Garlic butter no knead focaccia

Garlic Butter
2 bulbs garlic
1 tbsp olive oil
100 g unsalted butter at room temperature
30 g chives finely sliced
50 g parmesan grated
salt and pepper
Focaccia
700g bread flour
680g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration
7g dry yeast
12g fine sea salt
1 tsp honey (optional)
60g extra virgin olive oil
4 tbsp garlic butter

Method
Garlic Butter
1. Preheat oven to 160 degrees Celsius / 320 degrees Farenheit.
2. Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into an oven proof dish and drizzle with olive oil and a generous amount of salt and pepper. Bake for 1 hour.
3. Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
4. Place the garlic cloves, butter, chives, parmesan and pinch of salt and pepper into a food processor and blend. Alternatively, everything can be mashed together with a fork in a large bowl.

Focaccia
1. In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
2. In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
3. Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
4. Repeat the stretch and fold method until a neat ball has formed.
5. In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1.
6. Prepare a baking tin by greasing it with 20g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 - 3 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top.
7. Preheat the oven to 200 degrees C / 390 degrees F
8. Melt 4tbsp of garlic butter in the microwave or on a low heat on the stovetop.
9. Once the dough has risen, use your fingers to dimple the dough. Drizzle the dough with the garlic butter and 1 tbsp of olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt. Bake for 30 minutes or until the dough has developed a golden crust on top.
10. Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 30 minutes before slicing into it.
#garlicbutter #garlicbread #garlicconfit #focaccia #nokneadfocaccia

[daenskitchen]

Recipes are now in my descriptions but can always be found on my website and linked in my YT community section!

[sevenpenceLOLZ]

i love to know that everyone has agreed that garlic is the best.

[EmorettaRobinson]

The way I've just been watching this over and over and over again. It's soothing, satisfying and looks delicious. Also I'd like to acknowledge the way you're able to peel the garlic without mashing them. I actually heard about a trick Martha Stewart uses by putting the garlic in a metal bowl, covering it with another bowl and then shaking it. I've done that before.

[SureidoStudio]

We made this in my FCS class today at school, it was really good.

[Danie_pixie]

I am making this with sourdough starter I can't wait to see how this turns out!

[kidcoma]

that Focaccia looks godly... it's very difficult to make it with such high moisture

[demonica]

I have been gluten free for 25 yrs bc of allergies. And YOU MAKE ME CRAZY!!!! Im going over the edge!!!

[ritadraille]

! This recipe is everything ! I doubled it so I could have enough to share . So crispy !
Letting it cool after baking is a good tip.
First bread recipe I’ve ever made

[kennethwong]

This channel is perfect for garlic fans

[Kiki_]

This popped up on my feed and my first thought was "oh I haven't seen the garlic-and-oil-lady in a while" haha

[manuelenrique]

This channel’s name should be “garlic and olive lol.”

[Amruta-tvur]

As soon as I heard the crunch sound while cutting the bread, I wanted to reach inside my phone and take a piece of that bread to eat.. 🤤

[conniestar]

OMG! As you cut through the baked bread, it was a symphony to my ears! Loved it. Thank you ❤️

[ishanasharma]

to all those saying that that's a lot of oil and butter- its exactly how restaurants make it

[johansalter]

This is the best looking Focaccia I've seen, crispy on the outside and fluffy on the inside, gorgeous and I bet it tastes amazing.

[wassupbhavesh]

garlic deity has blessed my feed again. 🙏🏻

[-rafelia]

The recipe in the descriptions are really helpful

[irisnunez]

Good grief! That must taste so delicious 😋

[greyline]

The end result had me literally saying wow in slow motion 😂
Perfect bread

[itsmekurmt]

she singlehandedly keeps the oil business afloat