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

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:

https://youtu.be/Gk3GBalRvsk?si=M-XbyPi17cQ6UpO1

#focaccia #nokneadbread #garlicbread #breadrecipe #bread #easybread #focacciabread #howtomakebread #homemadebread #theapron #theapron41

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 g of water about 17.6 oz Next comes the yeast Here I’m using instant dry yeast about 2 tea spoons or 6 g 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 tbsp 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 g or about 19.4 oz 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° C 360° F for about 1 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 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 confett 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’ve 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 1 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° C That’s about 450° F 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.