Description
This Easy Garlic Butter Focaccia recipe delivers homemade, crusty bread with a golden, crispy garlic butter topping that’s perfect for any meal. Made with simple pantry staples, it’s beginner-friendly and ready in under 90 minutes, featuring a tender, chewy texture from all-purpose flour and infused with fresh garlic, parsley, and Parmesan cheese. Ideal as a side for soups, pasta, or grilled dishes, or enjoyed on its own as a snack.
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour
- 2 cups warm water
- 2 tsp active dry yeast
- 2 tbsp honey or granulated sugar
- 1 tsp salt
- 1 tbsp extra virgin olive oil (plus more for greasing pan)
For the Garlic-Herb Butter:
- 1/2 cup salted butter
- 4 garlic cloves, minced or grated
- 1/2 cup chopped parsley
For the Topping:
- 1/2 cup grated Parmesan cheese
- 6 tbsp extra virgin olive oil (for drizzling and pan)
Instructions
- Make the Yeast Mixture: In a large bowl, combine 2 cups of warm water with honey or sugar until dissolved. Sprinkle in active dry yeast, stir gently, and let sit for 10 minutes until foamy and doubled in size to activate the yeast.
- Prepare and Rise the Dough: In another large bowl, mix the flour and salt evenly. Pour in the foamy yeast mixture and add 1 tablespoon of olive oil. Stir until a sticky dough forms. Cover and leave in a warm spot for 1 to 3 hours until it doubles in size.
- Make the Garlic Butter: Near the end of the first rise, melt butter over low heat, add minced garlic and chopped parsley, and gently simmer just until fragrant without burning the garlic.
- Incorporate Garlic Butter and Do Second Rise: After the first rise, oil your hands and scrape down the dough sides. Pour the cooled garlic butter over the dough. Using the pick-up and fold-in method, stretch and fold the dough 8 times to build structure. Cover and rest for 15 minutes for a second, shorter rise.
- Prepare the Pan and Do Final Proof: Generously grease a 9×13 inch pan with olive oil. Pour 4 to 6 tablespoons of oil to coat the bottom. Transfer the dough into the pan, gently stretching it to fit without tearing. Cover and let rise for 45 minutes for final proof.
- Top, Dimple, and Bake the Focaccia: After final rise, sprinkle Parmesan cheese evenly and drizzle another 4 to 6 tablespoons of olive oil. With oiled fingers, dimple the dough by pressing fingertips all over. Preheat oven to 450°F (232°C) and bake for 18 to 22 minutes until golden brown and crisp. Optionally drizzle more olive oil after baking for extra flavor.
- Cool, Slice, and Serve: Remove from oven and cool for 10 to 15 minutes before slicing. Serve warm or at room temperature and enjoy the fluffy, flavorful homemade focaccia.
Notes
- Use warm water around 100-110°F to activate yeast properly; avoid water that is too hot.
- Allow sufficient rise time; rushing will result in dense bread.
- Generously oil the pan and dough to achieve the classic focaccia texture and crust.
- Do not over-knead; focaccia dough should remain slightly sticky and rustic.
- Consider adding a pan of water in the oven to create steam for a crispier crust.
- Store wrapped at room temperature for up to 2 days or freeze for up to 3 months.
- Warm leftovers in a 350°F oven wrapped in foil for 10-15 minutes to refresh texture.
- Substitutions include bread flour for chewier texture, instant yeast for active dry, and olive oil for dairy-free versions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Keywords: Garlic Butter Focaccia, Easy Focaccia, Homemade Bread, Italian Bread, Garlic Bread, Quick Bread Recipe, Parmesan Focaccia
