Viral Croissant Bread

Print Recipe

No ratings yet

This is inspired by the Viral Croissant Bread recipe that has been taking the internet by storm!

Prep Time10

Cook Time30

Resting Time2 30

Total Time3 10

Course: Breakfast, Snack

Cuisine: American, European, Mexican, American, French

Servings: people

Calories: 354kcal

Author: Emily Roz

Ingredients

400 ml water 200ml boiling water + 200ml cold water
7 g maple syrup
7 g salt
7 g instant yeast
1 tablespoon olive oil or neutral oil
500 g strong white bread flour
120 g salted butter frozen

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them! (don't worry, I won't be rambling on about my grandma...my blog posts contain information that will genuinely help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs etc!!).

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!

Nutrition