1Mix up a batch of same-day focaccia dough and let it rest for 15 minutes.
2Mix up a batch of same-day focaccia dough and let it rest for 15 minutes.
3Mix up a batch of same-day focaccia dough and let it rest for 15 minutes.
4Incorporate 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.
5Incorporate 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.
6Incorporate 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.
7Let the dough rest at room temperature for 1 to 1.5 hours.
8Let the dough rest at room temperature for 1 to 1.5 hours.
9Let the dough rest at room temperature for 1 to 1.5 hours.
10While the dough rests, in a small frying pan, melt together the salted butter, minced garlic, and garlic granules over medium heat.
11While the dough rests, in a small frying pan, melt together the salted butter, minced garlic, and garlic granules over medium heat.
12While the dough rests, in a small frying pan, melt together the salted butter, minced garlic, and garlic granules over medium heat.
13Simmer for 1 to 2 minutes and then stir in the chopped parsley.
14Simmer for 1 to 2 minutes and then stir in the chopped parsley.
15Simmer for 1 to 2 minutes and then stir in the chopped parsley.
16On 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).
17On 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).
18On 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).
19Tip the dough onto the butter and use buttered fingers to gently pull the dough into a 9x13 inch rectangle with an even thickness.
20Tip the dough onto the butter and use buttered fingers to gently pull the dough into a 9x13 inch rectangle with an even thickness.
21Tip the dough onto the butter and use buttered fingers to gently pull the dough into a 9x13 inch rectangle with an even thickness.
22Cut the dough into 15 as evenly sized as possible pieces by cutting into 3 rows, then into 5 rows.
23Cut the dough into 15 as evenly sized as possible pieces by cutting into 3 rows, then into 5 rows.
24Cut the dough into 15 as evenly sized as possible pieces by cutting into 3 rows, then into 5 rows.
25Coat 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.
26Coat 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.
27Coat 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.
28Cover and proof at room temperature for 1 to 1.5 hours.
29Cover and proof at room temperature for 1 to 1.5 hours.
30Cover and proof at room temperature for 1 to 1.5 hours.
31Scatter half of the grated mozzarella and half of the grated Parmesan over the dough and dimple it in.
32Scatter half of the grated mozzarella and half of the grated Parmesan over the dough and dimple it in.
33Scatter half of the grated mozzarella and half of the grated Parmesan over the dough and dimple it in.
34Bake on the lowest rack of the oven at 220C/430F for 12 minutes.
35Bake on the lowest rack of the oven at 220C/430F for 12 minutes.
36Bake on the lowest rack of the oven at 220C/430F for 12 minutes.
37Remove from the oven and sprinkle over the remaining cheese, reserving a couple of tablespoons of Parmesan for garnish.
38Remove from the oven and sprinkle over the remaining cheese, reserving a couple of tablespoons of Parmesan for garnish.
39Remove from the oven and sprinkle over the remaining cheese, reserving a couple of tablespoons of Parmesan for garnish.
40Return to the oven to finish baking for another 8-10 minutes, or until golden.
41Return to the oven to finish baking for another 8-10 minutes, or until golden.
42Return to the oven to finish baking for another 8-10 minutes, or until golden.
43Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese.
44Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese.
45Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese.