Garlic Butter Cheese Stuffed Focaccia

• gesamtzeit: 4 hours 9 minutes

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Detailed written recipe is linked in my bio, but here are the basics 👇🏻

For the dough

390-420ml warm water (13 -14 fl oz)

1 teaspoon (5g) honey, sugar or agave

1 Tablespoon (15ml) extra virgin olive oil

1 ½ teaspoons (6g) instant yeast

500g white bread flour*

2 teaspoons (10g) fine sea salt

this equates to 3.8-4 cups of flour if measured correctly. Fluff flour first, spoon into cup and level off. Scales are always most precise!

For the garlic butter

2 Tablespoons (30g) salted butter

2 Tablespoons (30ml) extra virgin olive oil

10 cloves garlic, finely minced

2 Tablespoons flat leaf parsley, chopped

Salt to taste if needed

Simmer on medium low for 2 mins. Set aside to cool.

210g/ 1 3/4 cups grated mozzarella

Freshly grated Parmesan to garnish

Use a metal baking tray, 9x13 inches or slightly bigger. Line with nonstick parchment and coat with extra virgin olive oil.

Anweisungen

Mix dough. Cover and rest 15 minutes. Stretch and fold. Cover and rest 15 minutes. Stretch and fold. Cover and rest 1.5 hours (room temp) and then tip dough into oiled tray.

Spoon 2/3 garlic butter onto dough (use more of the garlic bits and less of the liquid butter for stuffing).

Sprinkle half of the cheese on top of the garlic butter before folding the dough up into a burrito-like shape and flipping over. Cover and proof at room temp for 1.5 hours.

Preheat oven to 220C/430F and place rack in lowest position in oven so the bottom of the bread gets crispy. Once proofed, drizzle with extra virgin olive oil, dimple and bake for 15 minutes. Remove from oven and add the rest of the cheese and bake for another 8-10 minutes.

Once out of the oven, brush on the rest of the garlic butter and a sprinkle of Parmesan. Try to wait at least 15 minutes to cut in!