This garlic butter focaccia has been my comfort baking triumph for lazy weekends and impromptu dinner parties. I first learned this version while trying to stretch pantry staples into something special; the combination of a simple, sticky dough and a bright garlic-herb butter transformed a basic loaf into something the whole family fights over. The exterior crisps to a golden brown while the interior stays pillowy and open, studded with fragrant garlic and fresh parsley.

What makes this bread so memorable is the contrast: rich butter and robust garlic balanced by the grassy bite of extra virgin olive oil and the salty finish of grated Parmesan. It arrived on our table at a small holiday gathering and instantly became the evening’s star—guests tucked pieces between bites of roast and used it to mop up sauces. It’s forgiving for beginners yet offers techniques that will sharpen your feel for dough and temperature control.

Ingredients

• All-purpose flour (4 cups): Use a reliable brand like King Arthur or Gold Medal for consistent results. The higher protein gives structure but still yields a tender crumb.
• Warm water (2 cups): Aim for about 105–115°F. Warm water wakes the yeast without killing it; use an instant-read thermometer if you have one.
• Active dry yeast (2 teaspoons): Regular active yeast works well here; if using instant yeast, reduce proof time slightly.
• Honey or granulated sugar (2 tablespoons): Feeds the yeast and lends a touch of sweetness that rounds the flavor—honey gives a slightly deeper note.
• Salt (1 teaspoon): Enhances flavor and controls yeast activity—use fine sea salt or kosher salt.
• Extra virgin olive oil (1 tablespoon for dough + up to 10–12 tablespoons for pan and finishing): Pick a fruity, peppery oil for the best aroma; reserve good finishing oil to drizzle after baking.
• Salted butter (1/2 cup): The butter is melted and infused with garlic for richness; if preferred, use unsalted and add a pinch more salt.
• Garlic (4 cloves): Minced or grated for maximum flavor dispersion; grating with a microplane gives a smoother infusion.
• Fresh parsley (1/2 cup, chopped): Brightens the butter and cuts the richness; flat-leaf parsley is ideal.
• Grated Parmesan (1/2 cup): Adds savory, salty crunch on top—use Parmigiano-Reggiano or Pecorino for depth.

Instructions

Activate the yeast:In a large bowl whisk 2 cups of warm water with 2 tablespoons honey or sugar until dissolved. Sprinkle 2 teaspoons of active dry yeast over the surface, stir gently, and let sit in a warm spot for about 10 minutes. It should look foamy and smell yeasty—if not, the yeast may be old and should be replaced.Combine dry ingredients:In a separate large mixing bowl combine 4 cups of all-purpose flour with 1 teaspoon salt. Whisk to distribute the salt evenly so you don't get pockets of salty dough later.Mix the dough:Pour the foamy yeast mixture into the flour, add 1 tablespoon extra virgin olive oil, and mix until a sticky, shaggy dough forms. No need to knead vigorously—this dough is relaxed. Cover the bowl with a clean towel or plastic wrap and place in a warm spot for the first rise until doubled, about 1–3 hours depending on room temperature.Prepare garlic-herb butter:Near the end of the first rise, melt 1/2 cup salted butter in a small saucepan over low heat. Add 4 minced garlic cloves and 1/2 cup chopped parsley. Keep the heat low and gently warm until fragrant, 1–2 minutes—do not let the garlic brown. Remove from heat and let cool slightly so it won’t kill the yeast when added to the dough.Stretch and fold with butter:When the dough has doubled, oil your hands and scrape the sides of the bowl. Pour the slightly cooled garlic-herb butter over the dough. Using the pick-up-and-fold method, rotate the bowl and stretch the dough over itself 8 times to build structure. Cover and rest 15 minutes to relax the gluten.Oil the pan and shape:Generously grease a 9x13-inch pan with extra virgin olive oil—pour 4–6 tablespoons to coat the bottom. Transfer the dough carefully to the pan and, with oiled hands, gently stretch it to fit without tearing. Cover and let rise for 45 minutes for the final proof.Top and bake:After the final rise, sprinkle 1/2 cup grated Parmesan evenly over the surface and drizzle another 4–6 tablespoons extra virgin olive oil. With clean, oiled fingertips, press dimples into the dough to create the classic focaccia texture. Preheat the oven to 450°F (232°C) and bake 18–22 minutes until deeply golden and crisp on top. Optionally drizzle a little more olive oil right after baking for gloss and flavor.Cool and serve:Remove from the oven and let cool 10–15 minutes before slicing. Serve warm or at room temperature—perfect with soups, salads, or simply on its own.

Storage Tips

For day-to-day storage keep the focaccia in a paper bag at room temperature for up to 48 hours to preserve the crust; plastic will soften the crust quickly. For longer storage, slice the cooled bread, wrap portions in plastic wrap followed by foil, and freeze for up to 3 months. To reheat from frozen, unwrap and warm in a 350°F (177°C) oven for 8–12 minutes; fresh olive oil brushed on before reheating refreshes the top.

Ingredient Substitutions

If you’re avoiding dairy, omit the butter and increase olive oil by 2 tablespoons, adding minced garlic directly to warm oil late in the process. For a whole wheat variation, substitute up to 25% of the flour with whole wheat flour—expect a slightly denser crumb and richer flavor. To make it vegan, use a plant-based buttery spread and ensure your cheese substitute is dairy-free; flavor will be different but the technique remains the same.

Serving Suggestions

This focaccia shines as a table centerpiece: tear pieces for a rustic bread basket, slice for sandwiches with roasted vegetables and provolone, or serve alongside a hearty tomato soup. Garnish with extra chopped parsley and a light sprinkle of flaky sea salt for contrast. For brunch, pair with whipped ricotta and honey or a selection of cured meats and olives.

Cultural Background

Rooted in Italian baking traditions, focaccia originated as a simple flatbread cooked on a hearth. Regional variations across Italy range from the Ligurian classic brushed with olive oil and rosemary to more elaborate topped versions with tomatoes or onions. This garlic-butter adaptation leans into northern European buttered bread influences while keeping the foundational olive oil-driven texture that makes focaccia distinct.

Seasonal Adaptations

In summer, press halved cherry tomatoes and torn basil into the dough before baking for a bright, seasonal variation. In winter, swap parsley for rosemary and fold in caramelized onions for deeper flavor. Holiday gatherings welcome additions like roasted garlic bulbs and a scattering of toasted pine nuts for festive texture.

Meal Prep Tips

For meal prep, portion the dough after the first rise into two pans for staggered baking—one for tonight, one for the freezer after par-baking. Alternatively, refrigerate the dough in an oiled bowl overnight for a slow ferment that develops more complex flavor; bring it to room temperature before final shaping and proofing. Use shallow airtight containers for leftover slices to prevent sogginess.

At heart, this focaccia is about generosity—of oil, of flavor, and of sharing. Make a pan for a weeknight dinner and you’ll find it elevates even the simplest meals. Experiment with herbs and toppings, but remember the fundamentals: warm water, patient rises, and plenty of olive oil. Happy baking.