Imported from TikTok
Viral Croissant Focaccia
A high-hydration focaccia enriched with grated frozen butter, creating a crisp, flaky crust and soft, layered interior. Serve warm with butter and jam.
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Ingredients
- 400 g Warm water (About 25°C/77°F; warm, not hot)
- 10 g Fine salt
- 7 g Instant yeast
- 15 g Maple syrup
- 30 g Olive oil (20 g for the dough, plus about 10 g for the baking tray)
- 500 g Bread flour
- 200 g Unsalted butter (Frozen solid, then coarsely grated into thin shavings)
Steps
- 1
Combine the warm water, salt, instant yeast, maple syrup, olive oil, and bread flour in a large bowl. Mix until no dry flour remains and a sticky, rough dough forms.
- 2
Cover the bowl and leave the dough in a warm, draft-free place for about 2 hours, or until it has visibly doubled in size. An oven with only the light switched on can provide a suitable proving environment of approximately 25°C/77°F; do not turn on the oven heat.
- 3
When the dough has doubled, keep the butter frozen or very cold until the last moment. Coarsely grate it into thin shavings using a box grater.
- 4
Add the cold grated butter to the risen dough. Fold and gently mix until the butter is distributed throughout and the dough is well combined. Work efficiently so the butter remains cold and does not melt into the dough.
- 5
Generously oil a baking tray or focaccia pan with olive oil. Line it with parchment paper first if the tray is not reliably nonstick, then oil the parchment as well.
- 6
Transfer the butter-filled dough to the prepared tray. Gently spread it toward the edges without aggressively pressing out the air. Cover and leave it in a warm place to rest and rise again until puffy, about 30 to 45 minutes.
- 7
Preheat the oven to 220°C/425°F. Dip your fingertips in water and press straight down into the dough repeatedly to create the characteristic focaccia dimples, taking care not to tear the dough or squeeze out all of its air.
- 8
Bake the focaccia until deeply golden, crisp, and flaky on top, about 25 to 30 minutes. The butter should be bubbling and the center should feel set rather than wet.
- 9
Cool in the tray for several minutes, then transfer to a rack or board. Serve warm with butter and jam.
Notes
The transcript provides the method but not exact quantities, so the ingredient amounts are estimated for a standard tray-sized loaf. Keep the butter cold while incorporating it; parchment can make removal easier. The source describes serving the bread with butter and jam.
Nutrition per serving
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