Directions
- 1Mix up a batch of same-day focaccia dough and let it rest for 15 minutes.
- 2Incorporate the frozen grated garlic butter into the dough during two sets of stretch and folds; scatter half for the first fold, wait 15 minutes, and repeat with the second half.
- 3Let the dough rest at room temperature for 1 to 1.5 hours.
- 4While the dough rests, in a small frying pan, melt together the salted butter, minced garlic, and garlic granules over medium heat.
- 5Simmer for 1 to 2 minutes and then stir in the chopped parsley.
- 6On a clean worktop, brush some of the prepared garlic butter into a rectangle the size of your baking tray (roughly 9x13 inches or 23x33 cm).
- 7Tip the dough onto the butter and use buttered fingers to gently pull the dough into a 9x13 inch rectangle with an even thickness.
- 8Cut the dough into 15 as evenly sized as possible pieces by cutting into 3 rows, then into 5 rows.
- 9Coat each piece with the garlic butter and place into the parchment-lined tray in a 3x5 formation, saving a small amount of garlic butter for later.
- 10Cover and proof at room temperature for 1 to 1.5 hours.
- 11Scatter half of the grated mozzarella and half of the grated Parmesan over the dough and dimple it in.
- 12Bake on the lowest rack of the oven at 220C/430F for 12 minutes.
- 13Remove from the oven and sprinkle over the remaining cheese, reserving a couple of tablespoons of Parmesan for garnish.
- 14Return to the oven to finish baking for another 8-10 minutes, or until golden.
- 15Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese.
- 16Pull apart into rolls and enjoy warm.
Ingredients
- 1 batch same-day focaccia dough
- 115 g garlic butter, grated and frozen
- 125 g low-moisture mozzarella cheese, grated
- 40 g finely grated Parmesan
- 6 tablespoons salted butter
- 5 cloves garlic, finely minced
- 1 teaspoon dried garlic granules
- 1.5 tablespoons parsley, finely chopped
Equipment
traydough scrapersharp knifesmall frying pannonstick parchmentoven
Tips
- Freeze and grate pre-made garlic butter before incorporating it into the dough.
- Keep the grated garlic butter in the freezer between folds.
- Rub a little butter onto the edge of a dough scraper or sharp knife for cutting the dough.
- Save a small amount of garlic butter to brush over the top once it’s baked.
- Enjoy warm!
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