Croissant Focaccia
Croissant Focaccia is the ultimate buttery twist on classic focaccia! With layers of grated butter folded into the dough and a golden, flaky finish, this recipe delivers the rich flavor of a croissant with the ease of homemade focaccia. Perfect for breakfast, sandwiches, or simply tearing and sharing!
What happens when you take the best parts of a croissant—the buttery layers, the delicate flakiness—and combine them with the pillowy goodness of focaccia?
You get Croissant Focaccia, the dreamiest mashup of textures and flavors! This recipe infuses traditional focaccia with rich butter, creating a crisp yet tender bite that will have you reaching for another piece (and maybe a third).
Whether you’re serving it alongside a meal, using it for sandwiches, or enjoying it warm with a drizzle of honey, this croissant-inspired focaccia is pure comfort food magic.
Why You’ll Love This Recipe:
- Buttery, flaky texture reminiscent of a croissant
- Easy to make with a simple stretch-and-fold technique
- Baked to golden perfection with a buttery crust
- Versatile—serve it sweet or savory!
Croissant Focaccia
Description
Croissant Focaccia is the ultimate buttery twist on classic focaccia! With layers of grated butter folded into the dough and a golden, flaky finish, this recipe delivers the rich flavor of a croissant with the ease of homemade focaccia. Perfect for breakfast, sandwiches, or simply tearing and sharing!
Ingredients
- 420 grams of Warm Water
- 6 grams (1 and ½ teaspoons) Instant Yeast
- 10 grams (2 teaspoons) Honey
- 20 grams (1 heaping tablespoon) Olive Oil
- 500 grams White Bread Flour
- 10 grams (2 teaspoons) Kosher Salt
- 1 stick Salted Butter, grated (see note at the beginning of the recipe instructions)
Instructions
- Grate the Butter: Grate your butter using a box grater onto parchment paper. Spread the butter shreds out and place them in the freezer while you bloom your yeast.
- In a large mixing bowl, pour in your 420 grams of warm water, 6 grams of instant yeast, and 10 grams of honey and give this a gentle whisk. Allow the yeast to bloom for 15 minutes before adding the other ingredients.
- Pour in 500 grams of white bread flour, 10 grams of kosher salt, and 20 grams of olive oil to your bloomed yeast. Using a dough whisk or your hands, gently stir the ingredients together until it’s a shaggy mess.
- Cover with a clean tea towel and let sit on the counter at room temperature for 15 minutes.
- After 15 minutes, take your butter from the freezer and sprinkle half of it into the bowl, right over the shaggy dough.
- Stretch and Fold: Using a wet hand, stretch and fold your dough all the way around the bowl. Reach in, pull up a clump, and pull it over to the other side, working all the way around the dough ball.
- Cover and let sit for 15 more minutes.
- After 15 minutes, repeat the stretch and fold step with the remaining butter shreds from the freezer.
- Cover the bowl and let rise for 90 minutes on your countertop at room temperature.
- Oil a 9×13 baking tray (I prefer either aluminum or enamelware, something thinner than a glass dish) and add two tablespoons of olive oil.
- Dump your dough into the baking tray and pull it out as far as it will reach.
- Fold your dough into thirds, like a letter, and flip so the seam side is down.
- Cover your tray with a tea towel and let rise another 90 minutes on the counter at room temperature.
- Preheat your oven to 425˚, and melt three tablespoons of butter.
- Uncover your dough and pull it out to the sides.
- Using wet fingers, dimple the dough gently.
- Then, pour the melted butter over top and sprinkle with flaky sea salt.
- Bake at 425 degrees for 15-25 minutes on the lowest rack.
- When the bread is baked, remove it from the oven and gently pull the bread from the baking tray, placing a wire rack to cool.
- Serve however you want to! Makes a fantastic dipper for Italian Night, sandwiches, appetizers, little snacks, etc.
Step-by-Step Process of Making Croissant Focaccia Bread
I use a one-day focaccia recipe that is so simple, even I, the non-baker, can do it!
It’s actually super relaxing, too.
When you’re ready for the process of “stretch and fold,” you’ll add in your grated butter. It slowly gets distributed throughout the dough when you reach in and stretch the dough up and fold it over to the other side. ((Watch the video to see what I mean!))
When your dough is ready for the baking dish, you’ll let it proof for 90 minutes, and I like to use a mixture of olive oil AND melted butter on the bottom of the pan.
I’ve done it both ways, and using only olive oil is fine, but the extra melted butter and the olive oil do two things:
- It adds a buttery layer to the bottom of the bread. Yum!
- The olive oil helps the butter (and the bottom crust!) not burn.
I use wet fingers to make the dimples before I add the melted butter on top.
Bake your croissant focaccia, and let it cool on a wire rack for optimal crispy bottomed texture!
