Same Day No Knead Garlic Butter Focaccia

80 mins
Serves 6
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Directions

  1. 1In a bowl, add lukewarm water and olive oil. Add all dry ingredients (flour, salt, sugar, yeast) and mix until a sticky dough forms. Cover and let it rest for 20 minutes.
  2. 2In a bowl, add lukewarm water and olive oil. Add all dry ingredients (flour, salt, sugar, yeast) and mix until a sticky dough forms. Cover and let it rest for 20 minutes.
  3. 3In a bowl, add lukewarm water and olive oil. Add all dry ingredients (flour, salt, sugar, yeast) and mix until a sticky dough forms. Cover and let it rest for 20 minutes.
  4. 4Wet your hands, stretch one side of the dough up and fold over; repeat from all sides three times at 20-minute intervals. Let it rest for one hour.
  5. 5Wet your hands, stretch one side of the dough up and fold over; repeat from all sides three times at 20-minute intervals. Let it rest for one hour.
  6. 6Wet your hands, stretch one side of the dough up and fold over; repeat from all sides three times at 20-minute intervals. Let it rest for one hour.
  7. 7Meanwhile, make garlic butter by melting butter in a pan. Add olive oil and chopped garlic; mix until fragrant (don't brown). Mix in cilantro.
  8. 8Meanwhile, make garlic butter by melting butter in a pan. Add olive oil and chopped garlic; mix until fragrant (don't brown). Mix in cilantro.
  9. 9Meanwhile, make garlic butter by melting butter in a pan. Add olive oil and chopped garlic; mix until fragrant (don't brown). Mix in cilantro.
  10. 10After one hour, transfer the dough to a lined and greased 9x13” tray. Add 3/4 of the garlic butter and shredded mozzarella on top. Fold the edges in, flip the dough over, and let it rest for another hour.
  11. 11After one hour, transfer the dough to a lined and greased 9x13” tray. Add 3/4 of the garlic butter and shredded mozzarella on top. Fold the edges in, flip the dough over, and let it rest for another hour.
  12. 12After one hour, transfer the dough to a lined and greased 9x13” tray. Add 3/4 of the garlic butter and shredded mozzarella on top. Fold the edges in, flip the dough over, and let it rest for another hour.
  13. 13Bake at 220°C for 13 minutes.
  14. 14Bake at 220°C for 13 minutes.
  15. 15Bake at 220°C for 13 minutes.
  16. 16Top with more mozzarella and bake for 8–10 minutes until golden.
  17. 17Top with more mozzarella and bake for 8–10 minutes until golden.
  18. 18Top with more mozzarella and bake for 8–10 minutes until golden.
  19. 19Brush with the leftover garlic butter.
  20. 20Brush with the leftover garlic butter.
  21. 21Brush with the leftover garlic butter.

Ingredients

  • 3.02 cups bread flour/ap flour
  • 3.02 cups bread flour/ap flour
  • 3.02 cups bread flour/ap flour
  • 1.25 tsp salt
  • 1.25 tsp salt
  • 1.25 tsp salt
  • 1.25 tsp sugar
  • 1.25 tsp sugar
  • 1.25 tsp sugar
  • 1.5 tsp instant yeast
  • 1.5 tsp instant yeast
  • 1.5 tsp instant yeast
  • 1.75 tbsp olive oil
  • 1.75 tbsp olive oil
  • 1.75 tbsp olive oil
  • 360 ml lukewarm water
  • 360 ml lukewarm water
  • 360 ml lukewarm water
  • 150 g shredded mozzarella
  • 150 g shredded mozzarella
  • 150 g shredded mozzarella
  • 2.5 tbsp butter
  • 2.5 tbsp butter
  • 2.5 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 7 chopped garlic cloves
  • 7 chopped garlic cloves
  • 7 chopped garlic cloves
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped cilantro

Equipment

bowlwooden spoon9x13” baking traybaking paperpan