Focaccia Bread With Garlic Butter Herbs

This Focaccia Bread with Garlic Butter and Herbs is crispy, soft, and full of flavor. Topped with caramelized red onions, garlic butter, and fresh herbs — easy and delicious!

Prep Time 15

Cook Time 15

Rise time and baking time 1 30

Total Time 2

Ingredients

Focaccia

▢ ½ tablespoon honey
▢ ¾ cup lukewarm water + 1 tablespoon
▢ 2 teaspoons yeast, instant
▢ 4¾ cups all-purpose flour
▢ 1 teaspoon garlic powder
▢ 4 tablespoons butter room temperature
▢ 3 tablespoons olive oil extra vierge
▢ 1½ teaspoon salt

Topping

▢ ½ tablespoon olive oil
▢ 1 tablespoon butter
▢ 1 red onion sliced into rings
▢ ½ teaspoon sea salt
▢ 3 tablespoons butter room temperature
▢ 2 cloves garlic finely chopped
▢ ½ teaspoon sea salt flakes
▢ 15 grams fresh herbs dill, basil, oregano, thyme, chives, chopped

Instructions

Caramelized red onion

Melt butter with olive oil in a pan.
1 tablespoon butter, 3 tablespoons olive oil
Add onion and ¼ teaspoon salt. Cook on low heat for 15 minutes until soft and golden. Set aside.
1 red onion, ½ teaspoon sea salt

Prepare the dough

Mix yeast, honey, and warm water. Let sit 5 minutes until bubbles form.
½ tablespoon honey, 2 teaspoons yeast, instant, ¾ cup lukewarm water
Combine with flour, garlic powder, olive oil, and butter.
4¾ cups all-purpose flour, 1 teaspoon garlic powder, 4 tablespoons butter , ½ tablespoon olive oil
Knead for 5 minutes, then add salt and knead for 5–10 minutes more until soft and elastic.
1½ teaspoon salt
Then add the salt to the dough and knead for another 5 to 10 minutes until the dough feels soft and elastic. If the dough is too sticky, add some extra flour.

Rise and shape

Place dough in a greased bowl, turn once, cover, and let rise for one hour.
Flatten, shape into a rectangle (8 × 4 inches (20 × 10 cm)), and place on a floured baking sheet.
Make holes (about ⅔ depth) with your fingers, cover with plastic foil, and let it rest for 30 minutes.

Bake

Preheat the oven to 450 °F or 410 °F.
Bake 15 minutes or until golden and hollow when tapped (otherwise bake for another 5 minutes extra and check again).

Finish

Mix butter, and garlic.
3 tablespoons butter, 2 cloves garlic
Brush over hot bread and top with herbs, the caramelized onions, and sea salt flakes.
15 grams fresh herbs, ½ teaspoon sea salt flakes

NOTES

1. Can I use dried herbs instead of fresh? Yes, use about one-third the amount since dried herbs are more concentrated.

2. Variations

Cheesy: Add mozzarella or Parmesan before baking.
Mediterranean: Add olives or sun-dried tomatoes.
Mini focaccias: Shape into small rounds for easy servings.

3. Storage

Fridge: Store up to 2 days in an airtight bag.
Freezer: Up to 1 month; reheat in the oven for 10 minutes at 350°F (180°C).
Reheat: Warm briefly in the oven to restore crispness.

Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen