Garlic Butter Focaccia

Ingredients

• 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
• 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

1. 1Mix Wet Ingredients: In a large bowl, combine water, yeast, honey, salt, and olive oil. Mix everything well until fully combined.
2. 2Add 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. 3First 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. 4Make 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. 5Stretch & 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. 6Prepare 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. 7Prepare Tray: Oil your tray generously or line it with parchment paper. Gently transfer the dough, keeping all those air bubbles inside.
8. 8Final Proof: Cover and let it rise one last time until light and puffy. Avoid over proofing, we want it airy, not collapsed.
9. 9Dimple & 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. 10Bake: Bake for 18-20 min, or until the top is golden and crispy, and the inside feels light and soft.
11. 11Finish: Brush more garlic butter on top while the focaccia is still hot.