Garlic Butter Focaccia: The Ultimate Guide

Name: Garlic Butter Focaccia: The Ultimate Guide
Cook time: 25 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 200g Bread Flour; 3g Salt; 3g Dry Yeast; 200g Water; 40g Unsalted Butter; 1 tbsp Grated Parmesan Cheese; 2 tbsp Garlic Paste; 1 tsp Dried Basil; 0.5-1 tsp Salt; To taste Black Pepper; As needed Olive Oil

Original video byHaruan

"Learn to make this addictive garlic butter focaccia with this detailed recipe. It's a salty, oily, garlicky delight, perfect as a side or snack. This recipe addresses common beginner issues for perfect results!"

BreadCook: 25 min

🥬Ingredients

Bread Flour200g
All-purpose works too, but bread flour gives a chewier texture.
Salt3g
Dry Yeast3g
Water200g
Unsalted Butter40g
Grated Parmesan Cheese1 tbsp
Garlic Paste2 tbsp
Dried Basil1 tsp
Salt0.5-1 tsp
Adjust to taste
Black PepperTo taste
Olive OilAs needed

📝Instructions

Measure 200g of bread flour into a small bowl. Don't worry too much about being exact – a few grams over or under won't matter.

Add 3g of salt to the bowl.

Add 3g of dry yeast.

Pour in 200g of water. It's okay if you go slightly over; just balance it out with a bit of flour.

Mix everything together with a rubber spatula until just combined. Don't worry about creating a smooth dough – a shaggy, wet mixture is perfect.

Cover the bowl and let it rest for 10 minutes at room temperature. This allows the flour to fully absorb the water.

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CHEF'S WISDOM

This rest, called 'autolyse', helps develop gluten and improves the dough's elasticity.

After 10 minutes, press down on the dough with the rubber spatula several times to mix. Then, let it rest again for another 10 minutes.

Repeat the process of pressing and mixing. Rest the dough for a final 10 minutes.

Lightly knead the dough in the bowl. Then, transfer the dough to a 20cm x 27cm baking pan lined with parchment paper.

Crumple the parchment paper before placing on the baking sheet to create a non-stick surface.

Drizzle olive oil over the parchment paper.

Pour the dough into the prepared pan. Use a rubber spatula to spread the dough, but don't worry about making it perfect..

Let the dough proof in a warm place for 1 to 2 hours, or until it has nearly doubled in size. You can also use your oven's proofing function if it has one.

💡

CHEF'S WISDOM

A longer proofing time develops more flavor and creates a lighter, airier focaccia.

While the dough is proofing, melt 40g of butter in the microwave in 10-second intervals.

⚠️

Caution

Microwave in short bursts to prevent splattering.

Add 1 tablespoon of grated Parmesan cheese, 2 tablespoons of garlic paste, and 1 teaspoon of dried basil to the melted butter.

Add 0.5-1 teaspoon of salt, or more to taste. Remember, focaccia should be fairly salty.

Add black pepper to taste.

Once the dough has proofed, drizzle olive oil over the top and create dimples with your fingers.

Spread the garlic butter evenly over the dough, making sure to get into all the dimples.

Bake in a preheated oven at 220°C (428°F) for 25-30 minutes, or until golden brown and crispy.

*If English subtitles do not appear, please click the CC button on the player.

⭐Keys to Success

✓Don't worry about making the dough perfect. Focaccia is meant to be rustic!
✓Allow a generous 1-2 hour proofing time for best flavor and texture.
✓Don't be shy with the garlic butter! It's what makes this focaccia so good.
✓Bake until deeply golden brown for a crispy, addictive crust.

⚠️Avoid These Pitfalls

✗Using overly precise measurements. A little extra flour or water won't ruin the focaccia.
✗Not proofing long enough. This results in a dense, less flavorful bread.
✗Being afraid of the salt. Focaccia needs a good amount of salt to balance the oil and garlic.
✗Forgetting to poke dimples in the dough before baking. This prevents the focaccia from puffing up like pita bread.

🛡️Safety Notes

•Use caution when melting butter in the microwave. Heat in short intervals to prevent splattering.
•Be careful when handling the hot baking sheet after baking.