This focaccia has been a quiet weekend love affair in my kitchen for years and it has a way of turning ordinary evenings into something remembered. I first developed this version during a rainy spring when pantry staples and a jar of olives inspired a simple loaf that would pair with everything from tomato soup to a simple salad. The combination of soft interior, fragrant garlic butter, and a glossy olive oil crust creates a balance of comfort and brightness. Whenever I bring this to a potluck everyone asks how I made the top so golden and the crumb so pillowy The technique is straightforward and forgiving and that is what makes it a keeper I remember the first time my young nephew tucked his face close to the bread and declared it the best he had ever tasted That small moment convinced me this is a bread worth sharing with friends and family The dough is forgiving and the garlic herb butter adds an aromatic layer that sinks into the crumb during folding and proofing The grated Parmesan on top creates a savory crust that stands up to robust olive oil and gives each bite a slight salty snap

Ingredients

• All purpose flour Four cups is the base of the dough Use a reliable brand like King Arthur or Bob s Red Mill for consistent protein levels If you prefer a slightly chewier crumb choose bread flour but adjust water as needed
• Warm water Two cups at about 105 F to 115 F helps activate the yeast If water is too hot the yeast will die and if too cool the rise will be sluggish
• Active dry yeast Two teaspoons will give a steady rise If you use instant yeast reduce the proofing time slightly
• Honey or sugar Two tablespoons feeds the yeast and adds a subtle sweetness that balances the savory topping
• Salt One teaspoon for dough overall seasoning Use kosher salt for ease of measuring
• Extra virgin olive oil One tablespoon in the dough plus additional for greasing and drizzling Choose a fruity oil you enjoy since it finishes the bread
• Salted butter One half cup for the garlic herb butter I like Kerrygold for a rich finish
• Garlic Four cloves minced or finely grated to melt into the butter Keep an eye while cooking so it does not brown
• Parsley One half cup chopped fresh parsley adds freshness and color Flat leaf parsley is my preference
• Parmesan cheese One half cup grated for a savory finish Choose a good quality aged Parmesan for depth of flavor
• Extra virgin olive oil for drizzling Six tablespoons reserved for coating the pan and finishing the top

Instructions

Activate the yeast Combine two cups of warm water with two tablespoons honey or sugar and stir until dissolved The water should feel warm not hot Sprinkle two teaspoons active dry yeast over the surface and give a gentle stir Let it sit in a warm spot about ten minutes until it becomes foamy and has increased in volume This indicates the yeast is alive and active Make the dough In a large mixing bowl whisk four cups all purpose flour with one teaspoon salt to distribute seasoning Pour the foamy yeast mixture into the flour add one tablespoon olive oil and mix until a sticky shaggy dough forms It will be tacky rather than smooth Cover the bowl with a clean towel and set in a warm draft free place for the first rise Allow the dough to roughly double which can take between one and three hours depending on room temperature Infuse the garlic butter Near the end of the first rise melt one half cup salted butter in a small pan over low heat Add four cloves minced garlic and one half cup chopped parsley and gently warm until fragrant about two minutes Avoid browning the garlic as that can introduce bitterness Remove from heat and let the butter cool slightly before adding to the dough Fold in the butter With oiled hands scrape the dough down the sides of the bowl and pour the slightly cooled garlic butter over the surface Using a pick up and fold in method stretch the dough up and fold it over itself eight times rotating the bowl as you go This builds structure without heavy kneading Cover and let rest for fifteen minutes to relax the gluten and allow the butter to integrate Shape and final proof Grease a nine by thirteen inch pan with olive oil and pour in four to six tablespoons to coat the bottom Transfer the dough into the pan and gently stretch it to fit the corners Avoid tearing by letting the dough relax and stretching again if needed Cover and let rise for forty five minutes until puffy for the third proof Top and bake After the final rise sprinkle one half cup grated Parmesan and any additional herbs over the dough Drizzle another four to six tablespoons olive oil over the surface Use oiled fingertips to dimple the dough creating the classic indentations Preheat oven to four hundred fifty F one hundred and thirty two C and bake for eighteen to twenty two minutes until deeply golden and crisp on top Allow to rest ten to fifteen minutes before slicing

Storage Tips

Store cooled focaccia wrapped in plastic wrap or in an airtight container at room temperature for up to two days For longer storage slice and freeze single portions wrapped tightly in plastic and placed in freezer safe bags To reheat thaw at room temperature if frozen then warm in a three hundred fifty F one hundred and seventy seven C oven for ten to fifteen minutes for a crisp exterior Microwave will soften but will not restore the crisp crust

Ingredient Substitutions

If you need a dairy free version replace the butter with a neutral oil such as melted light olive oil or vegan butter The Parmesan can be omitted or replaced with a vegan grated alternative Expect a slightly less rich finish If you want a whole grain variation substitute up to half the all purpose flour with white whole wheat or spelt flour You may need to add a tablespoon or two of water as whole grain flours absorb more liquid

Serving Suggestions

Serve warm torn pieces with extra olive oil and balsamic for dipping Pair with a green salad or use slices as a base for open face sandwiches Add roasted vegetables or thinly sliced prosciutto for a heartier plate For parties cut into squares and serve with a selection of cheeses olives and cured meats for an easy antipasto style spread

Cultural Background

Focaccia traces its roots to ancient flat breads in the Mediterranean and has evolved into many regional variations in Italy From Liguria comes the classic flavored with olive oil and herbs while other regions incorporate potatoes or focaccia dolce a sweet version This garlic butter adaptation leans on the Italian tradition of high quality olive oil and simple seasoning to showcase great ingredients

Seasonal Adaptations

In spring add thinly sliced spring onions or edible flowers before baking For summer top with halved cherry tomatoes and a sprinkle of basil in the final minutes of baking In autumn fold in caramelized onions and rosemary while winter invites roasted garlic and a scattering of toasted pine nuts Use seasonal produce to keep the bread feeling fresh throughout the year

Meal Prep Tips

Prepare the dough the night before and proof in the refrigerator overnight for a slow cold fermentation This develops flavor and frees up morning time Remove from the fridge two hours before shaping to come to room temperature and proceed with the steps For packed lunches slice and wrap portions in parchment and foil to maintain a good texture until reheating

There is a particular joy in making bread from simple ingredients and sharing it with people you care about The garlic butter focaccia is approachable and rewarding and I hope it becomes a small tradition in your kitchen as it has in mine