This is inspired by the Viral Croissant Bread recipe that has been taking the internet by storm! For this specific recipe, we’ll be making croissant focaccia. The result is a crispy flaky crust with gorgeous layers of buttery bread. It’s perfect served with butter and jam.
My whole feed is packed full of viral croissant bread recipes, but I’ve not yet seen one that makes a croissant focaccia recipe! So, seeing as I’ve been making loads of focaccia recipes recently, I thought I’d give it a go! And it does not disappoint.
One of my own bread recipes went viral and it’s my feta spring flatbreads. If you haven’t given them a go yet, then you’re seriously missing out!!
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About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my Viral Croissant Bread recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: the crust is flaky, butter, and crispy, with a soft, layered bread centre.
Taste: super buttery, like a croissant, but still bread.
Ease: this focaccia recipe requires 2 hours of proofing but apart from that, it’s a no-knead dough, so it’s really easy. The only thing that’s a bit messy is grating the frozen butter and folding it into the dough!
Top Tips: 1. leave the dough to proof in a warm dry place (my oven with the light turned on is the perfect place to me!) 2. make sure to freeze your butter so you can great it.
Would I make this again? yes, it’s a really delicious focaccia recipe that is perfect for a French-style breakfast.
Ingredients and Substitutions
Maple syrup: this is to add a slight sweetness to the dough, to balance out the flavours. You can use sugar, agave, or honey if you’d like.
Instant yeast: this allows us to add the yeast straight to the mixture and it will do it’s thing!
Salt: table salt is fine for this recipe.
Olive oil: You can use a neutral oil if you’d like to remove any olive flavour.
White bread flour: we’re using white extra strong bread flour. The main difference between bread flour and plain flour is the protein content. The higher the protein content, the higher the gluten content. So to give you some figures, bread flour has between 12-15% protein content, vs normal white flour which has 9-11% depending on the brand. The more protein the flour has, the more strength and elasticity the dough has.
Butter: we’re using salted butter for this recipe, make sure to put it in the freezer so that it’s easy to grate. You can use plant-based butter too, flora is my favourite.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: In a large bowl, combine 400ml water (200ml boiling water and 200ml cold water), 7g maple syrup, 7g salt, 7g instant yeast, 1 tablespoon olive oil, and 500g bread flour. Use a dough hook in your mixer machine or a fork, stirring in a clockwise manner until a rough dough ball has formed. Cover with a tea towel and set aside in the oven with the light turned on but no heat, or in a warm dry place for 2 hours.
Step 2: After your dough has risen, get out your butter from the freezer and grate.
Step 3: Add half the grated butter into the dough and gently fold the dough 12 times, turning every time you fold. Then add the other half of the grated butter and repeat the folds. The butter should still be hard, but well incorporated in the dough.
Step 4: Get yourself a baking dish or metal tray and drizzle with olive oil. Add in the dough and spread to the sides of the tray. Cover with the tea towel and leave to rest for another 30 minutes in the oven (light on, no heat) or in a warm dry place.
Step 5: Your dough should have risen again. Preheat your oven to 200C fan / 425F. Wet your fingers and then dimple the dough to create little bubbles and indentations. Bake in the oven for 30 minutes.
Step 6: Once your focaccia is golden brown, remove from the oven and leave to cool slightly. Then remove from the dish and enjoy with butter, jam, Nutella, or whatever you fancy!
What to do with leftovers
Storage: once cooled, either place in a bread basket or wrap in cling film and place in a dry storage area. Consume within 4 days.
Freezing: this is a great one to freeze, I love freezing my focaccia! Simply slice into pieces, then store in Tupperware and into the freezer for up to 3 months. Then just take out a slice or two when you’re craving some croissant bread and toast it!
FAQs
For sure, just replace the butter with a plant-based version like flora!
I love spreading it with butter and jam. But you could have it with Nutella!
24C-27C or 74F-80F.
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Viral Croissant Bread
This is inspired by the Viral Croissant Bread recipe that has been taking the internet by storm!
Instructions
In a large bowl, combine 400ml water (200ml boiling water and 200ml cold water), 7g maple syrup, 7g salt, 7g instant yeast, 1 tablespoon olive oil, and 500g bread flour. Use a dough hook in your mixer machine or a fork, stirring in a clockwise manner until a rough dough ball has formed. Cover with a tea towel and set aside in the oven with the light turned on but no heat, or in a warm dry place for 2 hours.
After your dough has risen (doubled in size), get out your butter from the freezer and grate.
Add half the grated butter into the dough and gently fold the dough 12 times, turning the bowl every time you fold. Then add the other half of the grated butter and repeat the folds. The butter should still be hard, but well incorporated in the dough.
Get yourself a baking dish or metal tray and drizzle with olive oil. Add in the dough and spread to the sides of the tray. Cover with the tea towel and leave to rest for another 30 minutes in the oven (light on, no heat) or in a warm dry place.
Your dough should have risen again. Preheat your oven to 200C fan / 425F. Wet your fingers and then dimple the dough to create little bubbles and indentations. Bake in the oven for 30 minutes.
Once your focaccia is golden brown, remove from the oven and leave to cool slightly. Then remove from the dish and enjoy with butter, jam, Nutella, or whatever you fancy!
Notes
Nutrition
Calories: 354kcalCarbohydrates: 46gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 32mgSodium: 440mgPotassium: 77mgFiber: 2gSugar: 1gVitamin A: 376IUVitamin C: 0.003mgCalcium: 16mgIron: 1mg
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