Garlic Butter and Cheese Pull-Apart Focaccia Rolls

Serves 1
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Directions

  1. 1Start by mixing up a batch of same-day focaccia dough.
  2. 2Start by mixing up a batch of same-day focaccia dough.
  3. 3Start by mixing up a batch of same-day focaccia dough.
  4. 4Let the focaccia dough rest for 15 minutes.
  5. 5Let the focaccia dough rest for 15 minutes.
  6. 6Let the focaccia dough rest for 15 minutes.
  7. 7Grate some garlic butter.
  8. 8Grate some garlic butter.
  9. 9Grate some garlic butter.
  10. 10Fold the entire stick of grated garlic butter into the dough during two sets of stretch and folds, scattering one half for the first fold and the other half after a 15-minute rest.
  11. 11Fold the entire stick of grated garlic butter into the dough during two sets of stretch and folds, scattering one half for the first fold and the other half after a 15-minute rest.
  12. 12Fold the entire stick of grated garlic butter into the dough during two sets of stretch and folds, scattering one half for the first fold and the other half after a 15-minute rest.
  13. 13Let the dough rest at room temperature for about 1 to 1.5 hours.
  14. 14Let the dough rest at room temperature for about 1 to 1.5 hours.
  15. 15Let the dough rest at room temperature for about 1 to 1.5 hours.
  16. 16While the dough is resting, melt together salted butter, minced garlic, and garlic granules in a small frying pan over medium heat.
  17. 17While the dough is resting, melt together salted butter, minced garlic, and garlic granules in a small frying pan over medium heat.
  18. 18While the dough is resting, melt together salted butter, minced garlic, and garlic granules in a small frying pan over medium heat.
  19. 19Simmer the garlic butter mixture for 1-2 minutes and then stir in the chopped parsley.
  20. 20Simmer the garlic butter mixture for 1-2 minutes and then stir in the chopped parsley.
  21. 21Simmer the garlic butter mixture for 1-2 minutes and then stir in the chopped parsley.
  22. 22Brush some of the garlic butter onto a clean work surface to the size of your baking tray (roughly 9x13 inches or 23x33 cm).
  23. 23Brush some of the garlic butter onto a clean work surface to the size of your baking tray (roughly 9x13 inches or 23x33 cm).
  24. 24Brush some of the garlic butter onto a clean work surface to the size of your baking tray (roughly 9x13 inches or 23x33 cm).
  25. 25Tip the dough onto the buttered surface and use buttered fingers to gently pull the dough into a 9x13-inch rectangle with an even thickness.
  26. 26Tip the dough onto the buttered surface and use buttered fingers to gently pull the dough into a 9x13-inch rectangle with an even thickness.
  27. 27Tip the dough onto the buttered surface and use buttered fingers to gently pull the dough into a 9x13-inch rectangle with an even thickness.
  28. 28Rub a little butter onto the edge of a dough scraper or sharp knife and cut the dough into 15 pieces by cutting it into 3 rows, and then into 5 rows, making them as evenly sized as possible.
  29. 29Rub a little butter onto the edge of a dough scraper or sharp knife and cut the dough into 15 pieces by cutting it into 3 rows, and then into 5 rows, making them as evenly sized as possible.
  30. 30Rub a little butter onto the edge of a dough scraper or sharp knife and cut the dough into 15 pieces by cutting it into 3 rows, and then into 5 rows, making them as evenly sized as possible.
  31. 31Coat each piece with the garlic butter and place them into the baking tray (lined with nonstick parchment) in a 3x5 formation.
  32. 32Coat each piece with the garlic butter and place them into the baking tray (lined with nonstick parchment) in a 3x5 formation.
  33. 33Coat each piece with the garlic butter and place them into the baking tray (lined with nonstick parchment) in a 3x5 formation.
  34. 34Cover and let the dough pieces proof at room temperature for 1 to 1.5 hours.
  35. 35Cover and let the dough pieces proof at room temperature for 1 to 1.5 hours.
  36. 36Cover and let the dough pieces proof at room temperature for 1 to 1.5 hours.
  37. 37Scatter half the grated mozzarella and half the grated Parmesan over the dough.
  38. 38Scatter half the grated mozzarella and half the grated Parmesan over the dough.
  39. 39Scatter half the grated mozzarella and half the grated Parmesan over the dough.
  40. 40Dimple the cheese into the dough.
  41. 41Dimple the cheese into the dough.
  42. 42Dimple the cheese into the dough.
  43. 43Par-bake the focaccia on the lowest rack of the oven at 220°C/430°F for 12 minutes.
  44. 44Par-bake the focaccia on the lowest rack of the oven at 220°C/430°F for 12 minutes.
  45. 45Par-bake the focaccia on the lowest rack of the oven at 220°C/430°F for 12 minutes.
  46. 46Remove from the oven, sprinkle over the remaining cheese (reserving a couple of tablespoons of Parmesan for garnish).
  47. 47Remove from the oven, sprinkle over the remaining cheese (reserving a couple of tablespoons of Parmesan for garnish).
  48. 48Remove from the oven, sprinkle over the remaining cheese (reserving a couple of tablespoons of Parmesan for garnish).
  49. 49Return to the oven to finish baking for another 8-10 minutes, or until golden.
  50. 50Return to the oven to finish baking for another 8-10 minutes, or until golden.
  51. 51Return to the oven to finish baking for another 8-10 minutes, or until golden.
  52. 52Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese.
  53. 53Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese.
  54. 54Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese.
  55. 55Pull apart into rolls and enjoy warm.
  56. 56Pull apart into rolls and enjoy warm.
  57. 57Pull apart into rolls and enjoy warm.

Ingredients

  • 1 batch Same-day focaccia dough
  • 1 batch Same-day focaccia dough
  • 1 batch Same-day focaccia dough
  • 115 g Garlic butter, grated and frozen
  • 115 g Garlic butter, grated and frozen
  • 115 g Garlic butter, grated and frozen
  • 125 g Low-moisture mozzarella cheese, grated
  • 125 g Low-moisture mozzarella cheese, grated
  • 125 g Low-moisture mozzarella cheese, grated
  • 40 g Finely grated Parmesan
  • 40 g Finely grated Parmesan
  • 40 g Finely grated Parmesan
  • 90 g Salted butter
  • 90 g Salted butter
  • 90 g Salted butter
  • 5 cloves Garlic, finely minced
  • 5 cloves Garlic, finely minced
  • 5 cloves Garlic, finely minced
  • 1 teaspoon Dried garlic granules
  • 1 teaspoon Dried garlic granules
  • 1 teaspoon Dried garlic granules
  • 1.5 tablespoons Parsley, finely chopped
  • 1.5 tablespoons Parsley, finely chopped
  • 1.5 tablespoons Parsley, finely chopped

Equipment

Large bowlGraterSmall frying panBrushDough scraper or sharp knifeBaking trayNonstick parchment

Tips

  • Make sure to freeze and grate the pre-made garlic butter before incorporating it into the dough.
  • Keep the grated garlic butter in the freezer between folds.
  • Save a small amount of garlic butter to brush over the top once it's baked.
  • Reserve a couple of tablespoons of Parmesan for garnish after baking.