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Buttery dough focaccia served
Rich and soft focaccia bread made with butter for an extra tender crumb

Buttery Focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
While classic focaccia is dominated by olive oil, this version enlists the richness of butter to make the dough crumb even softer, almost brioche-like. The fat content of the butter delicately coats the flour particles, resulting in an airy but substantial 'comfort food' flatbread. The dimples on top – the trademarks of focaccia – aren't just decorations: they collect the olive oil and spices like tiny pools, so every bite is flavourful.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 45 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large mixing bowl
  • Baking tray (approx. 25x35 cm)
  • Tea towel
  • Sieve

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Crumble the yeast into the lukewarm water, add the sugar, mix, and let stand for 10 minutes until the top starts to froth.

Tip: If the water is too hot (over 50°C), it kills the yeast fungi and the dough will stay flat.
2 ✓

Sift the flour into a large bowl, mix in the salt. Pour in the yeasty water and the olive oil.

Tip: Sifting loosens the flour and removes potential lumps, making the dough homogeneous.
3 ✓

Start kneading the dough. When it has come together, gradually add the soft butter in small portions and work it in completely.

Tip: We add the fat (butter) at the end, because if it contacted the flour directly at the start, it would hinder framework formation (gluten formation).
4 ✓

Knead until the dough is shiny, smooth, and comes away from the sides of the bowl. (This is 10 minutes by machine, 15-20 minutes by hand).

Tip: It is ready if the dough springs back elastically when pressed with your finger.
5 ✓

Grease the bowl thinly with oil, turn the dough into it, cover, and prove in a warm place for 60-90 minutes until doubled in size.

Tip: The oil layer protects the dough from drying out during proving.
6 ✓

Line a baking tray with parchment and drizzle with olive oil. Tip the risen dough into it, and with oiled hands gently stretch it to fill the tray. Cover and rest for another 30 minutes.

Tip: Don't stretch it by force! If it springs back, wait 5 minutes for the strands to relax, then continue.
7 ✓

Preheat the oven to 220°C. Once the resting time is up, oil your fingers and press dimples into the top of the dough right down to the bottom.

Tip: These craters will preserve the precious oil and flavours during baking.
8 ✓

Sprinkle the top with the coarse salt and rosemary leaves, then drizzle with a little more olive oil.

Tip: Salt highlights the sweetness of the dough, whilst rosemary oils bake into the crust.
9 ✓

Bake for 20-25 minutes until the top is deep golden brown. Let cool on a wire rack.

Tip: The rack is needed so steam leaving the hot dough doesn't condense on the bottom, making the crisp crust soggy.

Recipe FAQ

Why is the dough so sticky?
This dough has high water content (hydrated), which makes it porous. Don't add lots of flour, work with oiled hands instead.
There were no holes inside.
You probably squeezed the gas out when shaping, or didn't prove it long enough in the tray before baking.

Ingredients

  • 500 g Plain flour (or bread flour)
  • 20 g Fresh yeast (or 7g dried)
  • 300 ml Lukewarm water
  • 100 g Butter (room temperature, soft)
  • 30 ml Extra virgin olive oil
  • 1 tsp Salt (for dough)
  • 1 tsp Coarse sea salt (for topping)
  • 1 tsp Caster sugar
  • 2 sprigs Fresh rosemary