Description
A pillowy, dimpled focaccia bread infused with roasted garlic butter that creates an irresistibly aromatic and flavorful comfort bread with a golden crispy crust and tender interior.
Ingredients
Scale
- 2 bulbs garlic
- 1 tablespoon olive oil
- 100g unsalted butter, at room temperature
- 30g chives, finely sliced
- 50g parmesan, grated
- Salt and pepper
- 700g bread flour
- 680g lukewarm water (100°F/34°C)
- 7g dry yeast
- 12g fine sea salt
- 1 tablespoon honey (optional)
- 60g extra virgin olive oil
- 4 tablespoons garlic butter
- Flaky sea salt for finishing
Instructions
- Preheat oven to 160°C/320°F. Slice tops off garlic bulbs, drizzle with olive oil, season with salt and pepper, and bake for 1 hour.
- Remove garlic from oven, cool slightly, then squeeze roasted cloves from skins.
- Blend roasted garlic, butter, chives, parmesan, salt and pepper in food processor until smooth.
- Mix lukewarm water, yeast and honey in medium bowl, let sit 5 minutes until foamy.
- Combine flour and salt in large bowl, add yeast mixture and mix until no dry parts remain. Cover and rest 10 minutes.
- Perform stretch and fold technique with wet hands – stretch dough up and fold over, rotate bowl, repeat 4 times total. Rest 10 minutes.
- Repeat stretch and fold until neat ball forms.
- Transfer to oiled bowl, cover tightly and refrigerate 18-72 hours for first proof.
- Oil baking tin (34cm x 23cm x 5cm), transfer dough and stretch into rough rectangle. Cover with damp towel and rise 2-3 hours.
- Preheat oven to 200°C/390°F. Melt 4 tablespoons garlic butter.
- Dimple dough surface with fingers, drizzle with melted garlic butter and 1 tablespoon olive oil, sprinkle with flaky salt.
- Bake 30 minutes until golden. Cool on wire rack 30 minutes before slicing.
Notes
- High hydration dough (95%) creates the perfect tender texture
- Long cold fermentation (18-72 hours) develops complex flavors
- Roasted garlic becomes sweet and mellow, not harsh
- Stretch and fold technique replaces traditional kneading
- Keep dough covered during final rise to prevent crusty top
- Best enjoyed fresh but keeps 2-3 days wrapped in kitchen towel
- Refresh day-old focaccia in 350°F oven for 5-10 minutes
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: garlic butter focaccia, homemade focaccia, roasted garlic bread, Italian bread recipe, artisan bread, high hydration dough, fermented bread, comfort food