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
Scale
- 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.
