Garlic Butter Same-Day Focaccia
Garlic Butter Same-Day Focaccia
Ingredients
For the Dough
- 4 cups bread flour, (555g)
- 1 3/4 cups very warm water, (102–108°F)
- 2 1/4 teaspoons instant yeast, (1 packet)
- 2 teaspoons fine kosher salt, (6g)
- 2 tablespoons olive oil
- 1 teaspoon honey
For the Pan
- 3 tablespoons extra virgin olive oil
For the Garlic Butter Topping
- 1 stick butter, (8 tablespoons), melted
- 6 large garlic cloves, crushed or minced
- 3 tablespoons flat-leaf parsley, chopped
- 2 tablespoons olive oil
- as needed flakey salt, to finish (sub regular salt mixed in if that’s all you have)
Instructions
- 1
In a large bowl, combine the 1 3/4 cups very warm water (102–108°F), 2 1/4 teaspoons instant yeast, and 1 teaspoon honey. Stir gently and let it sit for a few minutes until the yeast becomes foamy.
⏱️ 5 min
- 2
Add the 4 cups (555g) bread flour and 2 teaspoons (6g) fine kosher salt to the bowl with the yeast mixture. Add 2 tablespoons olive oil. Mix all ingredients together with a spoon or your hands until a shaggy dough forms and no dry flour remains. The dough will be quite wet and sticky.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap or a damp towel and let it rest for 15-20 minutes.
⏱️ 20 min
- 4
Perform a series of stretch and folds: wet your hands slightly and grab a portion of the dough from one side, stretch it up, and fold it over to the center. Rotate the bowl and repeat this process 3-4 times around the bowl. Cover and let rest for 15-20 minutes. Repeat this stretch and fold process 2-3 more times, resting in between each set. This helps develop gluten without traditional kneading.
⏱️ 60 min
- 5
After the final set of stretch and folds, the dough should be smoother and more elastic. Cover the bowl and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
⏱️ 90 min
- 6
Generously coat a 9x13 inch baking pan (or similar size) with 3 tablespoons extra virgin olive oil, ensuring the sides and corners are well-oiled.
⏱️ 2 min
- 7
Gently transfer the risen dough into the prepared oiled baking pan. Carefully stretch the dough to fill the pan, trying not to deflate it too much. If it resists stretching, let it rest for 10-15 minutes, then continue stretching.
⏱️ 5 min
- 8
Cover the pan loosely with plastic wrap or a damp towel and let the dough rise for another 30-45 minutes in a warm spot.
⏱️ 45 min
- 9
Preheat oven to 425°F (220°C) towards the end of the second rise.
⏱️ 15 min•🌡️ 425
- 10
Once the dough is puffy, drizzle a little more olive oil over the top. Use your fingertips to gently press deep dimples all over the surface of the dough, taking care not to press all the way through to the bottom of the pan.
⏱️ 3 min
- 11
In a small bowl, melt 1 stick (8 tablespoons) butter. Add 6 large crushed or minced garlic cloves, 3 tablespoons chopped flat-leaf parsley, and 2 tablespoons olive oil to the melted butter. Stir to combine.
⏱️ 5 min
- 12
Pour the garlic butter topping evenly over the dimpled focaccia dough. Sprinkle generously with flakey salt (or regular salt mixed into the topping).
⏱️ 2 min
- 13
Bake in the preheated oven for 20-30 minutes, or until golden brown on top and cooked through. The exact time may vary depending on your oven.
⏱️ 30 min•🌡️ 425
- 14
Once baked, carefully remove the focaccia from the oven. Let it cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Same-Day Focaccia
For the Dough
- 4 cups bread flour, (555g)
- 1 3/4 cups very warm water, (102–108°F)
- 2 1/4 teaspoons instant yeast, (1 packet)
- 2 teaspoons fine kosher salt, (6g)
- 2 tablespoons olive oil
- 1 teaspoon honey
For the Pan
- 3 tablespoons extra virgin olive oil
For the Garlic Butter Topping
- 1 stick butter, (8 tablespoons), melted
- 6 large garlic cloves, crushed or minced
- 3 tablespoons flat-leaf parsley, chopped
- 2 tablespoons olive oil
- as needed flakey salt, to finish (sub regular salt mixed in if that’s all you have)
Instructions
- 1
In a large bowl, combine the 1 3/4 cups very warm water (102–108°F), 2 1/4 teaspoons instant yeast, and 1 teaspoon honey. Stir gently and let it sit for a few minutes until the yeast becomes foamy.
⏱️ 5 min - 2
Add the 4 cups (555g) bread flour and 2 teaspoons (6g) fine kosher salt to the bowl with the yeast mixture. Add 2 tablespoons olive oil. Mix all ingredients together with a spoon or your hands until a shaggy dough forms and no dry flour remains. The dough will be quite wet and sticky.
⏱️ 5 min - 3
Cover the bowl with plastic wrap or a damp towel and let it rest for 15-20 minutes.
⏱️ 20 min - 4
Perform a series of stretch and folds: wet your hands slightly and grab a portion of the dough from one side, stretch it up, and fold it over to the center. Rotate the bowl and repeat this process 3-4 times around the bowl. Cover and let rest for 15-20 minutes. Repeat this stretch and fold process 2-3 more times, resting in between each set. This helps develop gluten without traditional kneading.
⏱️ 60 min - 5
After the final set of stretch and folds, the dough should be smoother and more elastic. Cover the bowl and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
⏱️ 90 min - 6
Generously coat a 9x13 inch baking pan (or similar size) with 3 tablespoons extra virgin olive oil, ensuring the sides and corners are well-oiled.
⏱️ 2 min - 7
Gently transfer the risen dough into the prepared oiled baking pan. Carefully stretch the dough to fill the pan, trying not to deflate it too much. If it resists stretching, let it rest for 10-15 minutes, then continue stretching.
⏱️ 5 min - 8
Cover the pan loosely with plastic wrap or a damp towel and let the dough rise for another 30-45 minutes in a warm spot.
⏱️ 45 min - 9
Preheat oven to 425°F (220°C) towards the end of the second rise.
⏱️ 15 min•🌡️ 425 - 10
Once the dough is puffy, drizzle a little more olive oil over the top. Use your fingertips to gently press deep dimples all over the surface of the dough, taking care not to press all the way through to the bottom of the pan.
⏱️ 3 min - 11
In a small bowl, melt 1 stick (8 tablespoons) butter. Add 6 large crushed or minced garlic cloves, 3 tablespoons chopped flat-leaf parsley, and 2 tablespoons olive oil to the melted butter. Stir to combine.
⏱️ 5 min - 12
Pour the garlic butter topping evenly over the dimpled focaccia dough. Sprinkle generously with flakey salt (or regular salt mixed into the topping).
⏱️ 2 min - 13
Bake in the preheated oven for 20-30 minutes, or until golden brown on top and cooked through. The exact time may vary depending on your oven.
⏱️ 30 min•🌡️ 425 - 14
Once baked, carefully remove the focaccia from the oven. Let it cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
⏱️ 5 min