1. Yeast Focaccia – . In a large bowl, add yeast and warm water. Whisk together and allow to sit for 5 minutes. Add remaining ingredients. Mix, using a Danish dough hook, or wooden spoon, until a rough, shaggy dough ball forms. Cover the bowl with plastic wrap and allow to rise for 4 ½ hours.

Sourdough Focaccia – In a large bowl, mix together all ingredients using a Danish dough hook or wooden spoon, until a shaggy dough forms. Cover the dough and allow to rise for 8-12 hours at room temperature.

2. Make the butter layer. In a large bowl, using a handheld mixer, or the bowl of your stand mixer, beat together the softened butter and flour until creamy and well combined. When ready to use, add the butter layer to a zip-top bag. Snip one corner off the zip-top bag.

3. Add 2 tablespoons melted butter to the bottom of a 9×13 inch pan. Spread the butter around the pan so that the entire pan is greased. Add the dough to the pan. Pipe/squeeze the butter mixture onto the center of the dough.

4. Fold the dough. Grab the dough from the top and fold 1/3 of the way down, over the butter mixture. Grab the dough from the bottom and fold 1/3 of the way up, over the dough, folding the dough like a letter, so that it covers the top of the dough. Turn the dough 90 degrees. Repeat the folding. Grab the dough from the top and fold 1/3 of the way down, over the butter mixture. Grab the dough from the bottom and fold 1/3 of the way up, over the dough, folding the dough like a letter. Flip the dough over, then gently press the dough down/stretch to roughly fit the 9×13 inch pan shape.

This is one fold.

Repeat this folding method 3 more times. It doesn’t have to be perfectly folded. You just want to fold it multiple times to create the layers of butter in the dough.

If the dough is getting too sticky, you may add a small amount of melted butter to the pan to help with sticking. Just don’t add too much, because the dough won’t stick together well when folding.

Once you are done folding, gently press the dough down. Don’t worry if it does not fit the shape of the 9×13 inch pan. As it rises it will fill the pan.

5. Second Rise. Spray the top of the dough with nonstick cooking spray. Cover the dough with plastic wrap and allow to rise for 1 1/2 hours.

6. Once the dough is done rising, pour 2 tablespoons cooled, melted butter over top of dough. Use your fingertips to indent the dough, pressing your fingertips all the way to the bottom.

7. Bake the croissant focaccia. Preheat oven to 450F. Bake in preheated oven for 23-26 minutes, or until golden brown in color. Allow to cool 1 hour before slicing to allow the interior of the bread to fully finish cooking and setting up. Enjoy!