Garlic Butter Focaccia
Experience the rich flavors of homemade Garlic Butter Focaccia, a fluffy Italian bread infused with garlic and butter, perfect for dipping or serving alongside meals.
Ingredients
Bread Ingredients
- 2 cups all-purpose flour Essential for the structure of the bread.
- 1 cup warm water Activates the yeast.
- 1 tablespoon active dry yeast The leavening agent that helps the bread rise.
- 1 teaspoon sugar Feeds the yeast for better fermentation.
- 1 teaspoon salt Enhances flavor.
- 3 tablespoons olive oil Adds moisture and richness; use quality oil for the best flavor.
- 4 cloves garlic, minced The star flavor of the focaccia.
- 2 tablespoons fresh rosemary, chopped Provides a wonderful herbal aroma and taste.
- Butter for brushing To create that delectable, golden crust.
Instructions
Preparation
- Start by gathering all your ingredients. Measure them out correctly to ensure a consistent and successful outcome.
- In a mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes bubbly and frothy.
- Once the yeast is activated, add in the flour, salt, olive oil, minced garlic, and chopped rosemary. Mix until a dough begins to form.
- Dust a clean surface with flour and turn out the dough. Knead it for about 5 minutes until the dough is smooth and elastic.
- Place the kneaded dough into a greased bowl. Cover with a cloth and let it rise overnight in the refrigerator or at room temperature for 1-2 hours.
Baking
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, transfer it to a greased baking sheet. Use your fingers to stretch it out to your desired thickness and create dimples in the dough.
- Melt some butter and brush it generously over the top of the dough. Sprinkle with a little extra rosemary.
- Place the focaccia in the preheated oven and bake for 20-25 minutes or until it is golden brown on top.
Serving
- Once baked, remove the focaccia from the oven and let it cool slightly. Slice into squares and serve warm.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 2 days. Can be frozen for up to 3 months and reheated in a preheated oven.