focaccia bread, focaccia recipe, how to make garlic bread, italian focaccia, no knead focaccia, no knead bread…Easy no-knead garlic butter focaccia recipe! Soft, fluffy, and crispy with big bubbles and rich garlic flavor. Perfect homemade bread for beginners—better than bakery. @Theapron41
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For the best results, I recommend using a kitchen scale to measure ingredients in grams. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. Thanks
Watch this video till the end for the complete recipe and all my tips to get perfect focaccia every time.
Ingredients:
For dough
Water- 500g, 2.1 cups, 17.6 oz
Instant dry yeast- 2 tsp, 6g
Honey- 1 tbsp, 20g, 0.75 oz
Pink salt-1 tsp
EVO- 40 ml, 3 tbsp, 1.35 oz
Bread flour- 550g, 19.4oz, 4.3 cups
For garlic butter sauce
Garlic – 2 Bulbs, 20–25 cloves
Olive oil- as needed
Butter- 100g, 0.45 cup, 3.5 oz
Parsley- 2 tbsp
Garlic powder- 1 tsp, 4g
Salt – to taste
Pepper- ⅓ tsp
Chili flakes- 1 tsp
Baking pan size 23 × 34 × 3 cm.
Methods:
1-Mix Wet Ingredients
In a large bowl, combine water, yeast, honey, salt, and olive oil.Mix everything well until fully combined.
2-Add Flour & Combine
Add bread flour into the wet mix and bring it together using a dough whisk or your hands.The dough should be soft, wet, and sticky .
3-First Rest
Cover the dough and let it rest for about half an hour.This helps the flour absorb the water and makes the dough easier to handle.
4-Make Garlic Confit
Peel the garlic, place it in a small oven-safe bowl, and cover with olive oil.
Bake until soft, golden, and fragrant.
5-Stretch & Fold (3 Rounds)
Wet your hands slightly and stretch and fold the dough from all sides. Repeat this process two more times, resting in between.
6-Prepare Garlic Butter
Blend the roasted garlic with soft butter, chopped parsley, garlic powder, salt, pepper, chili flakes, and a little garlic oil.Blend until creamy and smooth.
7-Prepare Tray
Oil your tray generously or line it with parchment paper.Gently transfer the dough, keeping all those air bubbles inside.
8-Final Proof
Cover and let it rise one last time until light and puffy.Avoid over proofing, we want it airy, not collapsed.
9-Dimple & Add Garlic Butter
Preheat the oven 230 C/ 450F. Drizzle olive oil on top and rub some onto your hands.Dimple the dough using your fingertips, then spread the garlic butter all over and dimple once more so the flavor soaks in.
10-Bake
Bake for 18-20 min, or until the top is golden and crispy, and the inside feels light and soft.
11-Finish
Brush more garlic butter on top while the focaccia is still hot.
Enjoy the buttery aroma, the crispy crust, and those big, soft bubbles inside.
Best Tips for Better Focaccia:
1-Hydration matters. Keep your dough soft and slightly sticky. A wetter dough always gives a lighter, open crumb.
2-Use high-protein bread flour. It gives the dough strength and helps it trap air , that’s how you get those big, airy bubbles.
3-Be patient with fermentation. Let the dough rise slowly.
In warm weather, reduce the yeast slightly; in winter, give it more time or a bit more yeast.
4-Handle dough gently. Never punch down or over-handle the dough.When transferring to the tray, move it softly to keep all those air pockets inside.
5-Don’t skip the final proof. That last 45–60 minutes makes all the difference. It relaxes the dough and develops texture.
more NO-KNEAD bread videos:
#focaccia #nokneadbread #garlicbread #breadrecipe #bread #easybread #focacciabread #howtomakebread #homemadebread #theapron #theapron41
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