This Garlic Butter Focaccia Will Change The Way You Bake Bread Forever!

Just look at this. Soft, bubbly, and soaked in garlic butter. Buttery, garlicky aroma already fills the kitchen. It smells incredible already. Once it bakes, the top turns golden and crisp, while the inside stays so soft and fluffy. And once you make this, you'll never go back to any other focaccia. Let's make this garlic butter focaccia. This recipe needs just a few ingredients, ones you probably already have in your pantry. It's simple to make, no kneading, and all done in the same day. And in this video, I'll show you how to get those big, beautiful bubbles every single time, and keep the focaccia soft and airy inside. Grab a large mixing bowl. Here I'm using 500 grams of water, about 17.6 ounces. Next comes the yeast. Here I'm using instant dry yeast, about 2 teaspoons or 6 grams. If you're using active dry yeast, add it to warm water, whisk gently, and let it sit for 15 minutes until foamy. Now add 1 tablespoon of honey, and a little salt. I'm using pink salt today. It gives a really nice flavor. And of course, some extra virgin olive oil. Give everything a good mix, and set it aside for a moment. Now let's jump to the flour. When it comes to bread, I always prefer bread flour. Because of its high protein content, it gives the dough strength and elasticity, and that's exactly what helps create those big, airy bubbles. Here I'm using 550 grams, or about 19.4 ounces. Now add the flour straight into the yeast mixture, and bring everything together using a dough whisk or your hands. Mix until there are no dry spots left. The dough should be wet and sticky. That's exactly how it should be. But I'll show you a simple way to handle it using the stretch and fold method. Now cover the bowl, and let it rest for 30 minutes. This resting time allows the flour to absorb the water fully. It hydrates the dough, and makes it smoother. While the dough rests, let's make our garlic confit. Take about two bulbs of peeled garlic, place them in a small, oven-safe bowl, and pour enough olive oil to cover all the cloves. Cover it, and bake at 180 degrees Celsius, 360 degrees Fahrenheit, for about one hour, or until the garlic turns soft and golden. While that's cooking, let's check back on our dough. You can already see it's become smoother and more relaxed. Now, lightly wet your hands. This helps prevent sticking. Then start your first round of stretch and folds. Here's how. Take one side of the dough, lift it gently, stretch it up, and fold it over to the opposite side. Rotate the bowl, and repeat this motion a few times. This simple step strengthens the gluten, without kneading, and it's what helps create that beautiful open crumb and big bubbles inside. It's such an easy process, and once you master it, your focaccia will always turn out perfect. Once you finish your first stretch and fold, cover the bowl again and let it rest for about 30 minutes. When you come back, it's time for the next round. You'll start to see a real difference. The dough that felt sticky and loose earlier now feels smoother, softer, and just a little bouncy when you touch it. Each fold is gently strengthening the gluten, helping it hold air better, and that's what creates those beautiful open bubbles later on. As you lift and fold, you'll notice it's stretching easily, almost silky. That's a good sign. It means the dough is developing strength without being overworked. Once done, cover it again and leave it for another rest, the third round. While the dough relaxes, let's check on our garlic. Just look at that, perfectly cooked. So soft that it almost melts when you touch it. This is what we call garlic confit. Gentle, slow-cooked garlic in oil. And don't forget about that oil. It's full of deep garlic flavor. We'll need it later while blending the butter, and it's also perfect to drizzle on top of the focaccia before baking. Now let's check back on the dough again. You'll see how it's transformed. Smoother, puffier. It's soft, light. Now let's do the last round of stretch and fold. Wet your hands lightly, lift one edge of the dough, stretch it up, and fold it over. Turn the bowl and repeat. You can feel how elastic and airy it's become. Smooth to the touch. Each fold brings it closer to that perfect. Once you finish this round, cover it again and let it rest for the final time. While the dough is resting, let's prepare the garlic confit butter. Here I have some soft butter. Make sure it's at room temperature so it blends easily. Then add those slow-cooked garlic cloves. Some chopped parsley. It adds freshness, a little color, and that herby aroma. Next, add one teaspoon of garlic powder for that deeper flavor. Salt. A bit of black pepper. And some chili flakes for gentle kick. Now pour in that garlic-infused oil. That oil carries all the flavor of the roasted garlic. Blend everything together until smooth and creamy. If it looks a bit thick, drizzle in a little more oil until it becomes silky and spreadable. You can blend it completely smooth if you prefer a fine texture. Look at that. Rich, buttery, aromatic garlic confit butter. It smells incredible already. And this, this will take your focaccia to next level. After the third rest, it's time to prepare the tray. If your tray isn't non-stick, line it with parchment paper. Otherwise, the focaccia will stick. Drizzle in plenty of olive oil and spread it evenly across the surface. Now carefully transfer the dough into the tray. Be gentle here. We don't want to lose all those beautiful air bubbles we worked so hard to build. Just ease it in slowly and spread it out with light hands. This dough now needs its final rise. Cover the tray and let it rest for about one hour or a little more or maybe less. It depends on your kitchen temperature. But remember, don't overproof it. If the dough rises too much, it can collapse when you start dimpling. Before we dimple, preheat your oven to 230 degrees Celsius. That's about 450 degrees Fahrenheit. Now drizzle more olive oil over the top and rub some onto your hands too. It's time for the best part, dimpling. Using all your fingers, press gently across the entire surface. Now spread that garlic confit butter all over the top and do one more round of dimpling. As you press, you'll see the sauce sink beautifully into the dough. The smell right now is incredible. Once ready, bake it in the oven for about 18 to 20 minutes or until golden brown on top. And when you take it out, just look at this. Golden, soft and so airy with those beautiful bubbles inside. While it's still hot, brush a little more garlic butter over the top. That warmth melts the butter and fills your kitchen with the most amazing aroma. It's buttery, garlicky and you just can't stop smelling it. The crust is crisp, the inside soft and fluffy. Every bite full of flavor. It's rich, light and completely addictive. So how was the recipe? I hope you loved it. If yes, don't forget to give a thumbs up and share it with anyone who loves garlic butter focaccia. And of course, subscribe for more delicious bread recipes. Until then, enjoy this beautiful garlic confit butter focaccia.