Garlic Butter Focaccia

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Golden, crispy-edged, and bursting with rich flavor—Garlic Butter Focaccia is everything you want in a bread and more. This Italian-style flatbread is infused with a garlicky, herb-kissed butter that sinks into every fluffy air pocket. Whether served as a side, sandwich base, or simply torn and dipped into soup or oil, it transforms the ordinary into something irresistible.

Each bite offers a perfect contrast of textures: a crispy, golden crust on top and bottom, with a soft, airy interior that springs back like a fresh pillow. The buttery garlic topping creates a savory, aromatic layer that keeps you reaching for one more piece. It’s comfort food with a touch of rustic elegance.

Why You’ll Love This Garlic Butter Focaccia

• Incredible texture: crunchy outside, fluffy and chewy inside
• Bursting with savory garlic-herb flavor
• Requires simple ingredients, no special flour or yeast
• Versatile: pair it with soups, pasta, or enjoy on its own
• Make-ahead friendly and freezer-safe

Preparation Phase & Tools to Use

Making Garlic Butter Focaccia is as much about patience as it is technique. To do it right, you’ll need a few key tools:

• Mixing Bowls: Essential for combining and proofing your dough.
• Bench Scraper or Dough Scraper: Helps handle and fold the sticky dough cleanly.
• Baking Pan (preferably metal): Promotes an evenly crisp bottom crust.
• Plastic Wrap or Damp Towel: Crucial for covering the dough during its slow rise.
• Pastry Brush or Spoon: For applying that glorious garlic butter evenly.

Each of these tools makes the process smoother and the outcome more consistent. Skimping on the baking pan or skipping the dough scraper can make a sticky mess or uneven bake.

Preparation Tips

Use bread flour if you want a slightly chewier texture, but all-purpose flour works beautifully. Always give the dough plenty of time to rise—this isn’t a recipe to rush. Letting it ferment slowly overnight in the fridge will develop better flavor and structure. When dimpling the dough before baking, use well-oiled fingers to avoid sticking and to create those iconic focaccia craters. Don’t be shy with the garlic butter; it’s the star of the show, and the bread will soak it up as it bakes, creating a golden, flavorful crust.

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Ingredients for this Garlic Butter Focaccia

For the dough:

• 4 cups (500g) all-purpose flour
• 2 tsp kosher salt
• 2 1/4 tsp instant yeast (1 packet)
• 1 3/4 cups (420ml) warm water
• 2 tbsp olive oil (for the bowl and pan)

For the garlic butter topping:

• 1/2 cup (1 stick) unsalted butter
• 4 garlic cloves, finely minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• Flaky sea salt, for finishing (optional)
• Extra olive oil for drizzling

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Step 1: Make the Dough

In a large mixing bowl, combine flour, salt, and instant yeast. Pour in warm water and stir until a sticky dough forms. No kneading is required—just ensure all the flour is hydrated. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for 10–12 hours, or overnight.

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Step 2: Prepare the Pan

Grease a 9×13-inch metal baking pan with 1 tbsp olive oil. Once the dough has rested and doubled in size, transfer it to the pan using oiled hands or a dough scraper. Gently stretch it to fit the pan. If it resists, let it rest for 15 minutes, then stretch again.

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Step 3: Second Rise

Cover the pan and allow the dough to rise again for 1–2 hours, or until it becomes puffy and airy. This rise helps develop a light texture and encourages those classic focaccia bubbles.

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Step 4: Make the Garlic Butter

While the dough is rising, melt butter in a saucepan over low heat. Add minced garlic, parsley, oregano, and salt. Let it simmer gently for 1–2 minutes until fragrant. Do not brown the garlic.

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Step 5: Dimple and Add Toppings

Preheat oven to 450°F (230°C). Using well-oiled fingers, press dimples all over the dough’s surface. Pour the warm garlic butter over the top, making sure to spread it evenly. Drizzle with extra olive oil and sprinkle with flaky sea salt if desired.

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Step 6: Bake

Place the pan in the preheated oven and bake for 20–25 minutes or until the top is deeply golden and crispy. The garlic butter will sizzle and create a richly browned crust.

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Step 7: Cool and Serve

Let the focaccia cool in the pan for at least 10 minutes before slicing. Serve warm as a side, snack, or use for sandwiches. Store leftovers in an airtight container.

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Notes

Focaccia dough is very forgiving, making it an excellent choice for both beginners and seasoned bakers. The long fermentation develops flavor without much effort, and the garlic butter adds a punch of richness. Customize it with toppings like rosemary, olives, cherry tomatoes, or caramelized onions for a twist. If you don’t have fresh parsley, you can substitute it with dried herbs but use a smaller amount to avoid overpowering the flavor.

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Watch Out for These Mistakes While Cooking

• Using cold water for the dough: It can slow yeast activation. Always use warm (not hot) water.
• Skipping the second rise: This leads to a denser texture. Allow the dough to puff up again before baking.
• Underbaking: Make sure the top is deeply golden—light spots mean it’s underdone inside.
• Using a glass baking dish: Glass doesn’t conduct heat as well, resulting in a soggier bottom.
• Not dimpling deeply enough: This prevents the garlic butter from pooling properly.

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Storage Instructions

Store cooled focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap it in plastic wrap and foil and freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 10 minutes to revive its crispy texture. Avoid refrigerating—it dries out the bread faster.

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Estimated Nutrition

• Serving Size: 1 square (1/12 of the recipe)
• Calories: 210
• Total Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: <1g
• Protein: 4g
• Sodium: 280mg
• Cholesterol: 20mg

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Frequently Asked Questions

How long can I let the dough rise?

You can let it rise at room temperature for up to 12 hours or refrigerate for up to 24 hours.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free all-purpose flour blend. Expect slightly different texture.

What’s the best way to reheat focaccia?

Reheat in the oven at 350°F (175°C) for 8–10 minutes for best texture. Avoid the microwave.

Can I make this without butter?

Absolutely—use olive oil only. It’ll still be delicious, just slightly less rich.

Can I add cheese to the topping?

Yes! Shredded mozzarella or parmesan sprinkled before baking works beautifully.

What if I don’t have instant yeast?

You can use active dry yeast, but dissolve it in warm water first and let it sit for 5–10 minutes before mixing.

Can I freeze the dough?

Yes. After the first rise, punch it down, wrap tightly, and freeze. Thaw in the fridge overnight before using.

What herbs go best with focaccia?

Rosemary, thyme, basil, and oregano are all great. Fresh or dried both work.

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Conclusion

Garlic Butter Focaccia brings together the magic of homemade bread with minimal fuss and maximum flavor. With its crunchy crust, tender interior, and rich, aromatic topping, it’s the kind of bread that disappears fast—whether served at dinner or nibbled as a snack. Once you make this, it’s sure to become a staple in your kitchen.

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