Sweet Oreo Focaccia
Oreo focaccia is a carb lovers dream. Cookie bread if you will. Fluffy sweetened focaccia with browned butter and oreo bits.
Sweet bread is a favorite of mine. Ironic because some might consider cake sweet bread and I don’t love cake. But, I love making sweet focaccias – Sweet Cinnamon Apple Focaccia, Sweet Orange Focaccia and other sweet breads in general: Small Batch Monkey Bread, Chocolate Malt Milk Buns.
This focaccia doesn’t have kneading, and is a same day recipe. Boom, you’re welcome you only have to wait a few hours! I spent a lot of time creating my same day focaccia to be just as good as my overnight focaccia. It’s super fluffy and soft. Crushed Oreos are spread over the dough and the dough is stretched and folded over on itself, creating cookie bits layered into the dough – not just on top.
Baking Notes & Tips
Because there is tons of cookie bits on top of the dough (which are already black) and ground cookie which contains a lot of sugar, the top of this Oreo focaccia may blacken a bit more than traditional focaccia at the same bake time. Mine was ready at the shorter bake time (18 minutes) but tested baking longer and it looked a little burnt at about 22 minutes, but still tasted fine. It may LOOK burnt, but most likely is not.
There is an optional (but please don’t skip it, it’s so good) brown butter vanilla glaze that can be drizzled over the finished bread, but is completely optional. It will add a little more sweetness. I didn’t want this bread it be a sugar shock so there isn’t very much sugar in the bread itself aside from the Oreos. The glaze could also be made into a chocolate glaze with a little cocoa powder added as well.
Oreo Focaccia Key Ingredients
- Butter – Focaccia traditionally uses oil, but when it comes to sweet focaccia – olive oil doesn’t always fit the bill. Unsalted butter is used, but browned for a flavor bomb. I honestly couldn’t tell a difference in texture though.
- Oreos – I developed and tested this with regular Oreos. Both in flavor, and in that they weren’t double stuffed or mega stuffed or whatever crazy ratio they have now. However, I bet these could be very good with a flavored Oreo as well.
- Almond Oil – Make sure to get a food grade almond oil, but if you don’t have it nor find that you would have another use for it, a neutral oil like vegetable or canola would be fine too. Additionally, refined almond oil is going to be the best option as it’s better at higher temperatures.
Ingredients
- 85 g Unsalted butter 6 tbsp, softened, divided
- 300 g Bread flour 2½ cup
- 6 g Sea salt 1 tsp
- 7 g Instant yeast 2¼ tsp
- 25 g Granulated sugar 1 tbsp
- 1 tbsp Almond oil divided
- 270 g Water ~1 cup + 2 tbsp, warm (~95-105°F)
- 8 Oreo cookies
Optional Vanilla Glaze
- 60 g Confectioner's Sugar ½ cup
- ½ tsp Vanilla bean extract or vanilla extract
- 1 tbsp Browned butter
- 1-1½ tbsp Whole or 2% milk
- pinch Sea salt
Instructions
- Brown your butter: Place your butter into a small stainless or light colored bottom saucepan. Let the butter melt, then stir with a rubber spatula every 30 seconds or so. The butter will bubble and then foam. When the milk solids have reached a golden brown and the butter starts to smell fragrant and nutty, remove from heat immediately and pour into a small bowl to allow to cool.85 g Unsalted butter
- Remove 1 tbsp of the browned butte into a small dish. Make sure to get some of the toasted milk solids at the bottom. Set aside.
- In a medium-large bowl, combine your flour, kosher salt, yeast, sugar, water, 1 tbsp of cooled browned butter (not the one set aside in the last step) and ½ tbsp of almond oil. Mix until combined into a wet shaggy dough.300 g Bread flour | 6 g Sea salt | 7 g Instant yeast | 25 g Granulated sugar | 270 g Water | 1 tbsp Almond oil
- Pour another ½ tbsp of almond oil over the dough, and smooth over and turn the dough in the bowl, coating it in oil. Cover and let rest for 30 minutes.1 tbsp Almond oil
- After 30 minutes, uncover your bowl and add 2 crushed oreos over the surface of the dough.8 Oreo cookies
- Wet your fingers, then uncover your bowl and push your fingers underneath the top edge of the dough at the 12 o'clock position. Pull the dough up towards you, stretching it and fold it in towards the center/opposite side of the bowl.
- Turn your bowl a quarter turn, and repeat. Do this an additional two times until you have stretched and folded all sides of the dough in, for a total of four folds.
- Recover your dough and allow to rest for another 30 minutes.
- Repeat adding crushed cookies and then the stretch and fold process (four more folds), and then recover your bowl and let rest for 30 more minutes. You should notice a little more tension in the dough than the first set of folds.8 Oreo cookies
- If your dough is in a warm spot, after this, your dough should be puffy and bubbly, roughly having doubled in size. If it has not grown in size allow to continue proofing until it has done so.
- Using a 9×9 square pan, pour another tbsp of browned butter into the bottom of the pan and grease your pan, making sure to get the corners and sides.85 g Unsalted butter
- When your dough is ready, dump into your prepared pan, as well as any leftover oil from the bowl. Cover your dough and allow to proof for an additional 30 minutes.
- While your dough is in its final proof, preheat your oven to 425°F.
- After 30 minutes, drizzle with the remaining browned butter and 2-4 more crushed oreos, then dimple your dough. Place on the center rack of your oven.85 g Unsalted butter | 8 Oreo cookies
- Bake for about 18-20 minutes or until your dough is nicely browned, and your bread smells fragrant. Remove from oven and onto a cooling rack. Allow to cool for at least 30 minutes before cutting into it.
- Glaze (optional): Add powdered sugar, 1 tbsp of browned butter that was set aside, milk, salt, and vanilla to a small bowl and whisk until smooth. Drizzle over bread.60 g Confectioner's Sugar | ½ tsp Vanilla bean extract or vanilla extract | 1-1½ tbsp Whole or 2% milk | pinch Sea salt | 1 tbsp Browned butter
- Bread can be kept in an airtight container for about 3 days but is best enjoyed on the day it is baked. Enjoy!
