Pan-Fried Garlic Butter Focaccia
Pan-Fried Garlic Butter Focaccia
Ingredients
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, or as needed to cover garlic
For the Garlic Butter
- 1/2 cup unsalted butter, softened, cut into pieces
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 teaspoon salt
For the Focaccia
- 1 pound focaccia dough, store-bought or homemade, at room temperature
Instructions
- 1
Prepare the garlic confit: Place the peeled garlic cloves in a small, heavy-bottomed saucepan or oven-safe dish. Pour enough olive oil over the garlic to completely submerge the cloves (approximately 1 1/2 cups).
⏱️ 2 min
- 2
Cook the garlic confit: Heat the saucepan over low heat on the stovetop. Cook gently for 25-30 minutes, or until the garlic cloves are deeply golden brown, very soft, and fragrant. Do not let the garlic fry or brown too quickly; the oil should barely simmer. Alternatively, cook in an oven preheated to 250°F (120°C) for 45-60 minutes.
⏱️ 30 min•🌡️ 250 - 3
Cool the garlic confit: Carefully remove the garlic confit from the heat and let it cool slightly. Reserve the garlic-infused olive oil for cooking the focaccia.
⏱️ 3 min
- 4
Make the garlic butter: In a medium wooden bowl, add 1/4 cup of the cooled garlic confit cloves (mash any remaining confit for another use or store in the fridge). Add the softened butter pieces, chopped parsley, red pepper flakes, 1/4 cup grated Parmesan cheese, and salt. Mash thoroughly with a fork until well combined and a rich, aromatic, slightly chunky butter spread forms.
⏱️ 8 min
- 5
Prepare the focaccia dough: Gently dimple the focaccia dough all over with your fingertips.
⏱️ 2 min
- 6
Pan-fry the focaccia: Heat a large (10-12 inch) non-stick or cast-iron skillet over medium heat. Add 2-3 tablespoons of the reserved garlic-infused olive oil to the pan. Once hot, carefully place the dimpled focaccia dough into the pan. Cook for 8-12 minutes per side, or until both sides are golden brown and the focaccia is cooked through, fluffy, and airy. You may need to adjust heat to prevent burning.
⏱️ 20 min
- 7
Finish the focaccia: Transfer the cooked focaccia to a wooden cutting board. Using a knife or your fingers, create a small indentation or opening in the center of the focaccia. Spoon the prepared garlic butter generously into this opening and spread it across the entire surface of the warm focaccia.
⏱️ 3 min
- 8
Garnish and serve: Sprinkle additional grated Parmesan cheese over the top of the garlic butter focaccia. Slice into wedges and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Fried Garlic Butter Focaccia
Ingredients
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, or as needed to cover garlic
For the Garlic Butter
- 1/2 cup unsalted butter, softened, cut into pieces
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 teaspoon salt
For the Focaccia
- 1 pound focaccia dough, store-bought or homemade, at room temperature
Instructions
- 1
Prepare the garlic confit: Place the peeled garlic cloves in a small, heavy-bottomed saucepan or oven-safe dish. Pour enough olive oil over the garlic to completely submerge the cloves (approximately 1 1/2 cups).
⏱️ 2 min - 2
Cook the garlic confit: Heat the saucepan over low heat on the stovetop. Cook gently for 25-30 minutes, or until the garlic cloves are deeply golden brown, very soft, and fragrant. Do not let the garlic fry or brown too quickly; the oil should barely simmer. Alternatively, cook in an oven preheated to 250°F (120°C) for 45-60 minutes.
⏱️ 30 min•🌡️ 250 - 3
Cool the garlic confit: Carefully remove the garlic confit from the heat and let it cool slightly. Reserve the garlic-infused olive oil for cooking the focaccia.
⏱️ 3 min - 4
Make the garlic butter: In a medium wooden bowl, add 1/4 cup of the cooled garlic confit cloves (mash any remaining confit for another use or store in the fridge). Add the softened butter pieces, chopped parsley, red pepper flakes, 1/4 cup grated Parmesan cheese, and salt. Mash thoroughly with a fork until well combined and a rich, aromatic, slightly chunky butter spread forms.
⏱️ 8 min - 5
Prepare the focaccia dough: Gently dimple the focaccia dough all over with your fingertips.
⏱️ 2 min - 6
Pan-fry the focaccia: Heat a large (10-12 inch) non-stick or cast-iron skillet over medium heat. Add 2-3 tablespoons of the reserved garlic-infused olive oil to the pan. Once hot, carefully place the dimpled focaccia dough into the pan. Cook for 8-12 minutes per side, or until both sides are golden brown and the focaccia is cooked through, fluffy, and airy. You may need to adjust heat to prevent burning.
⏱️ 20 min - 7
Finish the focaccia: Transfer the cooked focaccia to a wooden cutting board. Using a knife or your fingers, create a small indentation or opening in the center of the focaccia. Spoon the prepared garlic butter generously into this opening and spread it across the entire surface of the warm focaccia.
⏱️ 3 min - 8
Garnish and serve: Sprinkle additional grated Parmesan cheese over the top of the garlic butter focaccia. Slice into wedges and serve immediately.
⏱️ 2 min