking.

Let's start the first round of stretch and folds. Grab one side of the dough. Lift it gently. Stretch it just until you feel resistance and fold it over to the opposite side.

Turn the bowl and repeat the same motion. Do this a few times until you've worked all the way around the bowl.

Once you're done, cover the bowl again. Let the dough rest for 30 minutes.

When you come back, it's time for the second round of stretch and folds. Repeat the same gentle motions.

Cover the dough again and let it rest for another 30 minutes.

Now, let's check the dough. It's time for the third round of stretch and folds.

Once the third round is done, we'll finish with a few coil folds. Lift the dough gently from the center and let it fold under itself.

Once the coil folds are done, cover the dough and place it in the fridge overnight.

If you're short on time, you can skip the fridge completely. Just let the dough rest at room temperature for another 30 to 40 minutes.

Look at these bubbles. I've just taken the dough out of the fridge. Let it sit at room temperature for about 30 minutes.

Now, it's time to prepare the tray. If your tray isn't non-stick, make sure to line it with parchment paper.

Today, I'm making butter Focaccia. So, I'm adding melted butter to the tray. Spread it everywhere.

Now carefully transfer the dough into the tray. Just ease it in gently.

With light hands, start spreading the dough. Don't force it.

Cut some butter into small cubes and place them over the dough.

Now fold the dough from both sides. Then gently flip it over again.

This dough now needs a final rise. Cover the tray and let it rest for 45 minutes to 1 hour.

While the dough is proofing, preheat your oven to 230° C, which is about 450° F.

Once the dough is nicely proofed, add some melted butter over the top.

Using your fingers, press straight down into the dough all across the surface to create dimples.

If you like, add your toppings now. Bake for 20 to 22 minutes.

Before baking, create steam by adding a little water into the oven.

As soon as it's done, carefully lift the Focaccia out of the tray. Brush it with a little more melted butter.

Let it cool just slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens