Garlic Butter Foccacia (Edit recipe)

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5 years ago, I created this FOCCACIA recipe that was mediocre, but I enjoyed it. Every year, I would make it better and better. Once I got the perfect measurements & bake time, I felt stagnant. I asked myself how I could possibly make this FOCCACIA better? Well, I found a way and I know all your garlic butter lovers will thank me later!

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PREP TIME

1 hour

COOK TIME

20 minutes

INGREDIENTS

Serves: 12

Ingredients

500 grams All Purpose Flour, Or 4 CUPS
2 cups Water, Warm to the touch
2 tsp Active Dry Yeast
2 Tbsp Honey, Or granulated sugar
0.75 cup Extra Virgin Olive Oil
0.5 cup Salted Butter
0.5 cup Parsley
4 cloves Garlic
0.5 cup Parmesan Cheese
1 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Instructions:
In 2 cups of lukewarm water, add in your honey, mix and dissolve.
Then add in your yeast, mix and set it aside to double in size.
This could take up to 10 mins. In a large mixing bowl, add in your flour & salt.
You can use either bread or all purpose.
Both are great, but I’m enjoying all purpose more, so recommend that.
Also, AP flour is more commonly on hand vs bread flour.
Give that a good mix until salt is well distributed. Pour your yeast mixture into your flour along with 1 tbs of olive oil.
Cover and set aside in a warm area for first rise. This could take anywhere from 1-3 hours.
This all depends the temperature of your kitchen.
Next step, make your garlic butter.
You’ll want to wait closer to the end of the first rise, so your butter does not solidify once it’s off the heat.
Melt your butter in a pan and grate your garlic in.
Add your parsley and simmer on low.
Once first rise is completed, remove towel & plastic, then oil your hands and scrape down the sides.
Add your slightly cooked garlic butter and pour all over.
Then start building your structure using the “pick-up, fold-in” method.
Pivot your bowl 4 times.
You want to do this method twice resulting in 8 pivots total (hope that makes sense) cover & let the gluten relax for 15 mins (second rise).
Add your 4-6 tbs (or more) into your 9x13 inch pan.
Make sure to grease your pan well with olive oil.
Carefully add in your dough and slightly stretch into pan.
Do not force it as third rise with fill the pan. Cover again for 45 mins.
Once completed add all your toppings seasonings, Parmesan + 4-6 tbs of olive oil.
With clean hands, dimple your dough (play the piano) and in the oven at 450F for 18-22 mins or until golden brown.
Let your FOCCACIA cool for 10-15 mins, slice and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	308
Fat:	22 g
Carbohydrates:	22 g
Protein:	3 g
Cholesterol:	23 g
Sodium:	307 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.