Parmesan Herb Butter Focaccia
Prep: 30 minutesCook: 25 minutesServings:8🟢 Easy
Baking🌍 Italianeasysavorybreadside dishherbfocaccia
Ingredients
- Bread flour- 600g, 5 cups, 21.15 oz
- Garlic powder- 1 tsp, 5 g
- Salt flakes- 7g, 1.5 tsp
- Water- 540g, 19.05 oz, 2.3 cups
- Instant dry yeast- 1.5 tsp, 4.5 g
- EVO (olive oil)- 30 ml, 2 tbsp
- Unsalted butter- 100g, 3.5 oz
- Parmesan herb- 2 tbsp, 10 g
Instructions
- 1Mix all dry ingredients. Add liquids and mix until a loose, sticky dough forms.
- 2Cover and rest until fully hydrated and relaxed.
- 3Build structure with three gentle stretch and fold rounds, resting between each.
- 4Finish with one coil fold to trap air and strengthen the dough.
- 5Let the dough proof until light, bubbly, and jiggly.
- 6Transfer to a buttered tray. Add butter and parmesan herb mix, then fold the dough over itself.
- 7Let it rise again until airy and almost doubled.
- 8Dimple gently, add steam to the oven, and bake 230 C / 450F for 22-25 min or until deeply golden.
- 9Brush with butter while hot. Cool slightly, and then slice.
Tips
- *Flour matters: Use bread flour if you have. Higher protein holds gas better, giving you a lighter crumb and bigger bubbles.
- *Hydration creates openness: A wetter dough leads to an airy texture. Don’t add extra flour too quickly. Let the dough hydrate and relax first.
- *Proof gently, not too long: Well proofed dough feels light and jiggly, with small surface bubbles. Over proofing weakens structure and flattens the bread.
- *Steam helps oven spring: creating steam at the start of baking keeps the surface flexible, allowing the dough to expand before the crust sets.
- *Bake hot and long enough: A hot oven ensures a crisp crust and fully baked crumb. Don’t rush it.